Ingredients: Cooking choc (white choc or dark choc), any small mold that comes up with the effect, a flake blender, a big bowl, and a chipper.

Practice:

1, first put the chocolate chips into the bowl, so it is easy and convenient to melt, and the chocolate chips can be chopped according to individual needs.

2. Heat and melt. There are two ways to achieve the melting effect in this step. One is the water-proof heating method, which puts hot water of about 60 degrees (note that the hot water at this temperature is not boiled yet, and the water temperature should not be too hot) into a bowl, and then puts the bowls with chocolate in the bowl, and then starts to fully stir until the chocolate is completely melted and packed into a sticky paste; Secondly, melt it in a microwave oven, which will save time. Put the bowl filled with chocolate in the microwave oven at a high temperature of 10 second according to the weight, take it out and fully stir it, then reheat it for 10 second and then stir it, and so on. 1 2 minutes is almost the same. (Note, don't do it all at once to save trouble.

3. Forming. Put it in the mold and make it as smooth as possible. If you don't have a touch device, you can use the flower squeezer for cake cream decoration to put the chocolate on a plastic smooth plate to cool it.

4, cooling. It is best to use the normal indoor temperature to cool it, and don't use the refrigerator, which will make it hard.

Method 3: Chocolate making

Raw materials: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, large bowl, mold.

Steps:

The first section preparation work

Cocoa powder: You can buy it at Carrefour or Metro Supermarket (don't go to other hypermarkets, there shouldn't be any). You can also try the food raw material store behind the first food company in Guizhou Road (there must be molds in this store). Brand should not be too particular, because in China, it is good to have it. If you must insist on the brand, the Italian CIO Cordelice brand should belong to the top, but it is too expensive (strongly recommended).

Cocoa butter: It should be available in the same way. It's better to buy a lump, of course, if you buy a powder one. But if you buy powdered cocoa, you have to buy butter (like vegetable butter). It's best to buy cocoa butter instead of fat. If you eat too much, you won't get fat. The white one is cocoa butter. If you can't buy it, just use white chocolate!

Nuts: Don't buy that kind of roasted seeds and nuts in the south goods store. Buy pure nuts as much as possible. Don't eat the taste of creamy melon seeds then. Peanuts should be the best to buy, of course, hazelnuts, almonds and the like are not difficult to buy now. See the friendly tips 1 for how much to buy.

Pine kernel: sugar: I don't need to talk about these two, do I If you really don't know, please refer to Friendly Tip 2.

Milk: There are so many in the supermarket that it is recommended to use bright extra-thick fresh milk (3.5).

Microwave oven? Bowl? Do you have all these at home? If not, please refer to Friendly Tip 2.

Mould: There are absolutely all kinds of moulds in the food raw material store mentioned above. If you are not happy to buy them, use the ice cube at home!

Specific steps:

Peel the nuts, spread them flat on the microwave oven chassis, and bake them for 3~5 minutes (700W microwave oven).

Find a steamer, drain water and heat it. Then put the big bowl on the steamer.

Put cocoa powder, cocoa butter and sugar in a bowl and keep stirring. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not quickly. Kind of like pouring tomato sauce)

Pour the nuts into the paste, add a little milk and stir until they are sticky again, and then cool naturally.

Put the paste into the freezer, and take it out after 5~ 10 minutes.

Heat it again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like.

Pouring into a mold, and naturally cooling.

3. If you can't buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put into the furnace.

Method 4: A Complete Collection of Making Methods of Sandwich Chocolate

1, bake some nuts, and bake some according to your own needs: nuts such as hazelnuts, macadamia nuts, almonds and pumpkin seeds.

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

3. Cut the chocolate into chips, the more broken the better, and put the chocolate into a microwave-resistant plastic box.

4, the use of medium heat, microwave for 2 minutes, take out and stir the chocolate.

PS: Because the chocolate in the middle is not easy to dissolve ~ Stir and mix.

5, microwave again for about, 1 minute for half a minute-2 minutes, and adjust the microwave time as appropriate.

6. Pour the dissolved chocolate directly into the mold (or fill it with triangular paper), and then tap the mold a few times to knock out the bubbles.

