Lillipop Bunga Pahar

Guru sekolah menengah saya meminta buatkan lolipop untuk buahtangan majlis berendoi cucunya. Saya cadangkan lilipop itu dipaharkan. Alhamdulillah, cikgu Fatimah happy sangat melihat kelainan buahtangan majlis kali ini.Terima kasih cikgu atas sokongan dan pujian

Couverture
25 tangkai
RM 75.00

Compound
25 tangkai

RM 50.00

Untukmu Kekasih

Jejaka nan seorang ini nak berlepas ke Schzenchen, China petang ini. Kesian terpaksa berpuasa di rantauan. Esok harijadi tunang tercinta, sidia pesankan packaging yang "lain dari riben kilat-kilat" dan coklat pelbagai perisa, separa manis dan coklat susu. Saya selitkan gianduja dan minty pallete juga disamping praline mocha, strawberry, durian ganache , kacang hazelnut dan badam. Hendaknya berpuas hati dengan tema turqouise dan off-white ni. Alhamdulillah, pukul 5 petang dapat sms dari si jejaka, masih menanti penerbangan di airpot Bayan Lepas. Mesejnya.."Thanks Kakcik, for making it so special".

Hantaran Ungu

Selamat Pengantin Baru Azlina dan Wafi.
8 Ogos 2009
Pasir Putih, Kelantan.
Dia agak risau kalau-kalau coklat mencair dalam perjalanannya balik ke Kelantan, kemudian hantaran nak di bawa pulang pula ke Parit Buntar! InsyaAllah, coklat kekal bentuknya dalam suhu 34C. Elok di masukkan dalam kotak, InsyaAllah coklat ni 'selamat' dalam penghawadingin kereta.
Azlina, eksekutif di pejabat saya membingkis kotak coklat 35 biji membalas hantaran suaminya untuk majlis perkahwinan mereka hari ini.
Saya pelbagaikan dalam pek hantaran ini praline durian, mocha, strawberi, hazelnut dan peanut butter selain kekacang untuk mengimbang memberi kemanisan setara.

Invertase

How do they get the soft centres into liqueur chocolates and after-dinner mints? With invertase, naturally.
HOW IS IT DONE?
A solid paste with the consistency of fudge is made using sucrose (table sugar). A small amount of invertase is added to this fondant before it is enrobed in chocolate. During storage for a couple of weeks at 18 °C, the enzyme partially liquefies the sucrose within the chocolate shell.

HOW LONG HAVE MANUFACTURERS BEEN USING THIS METHOD?
A US government chemist, H.S. Paine, first suggested this method in 1924. Modern machinery (that freezes the half-shell) allows syrupy centres to added to pre-cast chocolate shells (such as fondant-filled Easter eggs - aka 'Creme eggs' in the UK), removing the need for enzymatic treatment.
WHERE CAN I FIND OUT MORE
The following publication briefly mentions the use of invertase in sweet-making:
McGee on food and cooking by Harold McGee (2005) Hodder and Stoughton. ISBN: 0 340 83149 9.
The University of York Chemical Industry Education Centre has an excellent practical booklet, 'Sweet success', aimed at 14-16 year-olds on the production of Creme Eggs:
http://www.york.ac.uk/org/ciec/secondary_publications.htm
A more advanced general booklet for schools is Enzymes and their role in biotechnology by Paul Wymer and A. Teal. This is one of a series of booklets aimed at post-16 students produced by the Biochemical Society and available from their Web site:
http://www.biochemistry.org/education/basc03.htm
The 16 chromosomes of S. cerevisiae's genome have been sequenced. Information is available from these Web sites:
http://www.yeastgenome.org/
http://mips.gsf.de/genre/proj/yeast/index.jsp
Information about invertase can be found at the second of these sites.

SOURCE
Invertase is produced by baker's yeast, Saccharomyces cerevisiae.
Safety guidelines for practical work with enzymes in schoolscan be found here.
ACTIVITY
IMPORTANT NOTE
The NCBE supplies these enzymes to schools and colleges for educational use. Commercial users of enzymes or those requiring enzymes for research purposes should contact the enzyme manufacturers, not the NCBE.
Invertase (also known as sucrase or saccharase) splits the disaccharide sucrose into the monosaccharides glucose and fructose. Invertase is inhibited by high concentrations of its substrate, sucrose.
The invertase we supply has optimum activity at 60 °C. Its optimum pH is 4.5 (the pH is usually adjusted to this level by the addition of citric acid to the reaction mix), although it is active between pH 3.0 and 5.5. Inactivation of the enzyme begins at 65 °C and the enzyme is totally inactivated after 5 minutes at 90 °C.
STORAGE

The enzyme preparation should be stored at 3-5 °C. At this temperature the enzyme will maintain its declared activity for at least a year.
INVERTASE PREPARATION (Liquid)
Invertase (Maxinvert L 10 000).... 100 mL .... £13.50 (GBP)
Please note: All the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and packing must also be paid on orders from outside the United Kingdom.
Please note: We do not currently accept orders via eMail.
Copyright © National Centre for Biotechnology Education, 2008 http://www.ncbe.reading.ac.uk/menu.html

Loose Order

Loose order ni semuanya tempahan pada penghujung Julai.

