Also less than with the oven can do, I tell you two ways. Heh A raw material for making chocolate In the supermarket, we can see a variety of beautifully packaged chocolate. So how are they made? The first thing to do is to find out the brand and nature of the raw materials. At present, there are many common brands of chocolate raw materials in China, among which the more pure and better-quality ones are "Karma" and "Lindt", which are usually packaged in 2 kg packages. Chocolate is generally available in three colors: black, brown and white. Black chocolate contains less sugar, taste more bitter; brown chocolate is milk chocolate, taste very good, popular; white chocolate is made with cocoa butter mixed with milk and sugar, and is not strictly cochineal, because there is no cocoa powder, but with it to add oily pigment, you can make a variety of colors of chocolate. How to make chocolate 1 How to melt chocolate In order to turn large pieces of pure chocolate into small pieces of chocolate with a filling, you need to melt the chocolate first. To melt chocolate, you can either use a microwave oven at a lower temperature and stir the chocolate from time to time to reduce the temperature, put the chocolate in a container covered with plastic wrap and place the container in a pan of hot water to melt the chocolate using the "double boiler" method, or you can use a special chocolate melting machine. The temperature at which the chocolate is melted should not exceed 32°C. If the temperature is too high, the chocolate will spit. Some people like to chop the chocolate very finely when melting it, but this is not necessary. This is not necessary at all. Chocolate that is chopped very finely tends to become grainy when melted, so it is sufficient to cut it into small pieces. However, it is important not to get any water on the chocolate when melting it. 2 Temperature of the chocolate It is important to control the temperature of the chocolate. The raw materials of brands such as "Karma" and "Lindt" have high temperature requirements. If the temperature is not controlled properly, the finished product may lack luster, spit easily, turn white and be difficult to remove from the mould. "Once Karma and Lindt have melted, allow them to cool to the point where you can feel them on your lips. If time is of the essence, pour the melted chocolate onto a clean marble or paper and stir repeatedly with a spatula until it cools. "Karma and Lindt are suitable for a wide range of flavors and decorations. In contrast to Karma and Lindt, Eagle and Crystal chocolate ingredients do not require high temperatures. The temperature requirements for chocolate ingredients such as "Eagle" and "Crystal" are not very high, and they can be used for production when they are melted and cooled down to lukewarm, and they are easy to take off the molds and molded into tough shapes, but the finished products have a slightly poorer texture. "Eagle and Crystal are generally only suitable for decorations. 3 Chocolate filling production Chocolate filling of the basic recipe: chocolate 1000 grams of light cream 500 grams production: the light cream boil, remove from the heat, the chopped chocolate into the light cream, the chocolate will soon melt, and then stir it evenly, cooled into the refrigerator, until it solidifies, then take it out that is ready. The chocolate filling is rolled into small balls and covered with a layer of pure chocolate that has been melted and cooled to the right temperature to make chocolate candies. 4 Making Chocolate in Molds In addition to making chocolate by hand, chocolate can also be made in molds. Chocolate molds are made in sheets, and one sheet can produce more than 20 pieces of chocolate at a time. Chocolates made in molds come in a variety of shapes, including round, square, heart, flower, and animal shapes. To make chocolate in a mold, the mold is wiped clean, the melted chocolate is cooled to the proper temperature and poured into the mold, then the excess chocolate is poured out and scraped around the mold so that the inside of the mold is evenly coated with a layer of chocolate, forming an empty but unsealed chocolate shell. As soon as the chocolate in the mold has set, quickly pour the cooled but not yet solidified filling into the mold and place the mold in the refrigerator. When the filling is solid, remove the mold, seal the bottom of the cavity with some chocolate and place the mold in the refrigerator until the chocolate is released from the mold. When the chocolate separates from the mold and there is air between the two, the chocolate can be poured out. Whether you make the chocolate by hand or in a mold, you can always add something else to the filling. If you add nuts to the filling, you can make praline chocolate; if you add rum, you can make rum chocolate. In addition, you can also add caramel to the filling to make caramel chocolate, add chestnut paste to make chestnut paste chocolate and so on. 5 The production of three-dimensional hollow chocolate At Easter, people usually make chocolate eggs and bunny rabbits; at Christmas, they make chocolate Santa Claus, Christmas bells, boots and carriages, etc. These finished products are three-dimensional. These chocolate products are all three-dimensional, hollow. So, how to use molds to make three-dimensional and hollow chocolate? Let's take a look at these chocolate molds. The molds used to make these chocolates are usually the size of the palm of your hand and consist of two separate halves in a variety of shapes, which are brought together and held in place with iron clips to form a complete mold. To make a mold, wipe the mold clean, put the two halves together and secure them with iron clamps, then pour the melted and cooled chocolate into the mold to fill