7. Add the roasted nuts. At this time, use a hard scraper or spatula to smooth the chocolate.

8. If you use a soft chocolate mold, use triangular paper to fill the chocolate, and add a proper amount of chocolate without troweling.

Method 5: Three methods of making chocolate for Valentine's Day

The first kind: sweet talk: where it is, there is laughter.

Production materials: maltose, chocolate, broken nuts.

How to make it: make all kinds of small animals with maltose at will, then heat and melt the chocolate into a paste. When eating, dip the prepared small animals with some hot chocolate paste and broken nuts, which is full of fun and sweetness.

Note: the chocolate should be stirred constantly when it is heated to keep the consistency of the sauce moderate.

The second kind: declaration of love: I like being watched by you and feeling your tenderness, even if it is just a second, it can last forever.

Production materials: whipped cream, milk chocolate, cake slices.

How to make it: Spread a layer of whipped cream on the cake slices, then overlap several coated cake slices, cut the milk chocolate into small slices and sprinkle them on the cream cake at will. This makes the smooth cream full of the sweet aftertaste of milk chocolate, which is intoxicating.

Note: when applying fresh cream, you should not overdo it because you like it. Too much cream will cause a sweet and greasy feeling, and it will also cover up the fragrant taste of milk chocolate. Milk chocolate must be thin and small, which will make it too thick and affect the silky taste.

Health consultant said: chocolate can reduce platelet activity. Platelet activation can lead to thrombotic vascular diseases. At present, many experiments in vivo and in vitro have found that polyphenols and cocoa butter in cocoa/chocolate can reduce platelet activity and promote platelet aggregation, thus protecting human cardiovascular health.

Nutritionists say: chocolate is an antioxidant. A large number of studies show that polyphenols in cocoa/chocolate have obvious antioxidant effect, which can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C, and also promote vasodilation, inhibit inflammatory reaction and blood clot formation, thus playing a role in preventing cardiovascular diseases. Antioxidant activity is also considered as the basis of immune regulation and cancer prevention.

The third kind:

Making materials: baked cake, dark chocolate, cocoa powder.

How to make it: Heat and melt the dark chocolate, then wrap it outside the baked cake, and then thickly sprinkle it on the surface with cocoa powder, so that not only the soft texture on the dessert surface is very attractive, but also the dark chocolate with cocoa powder will add a touch of sweetness.

Note: when dark chocolate is heated, you can add a little water, not too much water; The temperature is moderate and stable. If the fire is too large, the chocolate will have a burnt taste, which will affect the taste.

Nutritionists say: chocolate is an immunomodulator. Polyphenols in cocoa pulp can regulate a variety of human immune cells. Many studies have shown that cocoa polyphenols have immunosuppressive effects.

The health consultant said: Chocolate has a neutral effect on cholesterol. Chocolate does not raise the blood cholesterol concentration because the saturated fatty acids contained in chocolate contain a lot of stearic acid and palmitic acid. Stearic acid has a neutral effect on cholesterol (neither increasing nor decreasing), while palmitic acid can slightly reduce cholesterol concentration, so saturated fatty acids in chocolate have no effect on blood cholesterol level. In addition, oleic acid and linolenic acid in monounsaturated fatty acids contained in chocolate also have antioxidant effects.

Method 6: Preparation of cocoa liquid block:

(1) Roasting: The next step of the fermented and dried cocoa beans is roasting. The main functions of roasting are: removing some water; Make the bean shell brittle and dry, which is convenient for removing the shell; It can turn dark brown cocoa beans into purplish red, make some oil permeate from cells and make bean meat bright; Roasting can change the composition of cocoa beans, gelatinize starch into soluble particles, and increase aromatic substances such as acids, alcohols and esters. Make the material plastic.

(2) With different roasting methods, the required temperature and time are different. The new roasting method is indirect hot air heat transfer and continuous roasting. The roasting temperature and time required by different product varieties are different. The following are the technological conditions of the hot air continuous roaster:

Variety temperature℃ time (minutes)

Cocoa powder125 ~130 25 ~ 30

Milk chocolate110 ~12515 ~ 20

Dark chocolate 85 ~10011~14

The higher the roasting temperature, the greater the loss rate of cocoa beans, which is a technical and economic index that needs attention in roasting.

