material,,,clase ingles...marcela jimenez...

1. HOW TO EASTER EGGS. MARCELA JIMENEZ MORENO CODE: 200820084 A.E.A.

3. Moulds Easter Eggs. MUST BE PURCHASED AT A COTILLION OR BUSINESS SELLING ITEMS FOR BAKING, MOLDS FOR EASTER EGGS. THEY COME IN PLASTIC AND METAL, BUT WITH PLASTIC IS GOOD, ARE CHEAP AND SERVE.

4. Récipe for Easter eggs. *CUT 2 / 3 OF THE CHOCOLATE INTO SMALL PIECES (OR USE A COARSE GRATER), PLACE THE CHOCOLATE IN A BOWL AND PUT IT TO HEAT A WATER BATH. *STIR CONSTANTLY FOR 4 MINUTES. *REMOVE FROM WATER BATH AND CONTINUE STIRRING UNTIL DISSOLVED. *TEST THE TEMPERATURE OF CHOCOLATE SUPPORT THE SPATULA OR WOODEN SPOON ON HER LOWER LIP FOR 2 SECONDS, THE SPOON SHOULD BE NOTED BARELY WARMER THAN THE LIP (THIS IS THE MELTING TEMPERATURE).

5. *CUT THE REMAINING CHOCOLATE INTO CHUNKS AND ADD TO THE PAN STIRRING CONSTANTLY UNTIL THE CHOCOLATE IN THE BOWL IS COOL TO NOTE CONTACT WITH THE LIP (TEMPERING TEMPERATURE). *IT IS VERY IMPORTANT TEMPERED CHOCOLATE FOR A GOOD EASTER EGGS. *SPREAD THE TIP OF A KNIFE WITH CHOCOLATE AND BRING IT TO THE REFRIGERATOR FOR 4 MINUTES.

6. *REMOVE AND SUPPORT THE KNIFE ON THE THUMB, IF IT REMAINS FIRM, THE TEMPERATE IS CORRECT, OTHERWISE, IF IT DISSOLVES TO THE TOUCH, THE TEMPLE IS INCORRECT AND DOES NOT SERVE TO SHAPE, THEN CHOCOLATE WOULD BE ATTACHED TO THE MOLD. *LOAD THE BRUSH WITH CHOCOLATE EASTER EGGS, STARTING FROM THE CENTER OUTWARD TO MOVE ANTI-CLOCKWISE UNTIL THE ENTIRE SURFACE.

7. *PLACE THE MOLD UPSIDE DOWN ON A PLATE AND BRING THEM TO THE REFRIGERATOR FOR 5 TO 10 MINUTES, REMOVE AND BRUSH WITH CARE NOT TO THICKEN THE EDGES MORE. *PLACE THE MOLD UPSIDE DOWN ON WATERPROOF PAPER AND BRING THEM BACK INTO THE REFRIGERATOR FOR 3 TO 5 MINUTES. *TO RETRIEVE THE HARDENING TEMPERATURE, BRINGING CHOCOLATE TO BOILING WATER BATH FOR 2 OR 3 SECONDS WITHOUT STIRRING OVER THE FIRE.

8. *REMOVE THE MOLDS FOR EASTER EGGS FROM THE REFRIGERATOR AND SCRAPE THE EDGES WITH A KNIFE THAT DOES NOT HAVE A SAW, BRING BACK TO THE FRIDGE, FACE UP, FOR 20 TO 25 MINUTES AND REMOVE. *TO UNMOLD THE EASTER EGGS, MAKE A SLIGHT PRESSURE INWARD AND THE CHOCOLATE SHOULD COME OFF EASILY, OTHERWISE YOU MAY MISS THEM COLD, SO THAT SHOULD LEAVE A FEW MINUTES MORE IN THE REFRIGERATOR, OR CAN BE BAD TEMPERED BY HAVE WARMED OVER THE CHOCOLATE.

9. *IF THIS HAPPENS, THE NEW PIECE AND START OVER WITH CHOCOLATE TEMPERING. *TO CLOSE THE HALVES OF THE EASTER EGGS, SLIGHTLY HEATED PLATE AND SUPPORT ONLY THE EDGE OF ONE OF THE HALVES, THEN ATTACH THE OTHER HALF OF THE EGG AND LET DRY. *DECORATE THE EDGES AND EGG WITH ROYAL ICING IN DIFFERENT COLORS OR WHITE CHOCOLATE COVERING.

10. *REMEMBER TO GET A GOOD RESULT SHOULD BE VERY PATIENT AND RESPECT THE WARM TEMPERATURES AND COOLING TIMES, OTHERWISE THEIR WORK WILL FAIL AND MUST START ALL OVER AGAIN.