THANK YOU

Finally , I'm here..... 

I wish to thank few person who helped me to get me where I am now..... zillion thanks to kak Nida n Abg Sham for their helped... without u both I wont be here sitting on the chair writing this msg.....

Its going to be a long and winding journey , the cost  doubled but it doesnt matter anymore .as long as I'm happy.... what else can I say, my happiness is rather expensive.... 

I;m not a writer nor a thinker so ... i dont have ideas what to write or bla bla bla.... i do envy those who can ......  wassalam..... 

CHOCOLATE WRAPPER

Customize Chocolate Wrapper

Untuk ZILA, PMR cemerlang

Buat coklat ni tak rugi... kalau coklat tak berapa menjadi ... sudah ada org yg siap menanti.... untuk makan..... :))

Chocolate storing tips - How to store chocolate

"What's the best way to store chocolate?" "The best place to store chocolate is in your mouth.

.seriouseats.com/2008/05/to-store-chocolate-or-not-to-store.html

Threats to Chocolate

The triple-threats to chocolate are heat, humidity, and odor. Too warm is bad (the chocolate softens or melts) as is too cold (moisture can condense on the chocolate as it warms up). The cocoa butter in chocolate sucks up odors faster than a dry sponge sucks up water.

Unopened bars of chocolate without dairy fillings do not need to be wrapped and can be kept at room temperature: 68–72° F. Kept away from rapid changes in temperature or humidity, dark chocolate bars will easily last a year and milk chocolate bars six months or more. There should be no need for special storage for bars until the temperature where they are stored climbs above 80° F. Opened bars can be stored in a heavy plastic bag or container or wrapped tightly with the new sticky cling-wrap product, but stay away from normal plastic wrap and aluminum foil.

Anything with dairy in a filling (e.g., a ganache) that is not going to be eaten within a week of being purchased should be stored much colder to keep the dairy from turning sour and, if there are air pockets in the piece, growing mold. The ideal place to store these chocolates is a wine refrigerator or wine cellar set for red wine. The temperature range of 57–60° F for red wine with a relative humidity of 55 percent is perfect for storing chocolates of all kinds.

When faced with the prospect of having to put chocolate under any form of refrigeration (including a wine cellar if the ambient temperature is above 80° F and the humidity is high—) it is important not to rush the process of either cooling the chocolate down or warming it up. Not to do so runs the risk of either or both: moisture condensing on the surface and forming a layer of sugar crystals (called sugar bloom) on the chocolate that permanently ruins the chocolate's texture; or cocoa butter bloomwhich is an unattractive whitish layer on the chocolate formed when the cocoa butter comes out of suspension.

Five Simple Steps

Following are the five simple steps you can take to ensure—should the need ever arise to refrigerate or freeze chocolate—that you'll be able to maintain the highest possible quality:

1. Divide the chocolate into serving-sized portions.
2. Wrap each portion in a separate small freezer-weight plastic bag and loosely cover the chocolate with an unbleached paper towel. Remove as much air as possible from the bag without squishing the chocolate and seal.
3. Put the individually wrapped portions into the fridge.
4. After 15 minutes or so check the bag to see if any moisture has condensed on the inside of the bag. If yes, replace the paper towel with a new one and return to the fridge.
5. After an hour in the fridge, remove the paper towel (to avoid the chocolate picking up its odor) and place the small individual bags into larger freezer-weight bags and return them to the fridge or put them in the freezer.

At this point you can keep the chocolate safely in the fridge for at least six months and in the freezer for a year. To warm the chocolate prior to eating it you'll need to think ahead or face the possibility chipping a tooth and helping your dentist put his or her kids through college. Remove only as many servings as you need from the freezer and place them in the fridge for at least eight to twelve hours or preferably overnight. From the refrigerator, place the bags in a cool dark place and let them warm to room temperature, one to two hours.

Enjoy!

http://candy.about.com/od/workingwithchocolate/a/storechocolate.htm

Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color. This is a superficial flaw that can be corrected by melting and properly tempering the chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.

If you live in an extremely warm area and do not have air conditioning, you may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the melted chocolate.