(2) winnowing: although the shell of roasted cocoa beans has cracked, the meat and shell have not been separated yet, and they can be separated after a little rolling. Under the mechanical impact, the beans are broken into irregular pieces. The function of the winnowing screen is to separate the bean meat from the husk, so as to facilitate the processing of the bean meat in the next process.

(3) Grinding: Grinding, also known as primary grinding, is to grind cocoa flakes into paste. This process is very important in order to obtain cocoa mass composed of particles. It is required to grind to 50 ~114 micron. After primary grinding, the time of fine grinding in the next process can be shortened and better results can be obtained. After grinding into paste, brown cocoa liquid blocks can be obtained.

There are many types of primary grinding equipment: disc refiner, roller mill, gear mill, ball mill and colloid mill.

2. Fine grinding: Fine grinding is the process of adding a certain amount of cocoa butter, milk powder, seasonings, surfactants and spices to the cocoa liquid blocks made by primary grinding and the processed sugar powder.

Cocoa or powdered sugar that has only been ground for the first time has large particles, and it has a rough feeling after entering the mouth, so it must be refined to further reduce the particles. When the plasmid of the material is mostly less than 25 microns or between18 and 23 microns, the chocolate will have no graininess after entering the human mouth. This range is the requirement of fine grinding.

The material mainly changes physically in the process of fine grinding. With the fine grinding, the material is dispersed, and the finer the material is dispersed, the larger its surface area will be. The total surface contained in the total volume of a certain number of substances is called specific surface. The larger the specific surface, the more particles of chocolate, and the smaller and finer the particles.

When a certain temperature is kept in the fine grinding, the finer the fine grinding, the thicker the material, the higher the viscosity and the lower the fluidity.

The refining equipment includes three-roll refiner, five-roll refiner and drum refiner. In the process of fine grinding, we should pay attention to controlling the following operating procedures: adjusting friction gap, adjusting material viscosity, controlling fine grinding temperature and controlling fine grinding degree. There are certain boundary requirements for the particle size of refined chocolate: too large or too many large particles, rough taste; However, if the particle size is too small or the proportion of small particles is too large, it is easy to adhere to our tongue and palate, and it is not easy to be taken away from the mouth by saliva, which makes people feel life.

3. Refining: Although the finely ground chocolate has fine particles, it is not delicate enough, and its fragrance is not elegant and mellow enough. Refining can further improve its quality. Especially high-grade chocolate needs to go through refining process.

Refining is carried out in a refiner. There are many types of refiners, and the rotary refiner is widely used at present. After repeated friction and collision in the refiner, the refining is further smoothed and refined, the moisture and volatile smell in the material are driven away, and the material is fully emulsified, thus improving the quality of chocolate.

The main conditions required for refining are temperature and time, and the requirements for the angular temperature of plasmid vary with the variety of chocolate candy. Dark chocolate is 55 ~ 85℃; Milk chocolate is 45 ~ 60℃. Fine grinding takes a long time, generally 24 ~ 72 hours.

Refining has the following functions: the quality of chocolate is more delicate and lubricated; The material becomes thinner, the fluidity is enhanced, and the color, fragrance and taste are improved.

Phospholipids to be added in refining are extracted from oils such as soybeans and sunflowers.

Phospholipid has the duality of lipophilic and hydrophilic. It has both lipophilic and hydrophilic groups, and its hydrophilic end can also be adsorbed by sugar, cocoa and milk solids. In this way, it plays a surface active role in chocolate materials, making the materials in a highly stable opaque state, so phospholipids also belong to emulsifiers.

Phospholipids can change the interfacial tension between plasmids, reduce the hydration of material micelles, thus hindering the formation of jelly, playing a diluting role and reducing the viscosity of materials.

When phospholipid is added to chocolate, the viscosity will not decrease. Therefore, the addition of chocolate in the production of chocolate candy is between 0.1-0.5%.

Adding phospholipids to chocolate candy can reduce a certain proportion of cocoa butter, which has certain economic significance.

Phospholipids also have the function of preventing oil oxidation and belong to antioxidants.

