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Working with chocolate can be a disaster and a total pain in the sweet tooth if you don’t know what you’re doing. Many bakers and cake decorators complain that it’s messy, time-consuming, and visually traumatic. They’ve heard the word “tempering” thrown around and feel victimized by their lack of knowledge and experience with chocolate. But fear not! Let go of that extreme anxiety and let it…MELT!
When I discovered Vizyon Chocolate Compound Mini Blocks at my local retail store, I hoped that they would not be a laborious, problematic chocolate deal and an outright disaster to use. I wanted results, and I wanted them fast and flawless. After unwrapping the chocolate, I discovered that the mini compound blocks exceeded my expectations.
Snapping a 50-gram finger block to commence my project, I grabbed my utensils. I realized that the 50-gram block was a perfect size and shape to shave, grate, and peel chocolate to jazz up dessert cups, gateaux, and cakes with little effort. I collected a microplane, Y-peeler, swivel peeler, and flat griddle scraper, using each to create thirty-second garnishes. The mini block gripped firmly and comfortably between my thumb and index finger, while I produced a wide variety of results: shavings, peels, and flakes.
Next, the countdown to the final meltdown. I placed several 50-gram fingers into a bowl. Every block was an easy count—no chocolate callets, buttons, or chips to weigh. And then, straight into the microwave, the bowl went to simply melt the mini blocks. Even the thermometer was made redundant because this process didn’t require the temperature to be taken. That’s right, no tempering, AND no associated tabling mess! After the first thirty-second interval in the microwave, I gave the chocolate a mix, distributing the heat, and heated the mini blocks in short bursts until completely melted.
Vizyon mini compound chocolate blocks will amaze you with their fluent flow upon melting. The chocolate remained in a liquid state in a glass bowl, without any ingredients separating. Best of all, you can work with the melted mini blocks immediately! Pouring it on acetate, I was able to create chocolate confectionery designs that looked professional. I couldn’t love making chocolate treats for orders more. It felt like a crime to charge for mendiants I’d made with minimal effort and in such a remarkable short time.
The mini compound chocolate blocks are also cost-effective. Dipping strawberries and cherries, coating bananas and nectarines, and drizzling chocolate on figs and dessert plates to garnish and present has never been so easy and inexpensive to produce. The fact that they’re portioned in mini blocks is completely choc-o-licious clever. They’re great for every small project a sweet creator, cake decorator, or pâtissier will create, and you’ll only feel encouraged to use the mini blocks as a result, more and more in production. And if there is a block spare after the package has been opened, it can be zip-locked away for the next small project.
However, you’ll find so much more spare time with your new enthusiasm for this brand of compound chocolate to create greater opportunities to simply use it. Vizyon mini compound chocolate blocks are magnificent for molding. I’m not going to provide a scientific culinary formula, ridiculously complicated to confuse you in your attempts to achieve smooth, silky, shiny finishes on your chocolate, other than the acronym M.M.M., hereafter referred to as the “Touchdown”. The touchdown is the specific act of scoring glossy chocolate following the basic process: Melt, Mix, Mould. Check out these cakesicles using the touchdown.
And my chocolate making continued into the night with cake pops, chocolate blocks to garnish, terrazzo tiles to decorate and more. Notably, not only shiny! They had that SNAP that chocolatiers describe when breaking couverture chocolate. What also impressed me was the small amount of coloured oil I used on the white compound chocolate to gain instant and vibrant results. Accomplishments like these are professional and demand a round of applause!
But wait, there’s more! And this is the big reveal, so drum roll please! When you melt Vizyon mini compound chocolate blocks the flavour is enhanced. Guaranteed! It’s become my preferred and trusted chocolate to make mousse, ganache and flavoured truffles. I urge you to taste it and you’ll agree with numbers of others, it’s sweetly addictive!
In essence I am hooked, and forever will be hooked on handling this stellar product. It is supreme for taste, torture free to cast, and only gives professional looking results. Whether you are a home baker or have a baking business, you can’t beat the feeling of the grand touchdown when you use Vizyon Chocolate Compound Mini Blocks!
