1. Chop the chocolate for later use.
2. Pour 1 small bowl of boiling water into the pot.
3. Turn on the small fire and continue to heat.
4. Add a proper amount of sugar (the taste of sugar water is until you feel a little greasy) and stir until it is completely melted. Turn off the heating.
5. Add chocolate chips about 1 times more than sugar water, and continue to stir until the chocolate and sugar water are completely blended; Pour it into the bowl,
6. According to the taste, add peanut butter, sesame paste or jam. And continue to stir and mix. If the chocolate is solidified, take a large bowl and add the right amount of boiling water. Put a bowl full of chocolate in water and heat it to melt, then stir it. Never heat it directly with fire, or it will burn off.
7. After mixing, take it to cold storage for curing.
Second, chocolate sandwiches.
1, prepare a chocolate mold, use a small bowl without a mold;
2. Apply a layer of vegetable oil (olive oil, peanut oil and salad oil) on the mold, and then freeze it for later use; Keep your favorite sandwiches, such as sauce, peanut butter, condensed milk, etc. Refrigerate for later use.
3. Chop up the chocolate for later use.
4. Prepare a 1 small bowl and a large bowl, put the chocolate chips into the small bowl and put them into the large bowl, and pour a proper amount of boiling water into the large bowl to heat the small bowl;
5. Stir the chocolate in a small bowl to accelerate its complete melting, and then pour it into a freezing mold;
6. Turn the mold evenly for several turns to ensure that there is a thick layer of chocolate on the mold wall, then pour out the excess chocolate and freeze the mold with a thin chocolate shell for a few minutes to make it hard; Put the remaining chocolate back into the big bowl and keep warm for later use;
7. Pour jam, sweet peanut butter, condensed milk and other sandwich substances slightly lower than the edge of chocolate into the hardened chocolate shell mold, and then take them out for freezing 10 minute.
8. Take out the chocolate thin-shell mold that has already filled the sandwich, carefully cover the chocolate left in the sixth step on the upper layer with a spoon, and freeze it for half an hour after it is completely covered-1hour.
Question 2: How to eat dark chocolate without bitterness? You can melt chocolate into liquid, add milk chocolate solution, and then turn it into chocolate after the drink is finished or poured into a mold and cooled in the refrigerator.
Question 3: Why does chocolate taste bitter? Cocoa beans taste bitter.
So chocolate with high cocoa content is bitter. Chocolate abroad is like this. This is also the original flavor of chocolate.
Many chocolates we eat are added with many additives. Not real chocolate. So naturally feel sweet, not bitter.
Question 4: How can chocolate become a dessert when it is too bitter? 10. Chocolate toffee
Baking materials:
300 ml of whipped cream, cocoa powder 10 g, 60 g of dark chocolate, 260 g of sugar, 90 g of maltose, and salt 1 g.
Other tools: food thermometer
Baking method:
1, all the materials are mixed, poured into a deep pot and heated over low heat.
2. Heat until all materials are melted and mixed, and continue heating.
3. When the temperature reaches 1 17 degrees, the sugar solution is already very thick, which takes about 30 minutes. Stay away from the fire.
4. Spread oil paper or oil cloth in the mold, and pour the cooked sugar solution into 5. Take out after solidification and cut into pieces.
6. Decoration: dissolve a little white chocolate in water, put it in a small paper bag and squeeze it on the candy bar until it is solidified.
Baking skills:
1, heating to 100℃, 1 10℃, 1 15℃ are all listed in the process, and no stirring is needed during heating.
2. When heating, the solution will quickly reach 100 degree, and then the temperature will rise slowly, which takes about 30 minutes.
3. Pour it into the container as soon as possible after cooling from the fire. Don't wait too long. As soon as the temperature drops, the sugar solution begins to solidify and is no longer smooth.
4. Prepare the mold in advance, spread oil paper or cloth, or oil the mold.
5. It's hot now, so it can be frozen in the refrigerator, and it can be at room temperature when it's cold. It is easier to cut into pieces after freeze hardening. Don't wait until it softens at room temperature before cutting.
6. The sugar should be boiled to 1 17 degrees. If it is not cooked well, sugar will be sticky, so a thermometer is still necessary.
7, pure sugar, as a snack, don't eat more.
