Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to use transfer sheets to get chocolate marbleized look and where to purchas-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to use transfer sheets to get chocolate marbleized look and where to purchas),it will help you,my kids.
Answers:
TRANSFER SHEETS -
What they look like & IDEAS | CUSTOM TRANSFER SHEETS | IMAGE TRANSFER MOLD
OTHER SHEETS THAT CAN BE ORDERED
http://www.sugarcraft.com/catalog/candies/transfersheets.htm
Other Answers:
transfer sheets??? i don't know when i've made marble chocolate recipes such as cakes and pies i just add the chocolate and run a knife across it to get the marbelized effect.
http://www.foodnetwork.com/food/jacques_torres/article/0,1974,FOOD_9890_1702578,00.html
Marbled Chocolate Box Decorated with Chocolate Ribbon Recipe courtesy Jacques Torres and MrChocolate LLC.
Recipe Summary
Difficulty: Expert
Prep Time: 50 minutes
Inactive Prep Time: 1 minute
Cook Time: 15 minutes
Yield: 1 box
User Rating:
16 ounces white chocolate, tempered
32 ounces dark chocolate, tempered
Cocoa butter, as needed
Powdered food colors, as needed
For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to "glue" the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to "glue" the pieces in place on top of the box.
How to Temper Chocolate:
From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Source(s):
Jacques also hosted his television series "Chocolate with Jacques Torres" on the Television Food Network. He is also host of "Passion for Chocolate with Jacques Torres" and "Passion for Pastry with Jacques Torres." He hosts "Decadent Desserts with Jacques Torres" a December holiday special and "Easter Sweets with Jacques Torres," an Easter special, both made for the Television Food Network. In January 1998, 52 episodes of an internationally broadcast public television series, Dessert Circus with Jacques Torres, premiered. Jacques is the author of two cookbooks, "Dessert Circus, Extraordinary Desserts You Can Make At Home" (published by William Morrow and nominated for a 1999 James Beard award) and "Dessert Circus At Home" (it received the 1999 ICR World Cookbook award). He is currently at work on another television series, a book on chocolate for fall 2007 and other television projects. His up-to-date calendar of events is available at www.MrChocolate.com.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to use transfer sheets to get chocolate marbleized look and where to purchas-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to use transfer sheets to get chocolate marbleized look and where to purchas),it will help you,my kids.
Answers:
TRANSFER SHEETS -
What they look like & IDEAS | CUSTOM TRANSFER SHEETS | IMAGE TRANSFER MOLD
OTHER SHEETS THAT CAN BE ORDERED
http://www.sugarcraft.com/catalog/candies/transfersheets.htm
Other Answers:
transfer sheets??? i don't know when i've made marble chocolate recipes such as cakes and pies i just add the chocolate and run a knife across it to get the marbelized effect.
http://www.foodnetwork.com/food/jacques_torres/article/0,1974,FOOD_9890_1702578,00.html
Marbled Chocolate Box Decorated with Chocolate Ribbon Recipe courtesy Jacques Torres and MrChocolate LLC.
Recipe Summary
Difficulty: Expert
Prep Time: 50 minutes
Inactive Prep Time: 1 minute
Cook Time: 15 minutes
Yield: 1 box
User Rating:
16 ounces white chocolate, tempered
32 ounces dark chocolate, tempered
Cocoa butter, as needed
Powdered food colors, as needed
For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to "glue" the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to "glue" the pieces in place on top of the box.
How to Temper Chocolate:
From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Source(s):
Jacques also hosted his television series "Chocolate with Jacques Torres" on the Television Food Network. He is also host of "Passion for Chocolate with Jacques Torres" and "Passion for Pastry with Jacques Torres." He hosts "Decadent Desserts with Jacques Torres" a December holiday special and "Easter Sweets with Jacques Torres," an Easter special, both made for the Television Food Network. In January 1998, 52 episodes of an internationally broadcast public television series, Dessert Circus with Jacques Torres, premiered. Jacques is the author of two cookbooks, "Dessert Circus, Extraordinary Desserts You Can Make At Home" (published by William Morrow and nominated for a 1999 James Beard award) and "Dessert Circus At Home" (it received the 1999 ICR World Cookbook award). He is currently at work on another television series, a book on chocolate for fall 2007 and other television projects. His up-to-date calendar of events is available at www.MrChocolate.com.
correctness,It's Non-profit and only for informational purposes.
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