1. Chop up the chocolate and put it in a small bowl, then put the bowl in a large pot and heat it with water (the water should be the same as the chocolate in the bowl), melt it into chocolate sauce, and add cheese and stir.
2. Spread a layer of chocolate sauce on the mold with a spoon, put it in the refrigerator, and take it out after solidification. Do this several times.
3. Break Oreos and put them into a mold coated with chocolate sauce in advance. Not too much.
4. Pour in chocolate sauce and fill the whole mold. Put it in the refrigerator and take it out when it hardens.
Raw materials for making chocolate
In the supermarket, we can see all kinds of beautifully packaged chocolates. So how are they all made?
To make chocolate, we must first understand the brand and nature of raw materials. At present, there are many common brands of chocolate raw materials in China, among which "Kama" and "Swiss Lotus" are relatively pure and of good quality, usually packed in 2 kilograms.
Chocolate raw materials generally have three colors, namely black, brown and white.
Dark chocolate has low sugar content and bitter taste;
Brown chocolate is milk chocolate, which tastes very good and is very popular with people.
White chocolate is made of cocoa butter mixed with milk and sugar, not chocolate in the strict sense? Because cocoa powder is not added, chocolate of various colors can be made by adding oily pigment.
How to make chocolate
1 How to melt chocolate
To make large pieces of pure chocolate into small pieces with stuffing, you must melt the chocolate first.
Can I use the microwave when melting chocolate? Take out the chocolate at low temperature and stir it from time to time to reduce its temperature. You can also put chocolate in a container, cover it with plastic wrap, then put the container in a hot water pot and melt it by "double boiling". You can also use a special chocolate melting machine.
The temperature of melting chocolate generally does not exceed 32℃. If the temperature is high, chocolate will vomit milk. Some people like to cut chocolate into small pieces when melting it, but this is completely unnecessary. Cutting chocolate into small pieces is easy to produce particles when it melts, so just cut chocolate into small pieces. But be careful not to get wet when melting chocolate.
2? The temperature at which chocolate is made
Be sure to control the temperature when making chocolate. Among them, "Kama", "Swiss Lotus" and other brands of raw materials have higher requirements on temperature. If the temperature is not well controlled, the finished product will lack luster and vomit easily? Whitening, not easy to demould and so on. "Kama" and "Swiss Lotus" are melted and cooled to the point where they can feel cold with their lips, so they can be used to make them. If time is short, you can pour the melted chocolate on clean marble or paper and stir it repeatedly with a spatula until it cools. Kama and Swiss Lotus are suitable for making all kinds of chocolates and decorations. Compared with Kama and Swiss Lotus, raw materials of chocolate such as Eagle brand and Crystal brand do not need high temperature. They can be used for making when they are melted and cooled to warm, and are easy to demould and tough to form, but the finished product tastes a little worse. "Eagle brand" and "Crystal brand" are generally only suitable for decorations.
3? Basic formula for making chocolate fillings;
Chocolate 1000g whipped cream 500g production: boil whipped cream, turn off the fire, pour chopped chocolate into whipped cream, the chocolate will melt quickly, then stir well, cool, put in the refrigerator and take it out after solidification. Chocolate candy is made by rubbing chocolate stuffing into small balls and hanging a layer of pure chocolate that melts and cools to a proper temperature.
4? Making chocolate with a mold In addition to making it by hand, chocolate can also be made with a mold. Chocolate molds are all board by board, and one board can make more than 20 chocolates at a time. Chocolate made by molds has various shapes, such as round, square, heart-shaped, flower-shaped and various animal shapes. When making chocolate with a mold, first clean the mold, then pour the melted chocolate cooled to a proper temperature into the mold, and then pour out the excess chocolate? Scrape chocolate around the mold to make the inner wall of the mold evenly covered with a layer of chocolate to form a chocolate shell? But not the back cover. As soon as the chocolate in the mold is solidified, the chocolate stuffing that has just been cooled but not solidified is quickly injected into the chocolate empty shell in the mold, and then the mold is put into the refrigerator for refrigeration. After 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 until the chocolate is demoulded? The chocolate is separated from the mold, and when there is air between them, the chocolate can be poured out. Whether you make chocolate by hand or with a mold, you can add other things to the chocolate stuffing. If nuts are added to the stuffing, they can be made into nut chocolate; Rum chocolate can be made by adding rum. In addition, caramel can also be added to the stuffing to make caramel chocolate; Add strawberry jam to make strawberry chocolate and so on.