How to make chocolate How to make chocolate?
Method one. The production process of refined chocolate is very complicated.
Cocoa beans need to be selected, dried, ground, heated, stirred, ripened, cooled and filled in the mold to form perfect dark chocolate. About 1 kg of cocoa beans can only extract less than 500 grams of chocolate essence, and the production process needs at least 20 steps. It takes 120 hours to make some high-quality chocolates, and the whole process can be said to be time-consuming and laborious.
At the same time, the whole production process must be carried out in a strict temperature control system (that is, indoor air conditioning equipment). If you are not careful, the whole pot of chocolate will be in a mess. 1. Choose chocolate bars that can be bought in general supermarkets, without worrying about the complicated process of temperature regulation and cooling.
DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, peanut butter and strawberries to demonstrate how to make Rocher and how to put strawberries in suits.
When you dissolve chocolate, you must scald it with water, and you can't cook it directly. Be very careful when handling chocolate, it can't get wet at all.
3. After chocolate and nut paste are mixed into paste, add almond nuts. 4. Mix a part with a fork and knead it into a ball in the palm of your hand.
Put the spherical chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate paste, and put it in the refrigerator for setting. Handy friends can also make new chocolate shapes with fruits.
The outer layer of the selected fruit must be completely free of moisture. 6. Making a strawberry suit is very simple.
Dip strawberries in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them with a roller full of chocolate paste. Method 2: raw materials for making chocolate: cooking chocolate (white chocolate or dark chocolate), any small mold that comes up with the effect, a flake mixer, a big bowl and a chipper.
Practice: 1, put the chocolate chips into the bowl first, so it is easy and convenient to melt, and the chocolate can be chopped according to personal needs. 2. Heat to melt. There are two ways to achieve the melting effect in this step. One is the waterproof 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, then puts the bowl filled with chocolate into the bowl, and then starts to fully stir until the chocolate is completely melted and packaged into a sticky paste; Secondly, melt it in a microwave oven. This method will save time. Put the chocolate bowl in the microwave oven at a high temperature of 10 second, take it out and stir it thoroughly, then reheat it for 10 second, and so on. It's almost 1, and 2 minutes is almost the same. (Note, don't heat 65438+ at one time to save trouble.
3. In the process of forming. Put it in the mold and make it as smooth as possible. If you don't have a touch device, you can use a flower extruder decorated with cake cream to cool chocolate on a plastic smooth plate.
4, cooling. It's best to use the normal indoor temperature to cool down, not the refrigerator, it will be hard.
Method 3: Chocolate production raw materials: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, large bowl, mold steps: Section 1 Preparation: Cocoa powder can be bought in Carrefour or Metro supermarket (don't go to other supermarkets, there should be no). You can also try the food raw material store behind the first food company in Guizhou Road (this store must have molds).
Don't be too particular about brands, because in China, it is good to have them. If we must stick to the brand, the Italian CIO Cordelice brand should be top-notch, but it is too expensive (highly recommended).
Cocoa butter: It should be available in this way. It is better to buy a piece, of course, to buy powder.
But if you buy cocoa powder, you have to buy butter (such as vegetable butter). It's better to buy cocoa butter than fat. If you eat too much, you won't get fat.
The white one is cocoa butter. If you can't buy it, use white chocolate! Nuts: Don't buy that kind of roasted seeds and nuts in the south goods store. Try to buy pure nuts. Then don't eat the taste of butter melon seeds.
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.
Songren: Sugar: I don't need to say these two. If you really don't know, please refer to Friendly Tip 2. Milk: There are so many supermarkets, so it is recommended to use the Bright Extra Strong Milk (3.5) microwave oven? Bowl? Do you have all these at home? If not, please refer to Friendly Tip 2 Mould: There are various moulds in the food raw material store mentioned above. If you are not happy to buy them, use ice cubes at home! Specific steps: Peel nuts, spread them on the microwave oven chassis, and bake for 3~5 minutes (700W microwave oven).
Find a steamer, drain the water and heat it. Then put the big bowl on the steamer.
Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon.
Pour the nuts into the paste, add a little milk and stir until they are thick again, then cool naturally. Put the paste into the freezer and take it out after 5~ 10 minutes.
Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like. Pour into the mold and cool naturally.
If you can't buy cocoa powder and cocoa butter, just buy chocolate balls that can be put in the oven. Method 4: The making method of chocolate sandwich Daquan 1 Bake some nuts according to your own needs: hazelnuts, macadamia nuts, almonds, pumpkin seeds and other nuts.
2. Make chocolate with microwave oven and microwave-resistant plastic box. 3. Slice the chocolate, the more broken the better. Put the chocolate in the microwave-resistant plastic box. 4. Microwave for 2 minutes on medium heat, then take it out and stir the chocolate. PS: Because the chocolate in the middle is not easy to dissolve ~ Stir and mix. 5. Microwave 1.5 minutes -2 minutes, and adjust the microwave time appropriately.
6. Pour the dissolved chocolate directly into the mold (or fill it with triangular paper), and then tap the mold several times to knock out bubbles. 7. Put the roasted nuts in again.
How to make chocolate?
Make your own chocolate. 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.
Second, chocolate 1 how to do it? How to melt chocolate To make large pieces of pure chocolate into small pieces with stuffing, you need to melt the chocolate first. Can I melt chocolate in the microwave oven? Take out the chocolate at low temperature and stir it from time to time to reduce its temperature. You can also put the chocolate in a container, cover it with plastic wrap, and then put the container in a hot water pot to melt the chocolate by "double cooking". 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. However, it must be noted that you must not get wet when melting chocolate.
