The simple way is that you can make it yourself:

Make chocolate yourself

1. Raw materials for making chocolate

In the supermarket, We can see all kinds of beautifully packaged chocolates. So how are they made?

To make chocolate, you 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 them,

the ones that are relatively pure and of good quality include "Kama", "Lindt", etc. They are usually packed in 2 kilograms. Chocolate

There are generally three colors of raw materials, namely black, brown and white.

Black chocolate has lower sugar content and a bitter taste; brown chocolate is milk chocolate, which tastes very good and is very popular among

people; white chocolate is made of cocoa butter. Mixed with milk and sugar, it is not strictly chocolate.

Because no cocoa powder is added, but by adding oily pigments, chocolates of various colors can be prepared. .

2. How to make chocolate

1? How to melt chocolate

To make large pieces of pure chocolate raw materials into small pieces of chocolate with fillings, The chocolate needs to be melted first. When melting chocolate, you can either use a microwave oven, use a lower temperature and take out the chocolate and stir it occasionally to lower its temperature, or you can put the chocolate in a container. , cover with plastic wrap, then put the container into a hot water pot and melt the chocolate using the "double boil" method. You can also use a special chocolate melting machine. The temperature of melting chocolate generally does not exceed 32°C. If the temperature is too high, chocolate will spit out milk. Some people like to chop the chocolate very finely when melting it, but this is completely unnecessary. Chopping the chocolate into small pieces may cause particles to form when melted, so just cut the chocolate into small pieces. However, be careful not to get water when melting

the chocolate.

2? The temperature of making chocolate

The temperature must be controlled when making chocolate. Among them, the raw materials of "Kama", "Lindt" and other brands have higher temperature requirements

If the temperature is not properly controlled, the finished product will lack luster, be prone to milk spitting, turn white, and be difficult to Phenomena such as mold removal

. After "Kama" and "Lindt" are melted and cooled to the point where you can feel the coolness on your lips, they can be used in

making. If you are pressed for time, pour the melted chocolate onto a clean marble or paper and stir with a spatula until

cools. "Kama" and "Lindt" are suitable for making chocolates and decorations of various flavors.

Compared with "Kama" and "Lindt", chocolate raw materials such as "Eagle Brand" and "Jing Brand" do not have high temperature requirements and need to be cooled after melting

It can be used for making when it is warm, and it is easy to demould and mold firmly, but the taste of the finished product is slightly worse

"Eagle Brand" and "Jing Brand" are generally only suitable for making decorations.

3? Preparation of chocolate filling

Basic recipe for chocolate filling: 1000g of chocolate, 500g of whipping cream

Preparation: Boil the whipping cream. Remove from the heat, pour the chopped chocolate into the whipped cream, the chocolate will melt quickly, stir it evenly, cool it and put it in the refrigerator, wait until it solidifies, then take it out and serve. Roll the chocolate filling into small balls and put a layer of pure chocolate on the outside that has been melted and cooled to the appropriate temperature to make chocolate candy.

4? Use molds to make chocolate

In addition to hand-making, chocolate can also be made with molds. The chocolate molds are made one plate at a time, and each plate can make more than 20 pieces of chocolate at a time.

Chocolates made with molds come in various shapes, including round, square, heart-shaped, flower-shaped, and various animal shapes.

When using a mold to make chocolate, you must first wipe the mold clean, then pour the melted chocolate that has been cooled to the appropriate temperature into the mold

and then pour out the excess chocolate? And scrape the chocolate around the mold, so that the inner wall of the mold is evenly coated with a layer of chocolate to form an empty chocolate shell, but the bottom is not sealed. Wait until the chocolate in the mold has just solidified, then quickly pour the chocolate filling that has just cooled but not yet solidified into the empty chocolate shell in the mold, and then put the mold in 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 in the refrigerator. Wait until the chocolate is unmolded, and the chocolate and mold are separated. When there is air in the space, you can pour out the chocolate

. Whether you make chocolate by hand or in a mold, you can add something else to the chocolate filling

If you add nuts to the filling, you can make brownies; if you add rum, you can make rum chocolate.

In addition, you can also add caramel to the filling to make caramel chocolate; add chestnut antler to make chestnut antler chocolate, etc.

5? Production of three-dimensional hollow chocolate

At Easter, people usually make chocolate eggs and bunny rabbits; at Christmas, they also make crafts

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Crystal Santa Claus, Christmas bells, boots and carriages and more. These finished chocolate products are three-dimensional and hollow. So

How to use molds to make three-dimensional and hollow chocolates?

Let’s take a look at this chocolate mold first. The mold used to make this kind of chocolate is usually about the size of a palm and consists of two separate halves.

It comes in various shapes. When used, the two halves are brought together and fixed with iron clips to form a mold. A complete mold.

When making, clean the mold first, put the two halves of the mold together, fix it with iron clamps, and then pour the melted chocolate that has been cooled to the appropriate temperature

Fill the mold, then turn the mold over and pour out the chocolate in the mold, leaving only a thin layer of chocolate on the inner wall of the mold. At this time, use a spatula to gently tap the mold from the outside. On the one hand, the chocolate layer on the inner wall of the mold can be made as thin as possible. On the other hand, it can also avoid bubbles in the finished product. Then place the mold on the grid

with a container underneath, allowing the excess chocolate in the mold to flow into the container. When the chocolate in the mold is almost dry,

Use a knife to smooth out the hanging chocolate that overflows from the lower end of the mold. Under the premise of ensuring that the finished product is not broken, it is better to make this kind of three-dimensional hollow chocolate thinner, but of course it cannot be too thin. Therefore, if the chocolate layer on the inner wall of the mold is hung too thin,

it needs to be hung again to prevent the finished product from breaking. Once everything is done, place the mold in the refrigerator to chill. When the chocolate

just comes out of the mold, take it out, remove the clamps and mold, and it will become a three-dimensional hollow chocolate.

