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Basic knowledge of chocolate temperature regulation
The methods of chocolate temperature regulation can be roughly divided into four kinds: seed method, microwave oven method, marble temperature regulation method and water cooling method; No matter which way you choose, the three factors that affect the temperature regulation of chocolate are the same: temperature, time and stirring action.

Among the four temperature adjustment methods, marble temperature adjustment method is the most commonly used, and it is also the most commonly used temperature adjustment method in many hotels, including the international professional chocolate competition.

Now let's take milk chocolate as an example to see the concrete operation steps of marble temperature regulation method.

Step 1- heating

To melt chocolate, it is usually heated from water to 40℃ (it can also be heated in a microwave oven for a few times to prevent chocolate from coking). During the melting process, you need to stir constantly, so be sure not to let water vapor enter the chocolate.

Step 2- Cooling

Take out two-thirds of the melted chocolate, pour it on the marble table, scrape it repeatedly and quickly with a shovel, and cool it until the chocolate thickens and sticks to the shovel and cannot flow down.

At this time, the temperature is about 25℃, and the chocolate has formed fine oil crystals. At this time, it is necessary to scrape the chocolate on the marble table back to the remaining 1/3 chocolate immediately to prevent the temperature from dropping further and producing bad crystals (if the temperature is too low, the temperature must be readjusted from the first step).

Step 3-Heating

Scrape all the chocolate on the marble table back to the remaining 1/3 chocolate, so that it can be fully mixed with the uncooled chocolate. At this time, the temperature is about 30℃ (that is, the working temperature, which can be used for mold filling, back sealing, making decorative parts, etc. ).

If the temperature of chocolate is below 30℃, it is too sticky for the next operation. At this time, it can be slightly heated to 30℃ without water (this step must be cautious. If the temperature is too high, the oil crystals will melt again, and then the temperature must be adjusted again from the first step).

If all the operations are completed correctly according to the above steps, you can continue the subsequent injection molding, impregnation, setting and other operations with the blended chocolate.

However, it should be noted that it is best to use insulation equipment to control the temperature (such as chocolate insulation pot). Once the temperature is too low and the chocolate solidifies, all the steps should be repeated.