4. Temperature adjustment: The function of temperature adjustment is to control the phase transition of cocoa butter at different temperatures, so as to achieve the function of conditioning.

It is best to go through the temperature adjustment stage to change the liquid chocolate sauce into solid chocolate candy. Without temperature adjustment or poor temperature adjustment, the quality of products will be inferior.

From the requirements of production technology, the chocolate material that changes from liquid to solid requires that it has obvious shrinkage, so that it can easily fall off from the mold, which is a necessary requirement for continuous production line. Adjusting the temperature according to the requirements of technological conditions can make the chocolate material produce obvious shrinkage performance. Conducive to demoulding and continuous production.

Chocolate without temperature adjustment or with poor temperature adjustment, after cold setting, the texture of the product is rough, the color is gray, and the brittle fracture characteristics of chocolate are lacking. In the process of preservation, it is easy to become rough and similar to the texture of nest body, and lose the commodity value. Therefore, temperature regulation is an important process in chocolate production.

Chocolate contains about 30% cocoa butter, which is a continuous phase in the dispersion system, and its state determines the physical characteristics of chocolate. The change of chocolate material in temperature regulation is essentially the change of the polymorphic characteristics of cocoa butter. The purpose of temperature regulation is to make the chocolate material produce the highest crystal form, so that the chocolate production process is smooth and the finished product quality is stable.

The refined chocolate is generally above 45℃, and its plasmid is in motion, so it is necessary to stir the materials in the storage tank for a certain period of time before adjusting the temperature.

The first stage of temperature adjustment: when the material is cooled from 45℃ to 29℃, cocoa butter produces crystal nucleus and gradually transforms into other crystal forms.

The second stage of temperature adjustment: the material continues to cool from 29℃ to 27℃, and some unstable crystal forms are transformed into stable crystal forms, the quantity increases and the viscosity increases.

The third stage of temperature adjustment: the material rises from 27℃ to 29 ~ 30℃, which aims to melt the unstable crystal below 29℃ and only keep the stable crystal form, which is the crystal form. At the same time, the viscosity of the material is reduced, which is suitable for the requirements of the molding process.

The temperature adjustment process is a meticulous process, and the adjustment and control of temperature must be very strict and accurate. At present, there is no ideal temperature regulator, and the film continuous temperature regulator is suitable for mass production.

After adjusting the temperature, chocolate can be used to produce chocolate candy. According to the molding process, chocolate candy can be divided into casting molding and coating molding.

5. Casting molding: The temperature and viscosity of chocolate used for casting should be strictly controlled. The feed temperature is required to be about 30℃, and too high a temperature will destroy the crystal form of cocoa butter which has formed a stable crystal form. The finished product is loose in texture, lacking in shrinkage characteristics, difficult to demould, and prone to mottling or darkening during storage. When the temperature is too low, the material is sticky, so it is difficult to distribute quantitatively when pouring the mold, and it is difficult to eliminate bubbles in the material, and the product is prone to honeycomb. Therefore, in the molding process, the material should always maintain an accurate temperature and be kept within the minimum temperature difference range.

Viscosity is another important factor for material requirements, and the viscosity of material also affects its fluidity and the accuracy of distribution. Therefore, the viscosity range of the material should be maintained during the casting process. After casting the mold, the model should be vibrated to make the quality structure solid and prevent bubbles or gaps. The amplitude of the earthquake should not exceed 5 mm, and the frequency is about 1000 times per minute.

There are two forms of heat in chocolate sauce: sensible heat and latent heat. Sensible heat refers to the heat released when the temperature of chocolate sauce is lowered; Latent heat refers to the heat released from the liquid state to the solid state, and the sum of the two kinds of heat is all the heat that needs to be removed in the molding process.

The requirements for the cooling process are as follows: after the mold is poured, it is placed in a cold storage room at 8 ~10℃ for about 5 minutes, and the material temperature drops to 21℃; After about 2 1 min, the material temperature drops 12℃, and the total cooling time is 25 ~ 30 minutes. The cooling speed depends on the cooling temperature, cold air mode and product shape.

