Raw materials needed for wine heart chocolate: sugar 2.5kg, water 0.75 ~ 1kg, wine 0.5kg, fruit flavor 8 ~ 10mL, a little coloring.

Specific steps for wine heart chocolate: ① sugar and water **** into the pot, heat dissolved, filtered through a wicker sieve into the boiling sugar pot, boiled to 112 ℃ off the fire.

② Qu wine and flavorings added to the syrup, such as the need for color, can be adjusted at the same time into the pigment, and then the syrup stored in the long-tip kettle, one hand on the kettle, one hand to hold the kettle nozzle, to the powder mold concave nest injection of sugar syrup.

3 filling syrup should be flat with the powder mold, injection, syrup surface with a wicker sieve cover starch layer, and then sent to the drying room baking 6 to 7 hours.

④After the hot baking, we can use the thin wooden board (the size is slightly larger than the powder board) to cover the powder mold plate, and turn the mold plate over to make the powder mold plate on the wooden board. ⑤ Each powder board should be turned over one by one and continue to bake overnight, the purpose of turning over the board is to make the sugar shell crystals uniform in thickness. ⑥The next day, the powder plate will be turned back to the front, remove the wooden board, one by one scoop out the wine heart chocolate grains, and use soft brush to remove the attached starch.

Practice No.2

1. Modeling: Prepare flour and talcum powder in the ratio of 10:3, mix and bake to remove moisture (use part of it, and put the rest on a wooden plate to flatten it), and then use a mold to print out a hemispherical or bottle-shaped model with even spacing and consistent depth.

2. boiled sugar: according to the hard sugar molten sugar, boiled sugar procedures, to be the right concentration of syrup, the pot away from the head and then add alcohol and wine, and immediately fill the mold molding.

3. irrigation mold insulation: when the alcohol and wine to join the syrup, because the syrup temperature is high while hot with a squeeze in the nozzle mold, the syrup flow must be slow and uniform, after filling the mold is covered with a layer of baked flour, talcum powder mix, about 1 cm thick, and then after filling the mold into the mold after the powder plate for a constant temperature of 35 ° C insulation chamber, stand for 12 hours, so that the crystallization.

4. dusting powder coating: after drying, in the mold plate gently dig out the sugar billets one by one, and dust the surface of the sugar billets adhering to the powder with a brush, and then coated with chocolate syrup, that is, the ingredients in the cocoa powder, cocoa butter, powdered sugar plus a little heat, molten into a paste, slightly cooled to a paste (close to the cooling but not yet solidified) to take a few grains of wine chocolate billet into the submerged immediately after the fish out, put on the waxed paper to dry.

5. Cool and pack.

Practice No.3

Materials needed for chocolate liquor: 5g of Cointreau, 60g of dark chocolate, 35g of whipped cream, 15g of butter, 300g of dark chocolate

Special steps for chocolate liquor:

1. First, make the liquor, chop the chocolate in Ingredient A into pieces, mix it with the whipped cream, and heat it over hot water until it is completely melted, then add the butter and stir until it melts. Stir in the butter until melted, then stir in the Cointreau after it has cooled down a bit

2. Place the ingredients in the freezer for 20 minutes

3. Chop the chocolate from Ingredient B, place it in a container of hot water, and stir it until it melts

4. Pour the melted chocolate into the molds, and shake the molds so that the chocolate liquid coats the molds on all sides, then pour out the chocolate liquid

5. At this point, the inside of the chocolate mold will be evenly coated with a layer of chocolate liquid, let it cool until the chocolate is solidified, then pour in the chocolate liquid again, shake it and pour it out, so that it thickens into two layers, and then let it solidify

6. After cooling and molding, divide the wine heart filling into small portions, put one in each mold, then pour it full of chocolate liquid, and then scrape off the excess chocolate with a spatula, so as to make it flat. Place in the refrigerator to chill and mold

7. When completely hardened and solidified, remove the molds and gently knock the molds on the work surface a few times, the molded wine heart chocolate will come off smoothly.

Operating Points

1. The time between the baking of the chocolate baking powder mold and the sugar production should not be too long, to prevent the powder disk to absorb moisture in the air, but also can not be used for hot powder mold, the temperature is difficult to make the sugar crystallization, but it will encourage the back sand.

2. boiled sugar is the key to making wine chocolate, should master the amount of water boiled sugar, boiled sugar, the final boiling temperature of the sugar syrup is the optimal concentration, if the final boiling humidity is too high, the resulting billet of sugar completely into hard sugar, no wine syrup precipitation; if the final boiling temperature is too low, because the syrup is too tender, can not be formed into sugar cubes. Boiling temperature should be determined depending on the season, climate, process equipment, the specific circumstances.

3. The syrup flow should be slow and even when filling the mold, do not wash out the shape of the model. The mold should be filled while hot, to prevent the temperature of the syrup to reduce the sand caused by the return. Insulation, its humidity can not be high and low, otherwise it is difficult to crystallize, insulation process should let the syrup cool naturally, otherwise the production of coarse crystallization, easy to break.

4. Coated chocolate syrup recipe should be accurate, which contains cocoa butter should be slightly higher, and the temperature should be controlled within the range of 30 to 33 ℃, the syrup temperature is too high or submerged for too long, often lead to the softening of the billet of sugar, billet of sugar and syrup temperature should be close to the temperature of the billet of sugar is slightly lower than the syrup humidity is good.

5. Coating and drying the sugar must be quickly cooled, its temperature control in 7 ~ 15 ℃, summer is best to send into the cold storage or refrigerated boxes to cool, cooled and finalized can be packaged and boxed.