1/2 kg coklat pelbagai perisa; tempahan CikguMaizura dan cikgu Norkiah dr sekolah anak saya di Seberang Jaya. Cikgu-cikgu ini nak rasa semua jenis coklat, saya satukan 40-42 biji coklat isian badam, hazelnut, kismis, praline strawberi, praline mocha, minty palletes ( yang bentuk love) truffle hazelnut dan almond dates delight.
Harga untuk 1/2 kg. coklat pelbagai rasa ini cuma $40.00 sahaja.




Lagi tempahan loose order 1kg untuk makan-makan dari Ir. Radha Krishnan. Dah kali kedua kawan sekerja saya ni menempah, kali ini dia minta lebihkan semi sweet dan dark coklat. Setiap kali order satu kilo; tapi kali ini packingnya nak bahagi dua, setengah kilo setiap satu pack. Kenapa, satu untuk girlfriend ke? hahaha..

Wei.. mana ada, marah saya punya mrs kalo dia dengar.. saya mao bawak balik Johor kasi parents....

Loose order dari anak murid kelas coklat saya Ida, untuk jualan di Expo IAT di Tesco Seberang Jaya ; 30Julai hingga 2 Ogos. Gerai Ida mempromosi produk sambal ikan bakar dan kuih raya dari kilang mereka. Kita letakkan coklat pada satu sudut. Ida dapat last minute confirmation untuk gerai kat expo itu, cuma 2 hari notisnya dari penganjur. Ada hikmahnya juga saya MC sbb kaki terseliuh hari Jumaat tu , dapat saya saya menekun siapkan almond dates delight, pralines dan coklat lollipop untuk support gerai Ida.

Coklat lollipop di gerai ekspo. Alhamdulillah, ini la product paling laju. Kami akan berusahasama lagi untuk Expo MICCOS di Serdang, minggu depan, InsyaAllah

Sambungan...Hantaran/Doorgift Jun-July

Chocholate Moist Cupcakes with lite buttercream topping, roses and swirls

Ordered by Ain,for her cousin's engagement.
First time taking large amount cupcakes order..150pcs of this kind. Kira banyak la bagi saya yang lebih pada pembuat coklat dari sugar artiste. Alhamdulillah, Ain was so happy to see the blossoms cuppies...

Hantaran/Doorgift (Jun - July)

Wedding Date: July 25th 2009.
Parveen & Nazim
Tabung Haji Grand Hall, Penang.

Anak dara tu minta buahtangan untuk tetamunya mestilah Belgian coklat. Alhamdulillah impiannya tercapai...
That pretty bride to be is requesting us a Belgian chocolate for her wedding doorgift . Thankfull Allah, we made her dream comes true...
The close-up : special 2-cavity box gold and creme swirling away the romance tunes.....
Part of the 1800pcs lot - yet to be stickered and ribbonised.
(Exclusively for this grand wedding, we're not going to disclose the final packing until the wedding day. Tak leh la kan.. nanti hilang seri..hikkkss. Jemput datang lagi nanti kalau nak tengok kotak yang siap mekapnya ya....

Wedding Date: 1st June 2009
250 kotak DK Green + Gold
Zakiah and Adi
Padang Meha, Kulim.
Gambar Ihsan pengantin - tak terambil gambarnya, bila masuk boot kereta baru teringat gambar tak ambil!! Mengejar deadline la tu, sampai lupa snap, ( maklum lah buat coklat ni weekend saja...) ....Alhamdulillah ; 3-pc combi of 1 whole converture, 1 nutty compound, 1 dark mint chocolate di senangi pengantin dan keluarga. Mak pengantin siap tempah untuk satu lagi kenduri bulan Disember...InsyaAllah, panjang umur kita layan.....


3 June 2009
Sharifah
Hantaran pertunangan adik ipar
White and Gold
Yang ni tempahan bidan terjun! No specs, no design , no material preference. She just want a simple and nice on Gold and White.
"Akak buat la lagu mana pun asalkan cantik, tapi simple". Uishh fenin sat kefala akak!!!. Hari ini order lusa nak ambil, nasib baik ada stock coklat converture dari tempahan Zakiah...???.. eerrkkkk.., extra stock? don't worry dek non, coklat kalu di "temper" dengan baik dan bersih, tahan lebih sebulan at room temperature. InsyaAllah. Lagipun cuma 16 biji jer, boleh lah ku sanggupi permintaan teman sekerja ini...Milk chocolate converture pilihan Sha. Sha dah beli semua jenis coklat untuk makan sendiri tapi pilihannya pada milk chocolate convereture. Manis tapi tak keterlaluan macam milk chocolate compound, dan halus rasanya. Hendaknya untuk hantaran pertunangan/.perkahwinan kita tak hantar penganan yang pahit atau pedas. Ia lah kan, kehidupan bersuami isteri harus dimulakan dengan sesuatu yang manis..Itu pesanan orang tua-tua..
Al-kisah malam tu lepas balik kerja akak pun bermain dengan apa yang ada...Alhamdulillah menepati citarasa Sha...as she said.. less is more!

Rusita: 3 June 2008

Hantaran pertunangan

Permatang Rawa-BM

Tak banyak kerenah , Ita nak blue ribbon saja, sebab dulang hantaran dah sarat berbunga, katanya tapi saya letakkan juga sekuntum bunga kecil untuk menaikkan seri coklat!



Arrrgghhhhhh...ngantukks....ada lagi projek June yang tak berapa simple punya... more to come....InsyaAllah.Ada kelapangan saya sambung.