This blog is a way of sharing the information and resources that have helped me to recover my son Roo from an Autism Spectrum Disorder. What I have learned is to view our symptoms as the results of underlying biological cause, which can be identified and healed. I say "our symptoms" because I also have a neuro-immune disorder called Myalgic Encephalomyelitis.

And, of course, I am not a doctor (although I have been known to impersonate one while doing imaginative play with my son)- this is just our story and information that has been helpful or interesting to us. I hope it is helpful and interesting to you!


Sunday, October 7, 2018

Working with Chocolate

In the world of homemade candy and treats chocolate stands alone.  While there are many simple and easy recipes that use mostly processed ingredients, if you spend some time learning the techniques of working with chocolate you can learn to create much higher quality candy.

General information and getting to know chocolate:
Everything You Don't Know About Chocolate
Tree to Bar || How to Make Chocolate Every Step
Dutch Process Cocoa Powder vs. Natural Cocoa Powder
Paul A. Young Fine Chocolates YouTube Channel (very helpful videos with a lot of information      about working with chocolate)
How to Cook That YouTube channel (Lots of very good "how to" videos for making desserts including many very good videos about working with chocolate)

Tempering chocolate:
To temper chocolate, chop about 1.5 to 2 pounds of chocolate into small pieces (smaller amounts can be hard to work with).  Melt two-thirds of the chocolate in the top of a double boiler making sure not to let ANY moisture in the chocolate (this can cause the chocolate to seize up and you will need to start over with new chocolate).  Once it reaches between 115 and 120 degrees F remove the bowl from the heat.  Begin stirring in the remaining chopped chocolate a small amount at a time and allowing it to melt before adding more.  This cools the chocolate, bring the temperature down to about 82 degrees, then return to heat and bring the chocolate back up to about 89 degrees.  At this point the chocolate should be tempered but you can check to make sure by coating a spoon and seeing if it dries quickly into a shiny coat.  If you don't use it all right away make sure it stays above about 84 degrees.  If it gets below that you may need to re-temper it.  This video will show you the process if you want to see it.  For another method, you can watch this video Tempering chocolate with cocoa butter (white chocolate).

Making chocolate candy and truffles:
Simple recipe for peanut butter truffles (obviously sub out PB if necessary)
How to make your own Chocolate Bars (using already tempered chocolate)
HOW TO MAKE CHOCOLATE AT HOME bean to bar Ann Reardon (instructions for making your own chocolate from cocoa beans)
10 Best Chocolate Truffle Recipes HOW TO COOK THAT Ann Reardon
Homemade White Chocolate (dairy-free)

Making chocolate decorations:
How to Make Chocolate Butterflies (and other piped filigree designs)
How to Make Chocolate Leaves
White chocolate flowers

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