Description
How to remelt Mexican Hot Chocolate disks to make them look new or to reshape in different designs.
Ingredients
Choose any of the brands below, the cheaper the brand, the sweeter it will be.
- Easiest brands to find: abuelita chocolate disks, ibarra chocolate disks, sol chocolate
- Better quality brands: la soledad chocolate, Mayordomo chocolate
- Best option because you can adjust sugar: Luker chocolate 100%
Optional- Any flavors you might want to add: ground coffee, instant coffee, ground cinnamon, ground spices, ground almonds/nuts, orange zest, etc. It has to be dry, nothing liquid. Liquids might make it difficult to re-mold. There is no specific quantity, add as much as you want, taste as you add.
Instructions
- Chop 75% of your disks or chocolate into smaller pieces if possible. You can melt in whatever shape you have them but it will take longer. Place the chocolate in a glass or metal bowl and place over a water bath or in a microwave. Chocolate burns quickly, so be very slow and careful during this process. Burnt chocolate cannot be salvaged.
- Add your flavors if you are using them.
- If you have a thermometer heat to 115f (45c). If you don’t have a thermometer, heat until it feels uncomfortable when you put some on your wrist. But it shouldn’t burn you. Only be very hot.
- Once it has melted, remove from the heat; add the remainder 25% of your chocolate to help cool it down. The idea is to melt 75% of your chocolate and have an extra 25% or so to cool it down. This process is very important if you are going to put your chocolate into plastic molds, this process will help release them.
- Stir the mix until all the chocolate has melted. The mix will begin to get thick but still be easy to move. If your mix begins to harden and the additional disks are not melting, you did not heat enough in the beginning. Heat the bowl a small amount, about 30 seconds. And stir again.
- Using plastic molds: Once it has melted and cooled (cooled to less than 90f), use a piping bag or spoon to fill your molds. Tap the molds on a flat surface to help remove air bubbles and even out. Immediately place in the refrigerator.
- Using a knife to cut shapes: Pour the mix onto a flat pan with a border, that his been lined with parchment paper. Even it out and let it get medium hard, then use a knife to cut into shapes. If you let it harden before cutting, it might break. If you cut while it is too liquid, it won’t keep the shape.
- Using cookies cutters. Using this mix with cookie cutters requires the mix to cool more, under 80f or so. Enough for you to be able to handle it with your hands without it sticking. Put the cookie cutter on a plastic surface and fill the cookie cutter with a bit of the mix. Use your hands or spoon to fill the cookie cutter. As soon as you see that it has set, less than 1 minute, remove the cookie cutter. The chocolate should keep its shape. If it doesn’t, wait a bit more. If you wait too long, it will not come out. Refrigerate immediately.
- Using your hands: Allow the mix to cool but not harden, once it begins to get hard it will be difficult to hand mold, the mix will begin to break instead of keeping its shape. Grab a small amount and try to roll into a ball to test. It should be very easy to roll into balls or pat into disks. If you mare making disks, remember to score them with a knife to make them easier to cut later. Refrigerate.
- All of these should harden within 20 minutes. Remove from fridge and store or wrap.They will keep forever in a dry, dark, cool space. They might turn grey or white but this is normal. It’s only the sugar and cocoa butter coming to the surface. It will not affect the flavor of your chocolate.
Equipment
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Professional polycarbonate molds
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- Category: hot chocolate
- Method: melt
Keywords: Mexican hot chocolate, ibarra, abuelita, luker, la soledad, skulls, day of the dead, dia de los muertos