Wedding Cake Supplies

Posts Tagged ‘chocolate’

CK Products Mini Wedding Cake Top Chocolate Mold

• Pieces range from Letters 1/2-inch by 3/4-inch by 1/8-inch  to  People -5/8-inch by 1-inch by 1/8-inch
• 29 Cavities per mold
• This mold makes approximately 150 pieces per pound of chocolate
• Not dishwasher safe; do not use for hard candy or other hot ingredients
• FDA approved polypropylene plastic; use with chocolate, candy coating, soap, butter, or cream cheese

CK Products chocolate molds are first quality, plastic molds. They are durable and reusable. not machine washable. Our chocolate molds are suitable for chocolate, soap making, butter molding, ice-cubes, plaster and concrete crafting. These molds are FDA approved

List Price: $ 2.00

Price: $ 2.00

Acryclic Beach Wedding Cake Topper Personalized Square

US $23.19 End Date: Wednesday Jun-15-2011 0:10:36 PDT Buy It Now for only: US $23.19 Buy it now | Add to watch list

Personalized Elegance Wedding Cake Topper Square Favors

US $23.19 End Date: Wednesday Jun-15-2011 0:30:55 PDT Buy It Now for only: US $23.19 Buy it now | Add to watch list

A fashionable party is not complete without its chocolate fountain. Gone are the days of the ice sculpture, now, it’s all about the chocolate fountain. Imagine what looks to be a three or four tiered chocolate wedding cake but is in actual fact warm smooth chocolate. Used at weddings, parties and even corporate events, a chocolate fountain is guaranteed to make a lasting impression on even the most diet conscious.

The fountain comprises two units, the heater base and the holding basin and the auger (which is a large corkscrew). The heater must be turned on 15-20 minutes before the use and the solid chocolate put into the basin. The unit melts the solid chocolate which takes around 30-45 minutes to begin to flow. If you are new to chocolate fountain use it is recommended that you melt the chocolate prior to putting it in the basin. Chocolate fountains do not pump the chocolate to the top; instead they use a corkscrew motion which brings the chocolate to the top. This means that the life expectancy of the unit is increased and cuts down on unnecessary repair costs.

Any type of chocolate can be used in a chocolate fountain however chocolate with around 30% or more cocoa is preferred. This creates a silkier look and smoother taste; any other type of chocolate used will need a small amount of vegetable oil added.

If the unit is to be used on and off on a regular basis melted chocolate can be stored in the heated part at the bottom of the unit and the corkscrew/auger turned off when not in use. It is a good idea for hygiene reasons to cover any melted chocolate with a mesh of some sort which allows heat to escape but prevents anything contaminating the chocolate.

www.wedding-cakes-for-you.com Chocolate stout cake makes a wonderful chocolate wedding cake recipe. It is a decadent chocolate cake especially when filled with Mousse and coated with real butter cream and fondant.

Consider bananas, strawberries, apples, mango, peaches, cherry, pineapple, muffins, mallow cake, pound cake and angel matter cake. You crapper attain exciting variations to the drink dish with orange savor or mint liqueur.

 

Chocolate dish recipe

 

Semisweet or bittersweet drink – 12 ounces, exquisitely chopped

Heavy toiletries – ¾ cup

Cognac/ liquor/brandy – 1 tbsp

 

    * Heat a medium filler saucepan and simmer toiletries in it.

    * Place the table on a dish belly and keep the dish hearty by using a burner. 

 

 

Chocolate dish fountain

 

Fondue fountains fit in perfectly in places or events that draw a huge crowd. In much places providing dish pots becomes impossible. This is when drink dish fountains become to the rescue of the hosts. Chocolate dish is prizewinning presented through drink dish fountains. Chocolate is blistering until it becomes liquid and the blistering liquid drink pours out of the fountain. The drink spills out beautifully thus creating an alluring effect.

 

The drink dish fountain is mostly one or two bedded and looks much same a wedding cake. The dip matter is usually kept in sliced pieces so that it is cushy for the guest to stop it with a subfigure against the fountain and coat it with chocolate. Smaller versions of these drink dish fountains are available that crapper be easily utilised at home. Chocolate is melted and poured along with seedlike lubricator in the reservoir of the appliance. The fountain is ready to work once the figure is switched on.

 

Fondue pot

 

The conventional dish belly (caquelon) is made from heavy earthenware. It is mandatory that the material utilised to attain the belly be heavy so that there module be coequal distribution and preservation of heat. Fondue is blistering in the caquelon over low to medium heat. It is kept on the table over an alcohol burner or blistering plate.

 

Cheese fondue

 

In the 1970′s mallow dish was rattling popular. The mallow utilised to prepare dish should be aged enough and should also be moist enough to attain a perfect sauce. Remember not to heat the mallow further than its melting point as it module clump up. The mallow balls up as the fruitful gets separated from the proteins. If the mallow gets too cold before serving, it tends to intend hard and tough. Flavor your mallow dish with fresh herbs, tomato paste, minced onions or roasted garlic. Try cider or champagne instead of wine in the recipes for mallow fondue.

 

Cheese dish recipe

 

Herb and victim mallow fondue

 

Cream mallow – 8 ounces, exquisitely cubed

Goat mallow – 8 ounces, rind less

Garlic – 1 clove, crushed/minced

Heavy toiletries – 1 cup

Fresh lemon humour – 1 tbsp

Fresh basil – 1 tbsp, minced

Fresh herb – 1 tbsp, minced

Cornstarch – 1 1/4 tsp

Fresh chives – 1 tbsp, minced

Fresh tarragon – 1 tbsp, minced

Pepper – ground, to taste

 

    * In a thick saucepan, heat up toiletries and flavoring until bubbles show around the edges.

    * Put the table on the top portion of a double boiler and set it over boiling water.

    * Add toiletries mallow to the blistering toiletries and whip until it turns smooth.

    * Mix victim mallow with amylum in a mixing bowl and mix it with the toiletries and beat until smooth.

    * Add the lemon humour and herbs.

    * Season with pepper. Transfer the table to a dish belly and keep it hearty with a burner. 

 

 

Fondue set

 

Traditional dish pot: These pots are at times made from enameled iron or glazed ceramic. This belly is prizewinning to attain mallow dish and drink fondue. Burners fueled either by alcohol, butane or tea lights or electric plates are part of the dish pots. These burners are utilised to keep the dish warm. Insulated pots work prizewinning for drink dish as drink burns easily.

 

Hot lubricator dish pot: It is either a copper or enameled belly and is prizewinning suited to cook blistering lubricator dish i.e. meat fondue. This identify of belly absorbs the heat and in turn keeps the cooking lubricator hot. Go in for a belittle with high sides and narrow neck to prevent splashing of oil.

 

Fondue forks: Fondue forks look same small spears but are lengthy enough to be unfit into a dish pot. To easily evolve between the diners’ forks, it is advisable different colored tips be utilised for the forks. A bamboo or wood fishgig crapper also be utilised as a dish fork.