it to the top, then turn the mold over and pour the chocolate out of the mold so that only the inside of the mold is coated with a thin layer of chocolate. At this point, use a spatula to gently tap the molds from the outside, in order to keep the layer as thin as possible on the inside of the molds and to avoid air bubbles in the finished product. Then place the molds on a wire rack with a container underneath to allow the excess chocolate from the molds to flow into the container. When the chocolate in the mold is almost dry, use a knife to scrape the overflow from the bottom of the mold. To ensure that the finished product does not break, it is better to make the chocolate thinner, but not too thin. Therefore, if the layer of chocolate on the inside of the mold is too thin, it will be necessary to hang it again to avoid breaking the finished product. When everything is ready, place the molds in the refrigerator. When the chocolates have just come out of the mold, take them out, remove the clips and the mold, and they are ready to be formed into hollow chocolates. By the way, chocolate can be used to make all kinds of decorations for cakes and desserts, such as chocolate chips, chocolate nets, chocolate leaves, chocolate ribbons, chocolate cigarettes and so on. Chocolate making is a profound art that is difficult to describe in a few words. Chocolate production has evolved rapidly, and although the equipment used is now more sophisticated, it is still the handmade chocolate that is the most expensive. Chocolate flavors have also changed, as traditional flavors have become obsolete and new flavors, such as tea, spices, and fruits, are becoming popular. However, no matter how much it has evolved and changed, chocolate has always been loved for its delicacy and charm. Therefore, it is definitely helpful for dessert chefs to have some general knowledge of chocolate making for their future work. [b]Fine Chocolate Production[/b] The manufacturing process is very complicated. The cocoa beans are selected, dried, ground, heated, stirred, matured, cooled and molded to form a perfect dark chocolate. About 1 kilogram of cocoa beans can only yield less than 500 grams of chocolate extract, and the process takes at least 20 steps, with some high-quality chocolates taking up to 120 hours just to mix the cocoa paste, making the whole process time-consuming and laborious. At the same time, the whole process must be carried out in a tightly controlled temperature system (i.e. in a room equipped with air-conditioning), so that if you are not careful, the whole pot of chocolate will be spoiled. 1. Use chocolate bars that can be found in supermarkets, so that you don't have to worry about the complicated process of temperature control and cooling. the fun part of DIY chocolate is that you can add as much or as little as you like to the mix. For the DIY chocolate, the fun part is that you can add as many ingredients as you like to the mix. For this recipe, we chose ground almonds, praline paste and strawberries, and we are going to show you how to make a rocher and how to make the strawberries wear a suit. 2. When dissolving the chocolate, the water must be hot, not boiling. Handle the chocolate very carefully. Chocolette should not be exposed to water at all. 3. Mix the chocolate and Nutella into a paste and add the almond nuts. 4. Mix some of the chocolate with a fork and roll it into balls in the palm of your hand. Put the balls in the refrigerator to solidify, then take them out, dip them in dark chocolate paste and put them in the refrigerator to solidify. 5. For those who are handy, you can also use fruits to make new chocolate shapes. The outer layer of the fruit must be completely free of water. 6. It is very easy to create a strawberry suit. Dip the strawberries in a layer of white chocolate paste, put them in the refrigerator to solidify, then dip them in dark chocolate paste, put them in the refrigerator to solidify, and then use a rolled-up tube filled with chocolate paste to work on the strawberries. /dispbbs.asp?boardID=8&ID=421&page=1 I have two recipes The first one I haven't made and the second one I made once It tastes okay I think the cocoa powder I bought wasn't very authentic and it affected the taste When you buy it, buy the better ones Toast some nuts Hazelnuts, almonds, pumpkin seeds, whatever Use a microwave with the "Use the microwave oven and a microwaveable plastic box to make chocolate. Chop the chocolate into crumbs, the more crumbly the better. Put the chocolate in the microwaveable plastic box and microwave for 2 minutes on medium heat. Pour the melted chocolate directly into the mold or fill the mold with paper triangles, then gently tap the mold to knock out the air bubbles, and then add the roasted nuts into the mold. But if you buy powdered cocoa, you have to buy butter). Cocoa butter: buy fat substitute, you won't get fat if you eat too much of it. Nuts: buy pure nuts, peanuts, hazelnuts, almonds, sugar, milk Method: 1, the nuts peeled, flat in the microwave oven chassis, high heat 3 ~ 5 minutes (700W microwave oven) baked. 2: Get a steamer, put water and heat it up. Then place a large bowl on the steaming grid. Put the cocoa powder, cocoa butter and granulated sugar in the bowl and keep stirring. Until the contents of the bowl are a paste (thicker, in that the spoon will drip down, but not quickly. A bit like pouring tomato salsa) 3. Pour the nuts into the paste, add a small amount of milk and stir again until it's a sticky mount again and cool naturally. Place the paste in the fridge freezer and remove after 5-10 minutes. 4, heat again, until melted (remember to stir) At this point you can also put a little bit of your favorite spices or sweeteners. Pour into the mold and cool naturally.