& Chocolate 4 Later!
06/13/07 West Atlantic Branch Public Library.  Color in Motion
It was awesome! You all inspire the artist, Thank you!  For make it a fun experience. 
Painting is a way for you to quickly experience a fresh capacity to play with color and form, enjoy 
the energy that comes from the creative process, and discover aspects of your inner world. 

   
When you paint with no concern for the outcome you feed that place inside. Create for the sheer joy
of expression without having to achieve or accomplish anything.  Children, by their nature, have always
been full of energy and curiosity.In the eyes of a child, even the simplest of things can become the
object of play and enjoyment.
                December 2004 Brazil Color’s Windermere,FL          
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Melting Chocolate is a wonderful experience to the entire participant’s  involved
in the activity. E.g. Special tool Love and Supervision…

1. Melting in a Microwave (recommended): Put 1 lb. of chocolate in a bowl. Microwave on half power for 1 minute, then stir [it will not be all melted at this point]. Do it again. Repeat the process until the chocolate is mixed well. When ready to use it will pour from a spoon like syrup. *microwave, it is too easy to burn the chocolate. *Don't overcook your chocolate.

Full of Flavor Fun!

.Melting in a Double Boiler: Put 1 lb. of chocolate in a bowl/pan & set in the outer pan that has the water in it. Heat on the LOW position (do not bring water to a boil), and stir as it starts to melt. This will take around 15 minutes. *** One of the easiest ways to melt chocolate is in the oven. Put the chocolate in an oven-proof container and place in the oven with the temperature set at the lowest setting. Keep checking frequently to stir as the chocolate melts. Do not allow the chocolate to get too hot or it will scorch. The ideal temperature range is 130º - 160º F. 2. While the chocolate is melting, set up your work area. You will want to be able to keep one hand clean for picking up centers or answering the phone(e.g.) Put your un-dipped centers on your left (for righties). TEMPERING THE CHOCOLATE Once the chocolate is melted, transfer three handfuls into the cold frying pan.Keep moving the tempered chocolate in the “S” motion when you do not have a center in it. When you have used approximately ¾ of the original tempered chocolate, add two more handfuls from the bowl.  If the chocolate starts to get too stiff, turn on the frying pan for two seconds, no more, and keep the chocolate moving at all times. Few things to dip in the chocolate. Pretzels, raisins, nuts, marshmallows, or dried fruits are all yummy when dipped in chocolate. You can even dip cookies. 3. Fill Molds: Either spoon it into the mold cavities, or gently squeeze the chocolate out using a squeeze bottle [this is definitely the easiest]. Then hold both sides of the mold and tap it lightly on the table top. This will level out the chocolate and remove any air bubbles. If you are making lollipops, now insert the lollipop sticks into the mold, and with your finger "roll" the stick in it's mold position. This will coat the stick all the way around with chocolate so the lollipop will not fall off when being eaten. 4. Put the filled mold into the freezer (on a flat surface). Small candies or bite size items will be ready to remove in about 5 minutes; standard larger pieces in about 10. Leaving it in the freezer longer than necessary is no problem at all (better too long than not enough!). If you must, you can use the refrigerator instead of the freezer. Remove molded candy from mold: When you take the mold out of the freezer turn it upside down and gently tap it on the table. The candy should drop right out. 5. Clean up: Clean molds in soapy water, rinse thoroughly and dry. Molds are NOT dishwasher safe! Remove excess chocolate from the containers and squeeze bottles while still melted, then set containers in freezer until the chocolate is hard.