Among many chocolates made by myself, I personally think the best one is PALAISD'OR, which means "golden temple" in French, and is named after its smooth appearance. The same formula, the left side of the picture below shows Jojo wrapped in a layer of cocoa powder, and the right side shows Jojo's authentic original taste as an inner filling and then wrapped in a layer of tempered chocolate.
The same things like matcha chocolate, black tea chocolate and orange wine chocolate can also be made in two different ways.
The following is an example of PALAISD'OR to illustrate the production process.
The raw materials are shown below, which is about the weight of 56 chocolate bars. Including:
130g whipped cream
20g invert sugar
1 vanilla pod
180g bitter-sweet chocolate
30 grams of butter
15ml cognac
Specific steps:
1. Put the whipped cream, invert sugar and vanilla pods in a small pot and heat them until they boil.
2. Turn off the fire, filter, pour in chocolate, add butter while it is hot, and stir with a spatula.
3. Pour it into a container and refrigerate it in the refrigerator until it is stirred into a uniform and delicate thick slurry.
4. After solidification, take it out of the refrigerator, spread a layer of chocolate and cut it. We use professional knives, but knives are also possible. In fact, at this point, the raw chocolate has been finished. The next 5 or 6 steps can be omitted.
Because this kind of chocolate has not been blended, it is easy to stick everywhere at room temperature, and its appearance is not good, so it is usually wrapped in a layer of cocoa powder and made into a square truffle shape.
6. If it is the orthodox practice of PALAISD'OR, it needs to be wrapped with a layer of blended chocolate and then lit with gold foil.
6. If it is the orthodox practice of PALAISD'OR, it needs to be wrapped with a layer of blended chocolate and then lit with gold foil.
Matcha chocolate is the same as black tea chocolate. If you cut it directly and wrap it with matcha powder, it is the perfect way (upper right). If you want to wrap a layer of blended chocolate in the back, it is the traditional practice of black tea chocolate (bottom right).
In short, the practice of perfect practice is simple. Because cream and butter are added, you don't need to adjust the temperature, just cut it in the refrigerator. But again, because there is no need to adjust the temperature, perfect must be put in the freezer, and the shelf life is very short. If it is to be translated into Chinese, I think it is more appropriate to translate it into "fresh chocolate".
In short, the practice of perfect practice is simple. Because cream and butter are added, you don't need to adjust the temperature, just cut it in the refrigerator. But again, because there is no need to adjust the temperature, perfect must be put in the freezer, and the shelf life is very short. If it is to be translated into Chinese, I think it is more appropriate to translate it into "fresh chocolate".
Of course, if it is wrapped in the shell of blended chocolate like Ganesh, the shelf life at room temperature can be extended, but it should be noted that blended chocolate should be kept at room temperature of about 20 degrees, not in the refrigerator.
I hope you can all eat really delicious chocolate snacks ~