![]() ![]() Melting chocolate (left), seeding chocolate (right) I put these on a tray, so when it’s time to cool, I can transfer them around easily in my kitchen.Ĭhocolate measurement. Make sure it is diffraction side up, so the pattern is in contact with the chocolate. The gratings will be at the bottom of the cups, where they will be molded onto the melted chocolate as it solidifies. STEP 1: Cut the diffraction grating film. PROCESSĭiffraction Chocolate tutorial: Ann Reardon MATERIALS List of materials, from top right going clockwise: Diffraction grating film, 13,500 lines/inch ( Amazon link) Kitchen scale Mixing bowl for double boiler Extra bowl for seeding chocolate chips Pot for boiling water Silicon molds to hold grating and shape chocolate Chocolate chips (Ghiardelli dark chocolate, 284g) Rubber spatula. The double boiler method technique requires a bit more setup, but I have found to enjoy it better than the microwave method. The double boiler method uses steam generated by the bottom pot to heat up the underside of the top pot, which transfers heat to whatever is in the top pot. You can definitely use the microwave method I have a friend who is the head pastry chef at a restaurant and her at-home chocolate melting technique is using the microwave. The approach I take to melting chocolates is the double boiler ( bain-marie) method. I figured, why not celebrate Prism week with some diffraction rainbow chocolate? MELTING TECHNIQUE: DOUBLE BOILER I forgot about this for a while, until I was reminded that this week is Prism Week at OpSci. As an amateur chocolate confectioner, a few friends sent me video variations of this challenge. At the correct lighting, the chocolate surface should produce a rainbow-shine effect. A diffraction grating produces a rainbow-like effect when light shines on it. The secret is imprinting a diffraction grating on the surface. RAINBOW CHOCOLATE?Ī few months ago, there was a phenomena where someone made rainbow chocolate without the use of food coloring painted on the surface. Instead, I’ve decided to share this unique chocolate making experience. But, it’s February, the last time I made chocolate was a year ago, and I really want to make chocolate again. With no avenue to give away chocolate I make, I’ve been in a bit of a chocolate confectionery slump. ![]() Unfortunately, the pandemic discourages in-person meetings, including our weekly research meeting. Valentine’s chocolates for XWCL, 2018 (left) and 2020 (right). ![]() Not that chocolate needs an excuse, of course. It’s one of the Hallmark holidays I look forward to the most for chocolate making. Every Valentine’s day, I prepare boxes of chocolate to give away to everyone in XWCL and my friends. It has come to my attention that it’s already February, which means CHOCOLATE. ![]()
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