I just recieved a rediculously high gas bill and the heat doesn't work good anyway even if you turn it to 68/70 degrees.
The down and dirty: Your landlord rented you a house, it is expected to have a hot water heater that works, a furnace that works, a roof that does not leak.floors that are stable.and that is where it endsHe did not guarantee that the furnace was high efficiency, he did not guarantee you the lowest heating bills in townWe have had an abnormally cold winterMany are paying 400.00 or more per month to heat houses, and this will also depend upon the size of the house, the insulation in the house, etcThere is nothing the landlord has to do as long as the furnace can heat the area, regardless of what it costs youBUT, if you plan on staying in this house, here is what I would do: I assume you have checked the furnace filter.if it is dirty, clean it or replace it! check the attic insulationif it is thin, or nonexistent, I might insulate the attic well (if I had a long lease!) I might consider putting in an efficient furnace with an understanding from the landlord that perhaps he will pay for 1/2 of it over time?? You can always ask, but in this economy, please do not expect a positive result.
First it depends on what kind of chocolate your usingSo first you decide on what your using, dark, milk, or white chocolateNext, you have to temper the chocolate, tempering is basically heating a chocolate to a certain temperature, bringing it back down to a certain temperature and heating it back upDark: Heat to 113-120, bring down to 78 degrees, bring back up to 86-90Milk/white: Heat to 104-115 degrees, bring down to 78, bring back up to 87 degrees You do this on a double broiler btw After you bring them up to 86 for dark or 87 for milk/white you can start using itTempered chocolate makes the chocolate glossy, last longer, better taste, a nice snap without crumbling After that you get a mold for chocolate and pour the chocolate into the molds and flip it over and tap the side of the mold to get the excess chocolate out, once it is done (no more dripping) put the mold with the chocolate in it into the fridgeThen once it is hard, put in the filling and then pour chocolate on top, scrape the mold so it is even on the top and chill it againOnce it is done, turn the mold over and tap it on a surface, the chocolate should fall out of the moldsAnd your doneI know it takes a lot of work Keep them away from moisture.