The cooling speed from liquid to solid should not be too fast, and the cooling temperature is generally 8 ~10℃, which can be appropriately increased to12 ~14℃ in the later cooling period. The appropriate speed of cold air is 7 meters per second. When the chocolate bar shrinks and deforms, it comes to the end of cooling.

6. Coating forming process: coating to form a candy made of silk, called sandwich chocolate. Most of them are named after the sandwich, such as peanut chocolate and protein chocolate.

The coating forming process has the following requirements:

(1) Preparation and requirements for the heart: The nature, color and fragrance of the heart should be harmoniously combined with the chocolate coat. The specific requirements are that the taste is soft, easy to dissolve, not sticky to life, and it will not cause morphological changes, penetration and perforation, swelling and shrinkage, rancidity, insects and mildew. When coating clothes, the core and temperature are generally about 5℃ lower than the coat temperature.

(2) Making coats and requirements for coats: The cocoa butter in chocolate used for coating is higher than that used for casting. Chocolate sauce for coating should have proper viscosity and fluidity. Too thick materials are not only inconvenient to transport, but also unevenly distributed, and the coating thickness is uneven, so the consumption quota cannot be guaranteed. During the whole coating process, we should always strictly control the temperature regulation requirements of the sauce and keep it at 30 ~ 33℃.

(3) Control cooling speed: The cooling channel of the coating forming unit should be kept at 7 ~12℃, the speed of cold air should not exceed 7m/s, and the cooling time should be kept at15 ~ 20min. The temperature in the later cooling period can be slightly higher and it should be carried out under dry conditions.

7. Chocolate candy packaging: The main functions of packaging are: heat protection, moisture absorption and melting prevention, fragrance escape prevention, grease precipitation and rancidity prevention, mildew prevention, insect prevention and pollution prevention. The requirements for packaging are elegant and colorful, which can keep the color, fragrance, taste and shape of chocolate candy for a long time, especially the sanitary conditions.

General wax paper is difficult to meet the above requirements. Commonly used packaging materials are: aluminum foil, polyethylene, polypropylene, polystyrene and so on. There are also aluminum foil ~ polyethylene composites or other composites.

Colored chocolate candy Colored chocolate candy is coated with a layer of chocolate raw materials on the outside of the candy body, but the difference is that this kind of chocolate candy has various shapes, unique fragrance, elegant appearance and characteristics. There are 20 to 30 kinds of chocolate candy with different tastes and different shapes. It is very stylish when it is put into a high-grade gift box, and it is also a very popular high-grade product abroad at present.

Production method:

1, sugar core manufacturing. Chocolate of various colors must be made into candy hearts of various types and tastes, and then coated. The hearts can be divided into the following types:

(1) Hard core: It is based on various nuts of sugar, and some also put glucose. There are two kinds of decocting methods: one is that the sugar is dissolved in water, filtered and then boiled to a certain temperature, and some nuts such as peanuts are added into the pot and fried together, and the temperature of the hard candy is slightly higher; The other is that sugar and glucose are dissolved in water and filtered, and then boiled to a temperature close to that of hard candy. Nuts such as kernel meat are poured into a pot and mixed (peanuts, almonds, etc. are cooked), and a small amount of cream is added before taking out.

(2) Soft heart: Based on Fontaine (also known as Baimazi), Fontaine has two flavors, one with dairy products for making heart with various milk flavors, and the other without condensed milk for heart with various fruit flavors. Fontaine is made by dissolving sugar and glucose in water, filtering, decocting to about 120℃, and pouring it on a cooling table for stirring.

(3) Wine core: based on sugar, add various famous wines. Dissolve sugar in water, filter, boil to about 1 12℃, leave the fire for 3-5 minutes, add a proper amount of wine, pour the sugar water into the powder tray, then slightly screen a layer of starch on the surface of the sugar water, keep the temperature and crystallize, and coat the outer layer. There are also various semi-soft candy hearts made of raw materials such as sugar, condensed milk, nuts and raisins.

2. Chocolate coating method. Apply chocolate coat, and apply different specifications of chocolate according to different hearts. It is required that the coated chocolate black has bright light and good finish, and the chocolate temperature is controlled at about 28 ~ 30℃.