TEMPAHAN PERTUNANGAN

Tempahan pertunangan dari negeri dibawah bayu, Tawau sabah..(my hometown lerr).... actually, pertunangan ni pada bulan 2 lagi tapi baru nak masukkan dalam blog ni...... Sebelah perempuan adalah sedara .. dan lelaki dari terengganu.... hantaran ni diorder khas oleh abang kepada bakal pengantin perempuan yg berada di pahang.... selamat bertunang eacha...... bakal diijab kabulkan pada september ni...tak sabar lah tu...hehe

CAKE BALLS aka CAKE POPS

Cerita disebalik "cake balls'ku...

Hari yg boring, tgk peti ais ada cream cheese... so terniatlah nak buat red velvet cake.... sudah siap kek pastu masuk peti ais.... masa nak buat frosting satu kek sudah pecah dua alahaiiii.... so letak jugakla dalam fridge .... cam mana lah nak buat ni...'TING'.. teringat pernah tgk dalam youtube org buat cake pops(bakerella.com)... so apalagi cari lagi dalam youtube (walaupun internet punya slow giler).... pastu tu tgk coklat pun ada sikit ..ngam2 la.... so tadaaa... jadilah cake balls ku..... ada lagi tu tapi coklat sudah habis..... my son loved them.... bawak sikit ke sekolah..habis...

dont waste food...:P hehehe

COKLAT HARI GURU 16 MEI 2011

sempena hari guru hari tu .... i'm gave chocolates for potluck.......dan buat lah sedikit smiley lollichoc untuk murid2 yg nak bagi kat cikgu2... (dgn harga special)..... 

SELAMAT HARI GURU MEI 2011

proses susun..

sudah siap disusun dalam kotak...

nyummmm..... coklat milk + real chocolate ......

sudah siap di packing letak riben bagi cantik sikit...

selamat hari guru.... semoga enjoy makan cekelat...

ini adalah coklat yg dijual kepada murid2 untuk diberikan pada guru2.... last2 satu guru pun tak dapat... rupanya2 dorang beli pastu makan sendiri ...uuuhh.. bertuah budak2 ni..penat jer print tag tu....

TEMPAHAN LOLLICHOC

Tempahan lollichoc oleh Cik Yan Star untuk Jualan Amal di tempat kursus.... 100btg smiley dan 100 roses.... thanks yan star.....


tapi tak sempat ambik roses sebab bateri HP sudah  kong......


feedback dari yan star : Kak , sudah SOLD out!!... in 2 days.. 

I like to reward myself after doing a job well done ... 

(well done - able to finish the 200pcs lollichoc in time)...after sending the choc to Miss Yan star .anda dpt payment ..Wink wink..... :P..... i went to MPH and bought my self few novels..... 

TEMPAHAN BAKUL BUNGA COKLAT

coklat ni adalah yang terkini yg dibuat... disebabkan masalah teknikal ..so terpaksa tolak beberapa order.... minta maaf byk2 .... tapi baru nak upload....


Pesanan bakul tema pink 30pcs lollichoc oleh My Puan PK .. Puan Noorizan. untuk pertunangan anak buah di KL pada end of Mei...... thanks kak zan.....

SUMMER PINK ROSES

BLOGGING

I think i need to start my blog...dah lama tak update sejak dah stop sekejap dgn chocolate craft ni....tapi selama 2 minggu bercuti sekolah.... dan berpeluang untuk blog hopping (betul ker ni) seronok plak baca  blog2 org..... I love blog hopping to the  yg ada connection dgn food esp cupcakes..really admire the creativty and effort when decorating the cupcakes ....... . everybody seems to update their blog with what they are doing and what happening in their daily life that worth sharing.....  I think I'll do mine too.... maybe I'll share what's behind every chocolate i make so far.... coz every chocolate has a story to tell..... will be updating soon....

DOOR GIFT

Tempahan 'Door Gift' untuk perkahwinan untuk anak my Ex Guru Besar .. 700kotak dgn 2 pralines untuk  dijadikan sebagai door gift untuk tetamu...letak  R & M initial nama pengantin...  terima kasih cikgu yan...  dan thanks my hubby sebab dia yg tolong packing cantik dan susun dalam kotak....

tapi terpaksa menolak another order sebanyak 1000 kotak door gift untuk tetamu disebelah pihak lelaki sebab sekolah dah start dan tiada pembantu... sorry cikgu yan... nanti tempah ngan saya kalau anak2 yg lain nak kahwin yer...

300 Gold box dan 400 soft box...

packed and delivered...