First, the raw materials for making chocolate
In the supermarket, we can see all kinds of beautifully packaged chocolates. So how are they all made?
To make chocolate, we must first understand the brand and nature of the raw materials. At present, there are many common brands of chocolate raw materials in China, among which
The purer and better quality products are "Kama" and "Swiss Lotus", which are usually packed in 2 kilograms. Chocolate
There are generally three colors of raw materials, namely black, brown and white.
Black chocolate has a low sugar content and a bitter taste; Brown chocolate is milk chocolate, which tastes very good and is deeply loved.
People welcome it; White chocolate is made of cocoa butter mixed with milk and sugar, which is not a strict coincidence.
Keli? Because cocoa powder is not added, chocolate with various colors can be prepared by adding oily pigment.
Second, how to make chocolate
1? How to melt chocolate
To make large pieces of pure chocolate into small pieces of chocolate with stuffing, it is necessary to melt the chocolate first. Melting skill
Can I use the microwave oven when I am acrylic? Take out the chocolate at a lower temperature and stir it a little from time to time to reduce its temperature. Also,
You can put chocolate in a container, cover it with plastic wrap, and then put the container in a hot water pot. It is clever to use the method of "double cooking"
Acrylic melting, you can also use a special chocolate melting machine. The temperature of melting chocolate generally does not exceed 32℃, and the temperature
Tall chocolate will spit milk. Some people like to cut chocolate into pieces when they melt it, but it's totally unnecessary. Jiangqiaoke
Cutting hard is easy to produce particles when melting, so just cut the chocolate into small pieces. But we must pay attention to it.
Never get wet when melting chocolate.
2? The temperature at which chocolate is made
Be sure to control the temperature when making chocolate. Among them, the temperature requirements of raw materials of "Kama" and "Swiss Lotus" brands.
Higher, if the temperature is not well controlled, the finished product will lack luster and spit milk easily? Whitening, not easy to take off
Mode and other phenomena. After "Kama" and "Swiss Lotus" are melted, they can be used when they are cooled to the point where they can feel cold with their lips.
Make. If time is short, you can pour the melted chocolate on clean marble or paper and stir it repeatedly with a spatula.
Cool down. "Kama" and "Swiss Lotus" are suitable for making all kinds of chocolate and decorations.
Compared with Kama and Swiss Lotus, the raw materials of chocolate such as Eagle brand and Crystal brand have low requirements on temperature and melt.
After melting, it can be used for making when it is cooled to warm, and it is easy to demould and tough to form, but the taste of the finished product is slightly worse.
. "Eagle brand" and "Crystal brand" are generally only suitable for making decorations.
3? Manufacture of chocolate stuffing
The basic formula of chocolate filling: chocolate1000g whipped cream 500g.
Production: Boil the whipped cream, turn off the heat, pour the chopped chocolate into the whipped cream, the chocolate will melt soon, and then
Stir well, cool, put in refrigerator, and take out after solidification. Knead the chocolate stuffing into small balls.
A layer of pure chocolate, which has been cooled to a proper temperature after melting, is hung on the surface to make chocolate candy.
4? Make chocolate with a mold
Besides hand-made, chocolate can also be made with molds. Chocolate molds are all board by board, one at a time.
Can make more than 20 pieces of chocolate. Chocolate made by molds has various shapes, such as round, square, heart-shaped,
Flower-shaped, as well as various animal shapes.
When making chocolate with a mold, the mold should be cleaned first, and then the melted chocolate cooled to a proper temperature should be poured into the mold.
, and then pour out the extra chocolate? And scrape the chocolate around the mold, so that the inner wall of the mold is evenly stained.
A layer of chocolate, forming a chocolate shell? But not the back cover. When the chocolate in the mold has just solidified, quickly
The chocolate stuffing that has just been cooled but not solidified is poured into the chocolate shell in the mold, and then the mold is put into the refrigerator to cool.
Hide. When the chocolate filling is solidified, take out the mold, seal the bottom of the empty shell with some chocolate, and then put the mold.
Put it in the refrigerator until the chocolate is demoulded? Chocolate and mold are separated, and when there is air between them, chocolate can be mixed.
It poured out. Whether you make chocolate by hand or with a mold, you can add something else to the chocolate filling.
. If you add nuts to the stuffing, you can make nut chocolate; Rum chocolate can be made by adding rum.
In addition, caramel can also be added to the stuffing to make caramel chocolate; Adding chopped Chinese chestnut to make chocolate with chopped Chinese chestnut, etc.
.
5? Manufacture of three-dimensional hollow chocolate
At Easter, people usually make chocolate eggs and bunny; At Christmas time, we should make it clever again.
Crick Santa Claus, Christmas bell, boots and carriage, etc. And these chocolate products are three-dimensional and hollow. so
How to make three-dimensional and hollow chocolate with molds?
Let's take a look at this chocolate mold first. The mold for making this chocolate is usually the size of a palm and consists of two separate halves.
There are various shapes. When in use, the two halves are put together and fixed with iron clips to form a complete mold.
