Oh, we love experiments! So we decided to try ourselves as a chocolatier. This, of course, is loudly said, but there is already enough sense to make small things as a gift to friends. So now, for Easter, we decided to please everyone with chocolate eggs with the most tender Bird's milk.
For tempering, you need to create suitable conditions. The room temperature should be from 16*C to 22*C. We opened the balcony. We also need a blender and a slow cooker. To make chocolate shells, we will need chocolate to your taste. I chose milk. We need to temper it. First, let's melt the chocolate. In order not to overheat it, it is ideal to use a Redmond slow cooker. On the "multi-Cooker" mode, set the temperature to 45*C and, stirring constantly, melt.
Pour the melted chocolate into a glass. Pour food fat-soluble dye. One pinch is enough. Punch with a blender with a knife attachment.
Pour the chocolate back into the bowl. Stirring with scooping movements, bring the chocolate to a temperature of 33*C. I'm measuring with an electronic proximity pyrometer. You can buy it at any construction store.
Through a fine sieve, sift the cocoa butter into the chocolate brought to the desired temperature. This is cocoa butter in powder form. The proportion of 1% of the mass of chocolate in a bowl. 2 eggs took about 220-250 g, until the hand is full of chocolate leaves a lot, gradually gets used to it and it becomes easier to adjust the thickness of the walls and the speed of solidification. While we take a maximum of 250, which means cocoa we need 2.5, and to be sure 3 gr, it is also better to have a little more, more reliable.
With vigorous, rubbing movements, stir the cocoa until it is completely dissolved. Do a tempering test. Dip a cold knife or a corner of a spatula into the mass and set it aside. if the chocolate has become opaque after 1.5 minutes and there are no traces of touching the lips (do not kiss it too long, it may not stand), this means that it has reached the condition.
Wash and wipe the polycarbonate chocolate molds thoroughly with lint-free napkins. Apply the chocolate either with a brush, or pour it inside the mold and vigorously shake it along the walls. The ideal shell thickness of this size (10 mm * 7 mm) is 1.5-2 mm. It won't work the first time, but it's a matter of technique. Pour the excess into the bowl of the slow cooker, we will need them, we will temper them again for the next.
On the table I put the glass (the cool pros have a marble slab, but I do not need it), it keeps the temperature well (we have a cold, 20*C). Turn the molds over on it and let them stand until ready. Readiness is easy to determine - it will move away from the walls, you will see a gap. The colder the room, the faster it will happen.
Carefully scrape the mold with a spatula, in case the drops stick to the mold. It is better to do this while the chocolate is not frozen, but also after you need to. Turn it over again and lightly tap the shape with the spatula to make the chocolate fall out.
That's what it will be, shiny, durable. I have very hot hands, so I work with gloves. Ordinary nitrile ones will do.
I had seven eggs. You can store it in napkins in a container with an airtight lid at a temperature of 18-20*C. In the refrigerator is undesirable, may turn gray from sudden changes. But if it's hot, it's better to put it in the refrigerator.
Next, prepare the filling. We have this bird's milk, chocolate. Prepare the necessary ingredients. Proteins are conveniently stored yogurt jars.
Pour 70 g of protein into the bowl of the mixer.
Add a pinch of citric acid.
Pour water into the bucket.
Pour out agar-agar.
Add glucose syrup and sugar.
Cook over medium heat to 110*C. When it reaches the desired temperature, remove from the heat and allow to cool to 80C, stirring occasionally, so that a crust does not form.
Bring the butter to a soft state.
Add condensed milk and Nutella paste (or any other to taste). Beat with a blender into a smooth soft cream.
Whisk the protein with the acid into a fluffy foam until all the liquid protein disappears.
Pour the syrup in a neat thin stream into the whites, whisk until the mass becomes glossy, and the temperature drops to 35*C, measure with a pyrometer directing the beam to the center of the mass.
Add a spoonful of chocolate cream.
Continue to whisk until completely smooth, and until the mass cools to a temperature of 22*C.
Carefully fill the egg halves with bird's milk.
On the bottom of a warm 35*C bowl of a slow cooker, gently move the egg halves, and, when melted, glue them together.
For reliability, put the egg in the half of the mold seam up and leave in a cool place.
Put the finished eggs in a gift box. You can see how different colored shells are from just milk ones.