Thank you momicheta.Dano really helpful what I wrote, because we all love our desserts are not only

Time I wanted rio seafood buffet price to show you several ways to work with chocolate. Easy, fun, enjoyable and effective. Many times I have been asked as how to make chocolate ribbons. Clearly decided to show you how it works, how to make sticks, chips, stars, Christmas tree, etc. It's really easy and you will each do without problems. And if anything broken, rio seafood buffet price cracked or not you like it, do not worry. Just smelted chocolate again, put it in a cake or just eat it.
* It must melt the chocolate in a water bath. You will recall briefly some of the more important things to work with chocolate. Pour 2/3 of the chocolate, which you have prepared in a porcelain or clay pot, cut or broken into pieces. Water for the water bath should not boil. Once the chocolate is melted stir in the remaining 1/3. Stir until a thick, shiny and smooth mixture. This way you tempering chocolate, which will maintain its luster and elasticity. If you have a household thermometer, you can monitor the temperature of already tempered chocolate. It must be close to the body - about 35 * C. If you do not have a thermometer, just dip your finger in the melted chocolate. If you do not then it's money well. * Once the chocolate is already rio seafood buffet price tempered can do with it all sorts of things. Bow to cut strips of acetate paper with different length and width. If you can buy at the bookstore ordinary plastic folders that are easily bent. Brush strips rio seafood buffet price on one side with a thin layer of chocolate, folded them and glued the ends. You will get different sizes of ribbon tabs. Let them put on one side while on board harden well for a few hours. On the photo you can see such items of acetate paper notichki.
* Peel off the foil carefully and installed parts on the cake or cake by returning the type of ribbon. The more disordered, unusual, rio seafood buffet price artistic and casual make it, the more beautiful will happen. Avoid absolute symmetry, otherwise the cake will become so perfect, it will look like an American. You know them, their great cakes? Everything is so perfect that no one knows whether to eat and they are afraid to even touch them. Well, you know her, but I'm definitely not a fan. * So, you're wonderful ribbon. You can use white, milk or dark chocolate, and white chocolate color paint.
* Observe when it will start to clamp chocolate. rio seafood buffet price Must be cured from above, but is plastichen.Ako is fully cured will break up. Now take a most simple pallet rio seafood buffet price of hardware. I bought her a penny, and do a perfect job. Professional rio seafood buffet price pastry are very expensive and I think it is totally unnecessary to spend money on condition that we are all just amateurs and not professionals. rio seafood buffet price Scrape with a pallet of different type and size figurines, and then decorate them with cream, ice cream and pastries. You can store them longer in a closed box.
* On a sheet of baking paper, draw anything you want, anything at all you wish. Turn it on the other side you will see that We can clearly see the outline of the pattern. Pour the chocolate into thin Posh nozzle cone of baking paper or just in a plastic bag, which will cut the tip.
Melt chocolate, as you already know and smash it into a thin layer on the plastic wrap. If the film is just a little blind two or three pieces. Do not try to stretch it perfectly. Let slightly crimped to obtain corrugations in the chocolate.
Before it's good to note the diameter of a pencil what you need to cover all the pages of the cake. I have "eye" and do is always more. But better so than not reach you. Put the cake with foil and greased well push all hands. Put her about an hour in the refrigerator. Once the chocolate is tighten and remove the foil just cut the excess with a sharp knife. Save the clippings and use them for cakes or cookies.
For many years Yoli dear, I wish you good health of heart and never-ending passion for cooking to continue to enjoy our senses :) Very useful article, thank you! But I want a recipe for outrageously delicious cake picture 4 :))) Looks great! Hugs January 7, 2011, 9:43
Thank you momicheta.Dano really helpful what I wrote, because we all love our desserts are not only delicious, but also beautiful. Annie cake ... I guess you're just a chocolate cake moistened with a little alcohol and truffle krem.Nyama writing, you know the tortichki.Tova is a kind of truffle cake, but Marsh is a cake of razlichen.Originalnite truffle cake I personally do not like them and do not pravya.Tortata me with the recipe of the latter must not Krokatn torta.Pogledni her if iskash.Smyatam becomes that much better with tyah.Tseluvki! January 8, 2011, 12:09
Hello :) Long Yoli your next blog ...