When making, first clean the mold, put the two halves of the mold together, fix them with iron clips, and then cool them to a proper temperature after melting.
When the temperature of chocolate is poured into the mold and filled, then the mold is turned over, and the chocolate in the mold is poured out, leaving only the mold
The inner wall is covered with a thin layer of chocolate. At this time, gently tap the mold from the outside with a spatula, on the one hand, make the inner wall of the mold
The chocolate layer on the table is as thin as possible, and on the other hand, bubbles can be avoided in the finished product. Then put the mold on the grid.
Use a container on the top and bottom, and then let the excess chocolate in the mold flow into the container. When the chocolate in the mold is almost dry,
Scrape the chocolate hanging from the lower end of the mold with a knife. On the premise of ensuring that the finished product is not broken, this three-dimensional hollow
Our chocolate is better to be thinner, of course, not too thin. Therefore, if the chocolate layer on the inner wall of the mold hangs too thin,
You need to hang it again to prevent the finished product from being broken. When everything is ready, put the mold in the refrigerator. Wait until chuck
When the force is just released from the mold, take out and remove the clip and the mold, that is, the solid hollow chocolate is obtained.
By the way, chocolate can also be used to make various decorations to decorate cakes and desserts, such as chocolate chips.
Chocolate net, chocolate leaves, chocolate ribbons, chocolate cigarettes, etc.
Chocolate making is a profound art, and it is difficult for us to make it clear in a few words. The production of chocolate is developing very well.
Quick, although the equipment used now has become more and more advanced, handmade chocolate is still more expensive. Nowadays, chocolate
The taste of chocolate has also changed a lot, because the traditional taste of chocolate is out of date, while the new taste, such as tea taste,
New chocolates, such as spice and fruit, are becoming popular. But no matter how it develops and changes, chocolate is always
It has been loved by people for a long time because of its exquisite and charming characteristics. Therefore, our dessert chef has mastered.
Some common sense of making chocolate will definitely be helpful for future work.
[b] making refined chocolate [/b]
The manufacturing process is very complicated. Cocoa beans need to be selected, dried, ground, heated, stirred, matured, cooled,
Filling the mold can form a perfect black chocolate. About 1 kg of cocoa beans can only extract less than 500 grams of chocolate.
Power essence, and the production process needs to go through at least 20 steps, some high-quality chocolate production, just stirring cocoa pulp.
It can take 120 hours, and the whole process can be said to be time-consuming and laborious. At the same time, the whole production process must be closely controlled.
Heating system (that is, indoor with air-conditioning equipment), a little careless, the whole pot of chocolate will be messed up.
1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to hurt your brain for the complicated process of temperature regulation and cooling.
Tendon. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. Choose crushed almonds and nut paste.
(Praline paste) and strawberries, we should demonstrate how to make Rocher and how to make strawberries put on suits.
2. When dissolving chocolate, you must scald it with water, and you can't boil it directly. Be careful when handling chocolate, Chuck.
Force can't touch water at all.
3. After the chocolate and nut paste are mixed into paste, add almond nuts.
4. Mix a part with a fork and put it in the palm of your hand and knead it into a ball. Put the ball-shaped chocolate in the refrigerator, and then solidify it.
Take it out, dip it in dark chocolate pulp, put it in the refrigerator and set it.
5. Handy friends can also use fruits to make new chocolate shapes. The outer layer of the selected fruit must be completely moisture-free.
.
6. Creating a strawberry suit is very simple. Let strawberries dip in a layer of white chocolate paste, put them in the refrigerator and solidify, then
Dip it in dark chocolate paste, put it in the refrigerator, and process it on strawberries with a drum filled with chocolate paste.
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Making chocolate is a very complicated process. Cocoa beans need to be selected, dried, ground, heated, stirred, ripened, cooled and filled with molds to form a perfect black chocolate. About 1 kg of cocoa beans can only extract less than 500 grams of chocolate essence, and the production process needs to go through at least 20 steps. The production of some high-quality chocolate can take 120 hours just by stirring cocoa pulp, and the whole process can be said to be time-consuming and laborious. At the same time, the whole production process must be carried out in a tight temperature control system (that is, indoors with air-conditioning equipment). If you are not careful, the whole pot of chocolate will be messed up.
1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to worry about the complicated process of temperature regulation and cooling. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, Praline paste and strawberries to demonstrate how to make Rocher and how to make strawberries wear suits.
2. When dissolving chocolate, you must scald it with water, and you can't boil it directly. Be very careful when handling chocolate, chocolate can't get wet at all.
3. After the chocolate and nut paste are mixed into paste, add almond nuts.
4. Mix a part with a fork and put it in the palm of your hand and knead it into a ball. Put the ball-shaped chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate pulp, put it in the refrigerator and set it.
5. Handy friends can also use fruits to make new chocolate shapes. The outer layer of the selected fruit must be completely moisture-free.
6. Creating a strawberry suit is very simple. Let the strawberries be dipped in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them on the strawberries with a drum filled with chocolate paste.