By the way, chocolate can also be used to make various decorations for decorating cakes and desserts, such as chocolate chips,

Chocolate nets, chocolate leaves, chocolate ribbons, Chocolate cigarettes etc.

Chocolate making is a profound art, and it is difficult for us to explain it clearly in a few words. The production of chocolate is developing rapidly. Although the equipment used now has become more and more advanced, hand-made chocolate is still the most expensive. Nowadays, the taste of chocolate

has also undergone great changes, because traditional flavors of chocolate are outdated, and new flavors such as tea,

spice, fruit, etc. Chocolate is becoming a popular trend.

But no matter how it develops and changes, chocolate has always been loved by people for its delicate and charming characteristics. Therefore, it will definitely be helpful for our dessert chefs to have some common sense about making chocolate in their future work.

[b]Refined chocolate production[/b]

The manufacturing process is very complicated. Cocoa beans need to be selected, dried, ground, heated, stirred, matured, cooled, and

molded to form a perfectly dark chocolate. About 1 kilogram of cocoa beans can only extract less than 500 grams of chocolate essence

and the production process requires at least 20 steps. The production of some high-quality chocolate only requires stirring the cocoa liquor

It can take 120 hours. The whole process can be said to be time-consuming and labor-intensive. At the same time, the entire production process must be carried out in a tight temperature control system (that is, a room equipped with air conditioning equipment). If you are not careful, the entire pot of chocolate will be ruined.

1. Choose chocolate bars that can be bought in general supermarkets, so you don’t have to worry about the complicated process of tempering and cooling.

The fun part about DIY chocolate is that you can add mixed ingredients according to your preference. Chopped almonds, nut paste (Praline paste) and strawberries, and demonstrated how to make Rocher and how to put strawberries into suits.

2. When dissolving chocolate, it must be scalded with water and cannot be boiled directly. When handling chocolate, be very careful and keep the chocolate

completely away from water.

3. Mix the chocolate and nut butter into a paste, then add almond nuts.

4. Use a fork to stir up part of the mixture, place it in the palm of your hand and roll it into a ball. Put the chocolate that has been rolled into a ball into the refrigerator, and then take it out after it solidifies. Dip it in dark chocolate syrup, and put it in the refrigerator until it solidifies.

5. Friends with good hands can also use fruits to make new chocolate shapes. The outer layer of the selected fruit must be completely free of moisture

.

6. Creating the look of a strawberry suit is very simple. Dip the strawberries in a layer of white chocolate syrup, put it in the refrigerator to solidify, then dip it in the dark chocolate syrup, put it in the refrigerator, and after the chocolate has solidified, use a roller filled with chocolate syrup to work on the strawberries. Serve.

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I have two recipes. I have never made the first recipe. I have never made the second recipe. I made it once and it tasted okay. I think the cocoa powder I bought was not very authentic and affected the taste. You should buy better ones when you buy them

You can bake some nuts such as hazelnuts, almonds, and pumpkin seeds

Use a microwave oven and a "microwave-resistant plastic box" to make chocolate

Cut the chocolate into crispy crumbs - the more crumbly the better

Put the chocolate into a "microwave-resistant plastic box" Box"

Use medium heat. Microwave for 2 minutes first. Take out and stir the chocolate.

PS: Because the chocolate in the middle is not easy to melt, stir to blend.

Microwave for about 1 and a half to 2 minutes. Adjust the microwave time according to the situation.

Pour the melted chocolate directly into the mold, or fill it with triangular paper into the mold, then tap the mold lightly. A few times to knock out the bubbles

Put the roasted nuts in. Use a hard scraper or a spatula to smooth the chocolate.

If you use a soft spatula, Style chocolate mold ~ use triangular paper to fill in the chocolate ~ just add the right amount of sweet chocolate without smoothing it out with a spatula

Second recipe

Ingredients: cocoa powder, cocoa butter, fruit Kernels, sugar, milk

Tools: microwave oven, large bowl, mold

Cocoa powder, cocoa butter, (it is better to buy lumps, of course, if you buy powdered ones, OK. But if you buy powdered cocoa, you have to buy butter). If you buy cocoa butter as a fat substitute, you won’t gain weight if you eat too much.

Nuts: Buy pure nuts, peanuts, hazelnuts, almonds, sugar, milk

Method: 1. Peel the nuts, lay them flat on the bottom of the microwave oven, and set the fire to 3 ~5 minutes (700W microwave oven) to bake.

2. Find a steamer, put water in it, and heat it. Then place the large bowl on the steam grid. Place cocoa powder, cocoa butter, and sugar in a bowl and stir constantly. Until the content in the bowl becomes paste (relatively thick, it will drip on the spoon, but not very quickly. It is a bit like pouring tomato sauce)

3. Pour the nuts into the paste , add a small amount of milk and stir until it becomes thick again and cool naturally.

Put the paste into the refrigerator compartment and take it out after 5 to 10 minutes.

4. Heat again until melted (remember to stir). You can also add a little of your favorite spices or sweeteners at this time.

Pour into the mold and let cool naturally.

Note: If you can’t buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put in the oven

I only put hazelnut-flavored nuts in this recipe. Changdi, please give it a try. If you can buy the ingredients, I suggest you make the second one because I made the second one. If you want something simpler, just make the first one. After all, it is easier to buy ready-made chocolate than cocoa powder and cocoa butter.