2.chocolate brownies
Brownie ingredients:
60 grams of dark chocolate
Butter10g
40 grams of fine sugar
Milk 30ml+20ml
50 grams of high gluten flour
Two eggs
Cocoa powder 15g
5 grams of salt
Chocolate cream ingredients:
30 grams of sugar
Rum syrup composition:
40 grams of water
Rum10ml
Chocolate sauce ingredients:
30 grams of whipped cream.
Chocolate decorative ingredients:
50 grams of white chocolate
Composition selection:
1. Chocolate should avoid milk chocolate or cocoa butter chocolate, otherwise the finished product will be too sweet and affect the taste.
2. Choice of rum:
The rum I use is coconut-flavored, so that the finished product will have coconut flavor, and this one is lower than other rums to avoid the bitter taste of syrup. You can also use other fruit-flavored rum chocolate brownies. Step 1.
Cut butter and dark chocolate into small pieces, heat them in water and keep stirring, pour in milk and keep stirring until they are completely melted and become liquid chocolate brownies. Step two.
Add salt, fine sugar and beaten eggs to the melted chocolate liquid, and stir well with an egg beater. Be careful not to pour it all at once. Divide the chocolate brownies into several steps. Step three.
Mix high-gluten flour and cocoa powder, sieve into chocolate liquid and stir well. The same method should be used to screen chocolate brownies several times. Fourth step
Make three square tin foil molds with a side length of 12cm and a height of 3cm (the size of the tin foil molds is adjusted according to the size of the baking tray). The fifth step of chocolate brownies.
Divide the brownie batter evenly into three parts and pour it into the prepared tin foil mold. Step six.
Preheat the oven 170 degrees, and bake chocolate brownies for about 12- 15 minutes. Step seven.
When the batter of the brownie is completely solidified and the surface bulges slightly, it is taken out of the furnace, cooled and demoulded, which is the brownie. Step eight.
Making rum syrup:
Heat sugar and water to melt, and when the syrup bubbles, it can be boiled completely. After the syrup cools, add rum and stir well. The ninth step of chocolate brownies.
Making wedges ... >>
Question 5: Why is dark chocolate a little bitter? Dark chocolate is beneficial because cocoa powder used to make chocolate contains a bitter substance called flavanol, which is an excellent antioxidant and has the effects of preventing heart disease and cancer. Although red wine, fruits, vegetables and tea all contain this substance, the latest research results of scientists show that this antioxidant contained in dark chocolate is more effective. Its antioxidant capacity is three times that of milk chocolate and four times that of black tea.
The darker the chocolate, the more antioxidants it has, but it tastes a little bitter. However, in order to make more "delicious" chocolate, many chocolate manufacturers have eliminated the bitterness, which is equivalent to the loss of flavanone, which is beneficial to health.
Therefore, when you choose dark chocolate, you should choose bitter chocolate. On the other hand, dark chocolate, whether bitter or sweet, contains a lot of fat, sugar and calories, and excessive consumption also has certain adverse effects on health. Therefore, we should also pay attention to eating dark chocolate in moderation.
Question 6: What is the special bitterness of eating a kind of chocolate? Some Spanish explorers learned to drink bitter water, but they hated the taste of pepper. When boiling bitter water, they put half cocoa powder and sugar, which becomes a new drink called "chocolate chip", which is called "chocolate chip" in English. The word "chocolate" we use is transliterated from English. Eating more chocolate will never affect people's liver. Eating too much chocolate will only cause digestive problems. Just like all foods with high fat content (above 30%), eating too much chocolate can also cause stomach pain (such as stomach pain, bloating, diarrhea or constipation). ). Especially light chocolate is rich in fat and polyol (if you eat too much, you will have stomach cramps or diarrhea). The remedy for eating too much chocolate is to drink a cup of green tea to warm your stomach.
Question 7: Why do I think chocolate tastes terrible and bitter? This is normal. Everyone has different preferences. Some people naturally like it, others don't. As for chocolate, some people just like its bitter taste.
Question 8: What if dark chocolate is too bitter to make chocolate chips? You can try Dove's silky milk chocolate, which tastes moderate and better. If you want it sweet, you can try white chocolate.
Question 9: I just bought a few boxes of chocolates, all of which are bitter. How can I eat them? This is 100% dark chocolate. Although bitter, it is the healthiest one. Eat a small piece every day and get used to it.
Question 10: There is a big piece of pure chocolate at home, which is very bitter. How to eat without pain? If you drink milk while eating, or eat it when you are happy, you won't feel bitter at this time, because your heart is full of joy and you eat it when you are happy.
You can also drink it in milk with a little sugar.