2? When making chocolate, we must control the temperature of 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 die, etc
"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. After melting and cooling to warm, it can be used for making, which is easy to demould and tough to form, but the taste of the finished product is slightly poor.
"Eagle brand" and "Crystal brand" are generally only suitable for decorations. 3? The basic formula for making chocolate stuffing: chocolate1000g whipped cream 500g. Making: Boil whipped cream, turn off the fire, pour chopped chocolate into whipped cream, the chocolate will melt quickly, then stir well, cool, put it 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 has been melted and cooled to an appropriate 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 chestnut paste to make chestnut paste chocolate and so on.
How to make chocolate?
Chocolate, heart-shaped mold, zipper bag. Is this China's? Anyway, you need an angle), thermometer
Chocolate needs to be heated in water, otherwise it will burn.
Here is tempered chocolate (very important! Otherwise, chocolate will taste terrible):
The first method:
First, heat some chocolate to 45 degrees, turn down the heat, and lower the chocolate temperature to 27 degrees ... slowly heat it to 3 1C (milk chocolate) or 32C (dark chocolate).
The second method:
Melt the chocolate and add the unmelted chocolate until 3 1 (milk chocolate) or 32 (dark chocolate).
The first method may be a little troublesome, but it is easier to do.
After tempering, pour into the mold and put it in the refrigerator.
When the chocolate hardens, take it out for use.
In addition, melt chocolate (I think white chocolate is better and more obvious. You can make it with white chocolate and powdered pigments. Don't use temper chocolate this time, just melt it in the microwave, but be careful not to be too thin or too thick. And when using the microwave oven, you should pay attention to stirring every 10 second, which will be more troublesome to paste. After melting, put it in a plastic bag. Dig a small hole in the corner of the plastic bag and write on the chocolate.
The top is the most common hard chocolate, if you want to make it more delicious. It is estimated that it will be more troublesome. You can add questions and I'll tell you when I see them.
If at first you don't succeed, melt the temper chocolate again and try again (unless you directly heat the chocolate to make it paste, it doesn't matter at all)
Come on!
How to make chocolate
Practice: 1, put the chocolate chips into the bowl first, so it is easy and convenient to melt (as shown in the figure). You can cut chocolate according to your personal needs. The picture is just an example.
2. Heat to melt. There are two ways to achieve the melting effect in this step. One is the waterproof heating method, which puts hot water of about 60 degrees (note that the hot water at this temperature has not been boiled yet, and the water temperature should not be too hot) into a bowl, then stacks the bowls filled with chocolate in a bowl like this, and then starts to fully stir until the chocolate is completely melted and packaged into a sticky paste; Secondly, melting with a special chocolate melting furnace will save time and achieve the best effect. Melt the chocolate block in a milk pan, stir it in time, and melt it for about 20 minutes (about 1KG), then pour it into the mold while it is hot. 3. In the process of forming.
Put it in the mold and make it as smooth as possible. If you don't have a touch device, you can use a flower extruder decorated with cake cream to cool chocolate on a plastic smooth plate. 4, cooling.
It's best to use the normal indoor temperature to cool down, not the refrigerator, it will be hard. One is whiskey+cream+bitter chocolate, and the other is bitter coffee. 1. Add whiskey: 200g of bitter chocolate (dark chocolate is also acceptable), break100g of cream, bring to a boil, remove from the heat, and then add the bitter chocolate. After the chocolate melts, add 4 tablespoons of whisky and 2 tablespoons of soft butter, stir well, then put it into the mold and cover it with decorative nuts.
This is easier to do. Second, the practice of adding bitter coffee: melt 200 grams of slightly bitter chocolate (you can use microwave oven or hot water bath) and 100 grams of butter with a blender to make it creamy. Add chocolate, 4 spoonfuls of very strong cold bitter coffee and 75 grams of powdered sugar (you can put less sugar if you don't like it), mix well and put it in a mold. I only found these two! Find something else! Try to find more ways to make chocolate before Valentine's Day. When making chocolate, the most important thing is to choose the right chocolate brick.
Commercially available chocolate bricks usually have milk, pure chocolate, lemon, strawberry and other flavors, which can be found in large supermarkets and DIY shops. Milk and pure chocolate bricks can be used to add drupe or chocolate bar powder; Chocolate bricks with lemon and strawberry flavors are suitable for making pure chocolate.
The manufacturing method is as follows: 1. Chop the chocolate pieces with a clean kitchen knife and a drilling plate and put them in a small dry bowl. 2. Fill the pot with hot water, and then put the small bowl into hot water to heat it.
Gently touch the chocolate in the The Mixing Bowl until the chocolate chips in the bowl are completely melted and heated to 46℃. 3. After the chocolate is dissolved, move it to a pot filled with water and gently stir it until the temperature drops to 26℃.
4. Dissolve in hot water at 40℃, and when the chocolate is cooled to 32℃, you're done. If you want to change the shape of chocolate, you only need to use commercially available models such as heart-shaped, baby bear and puppy, and put the mixed chocolate into cooling.
Lovers who like special content can also add walnuts, almond slices, fruits and so on. Turn into chocolate, or after the chocolate is air-dried and hardened, sprinkle with colored chocolate powder or squeeze out characters and patterns with flower bags, which can make your chocolate unique.
How to make homemade chocolate
Actually, the method of making handmade chocolate is very simple:
1. Chop up the chocolate bought from outside with a knife first. The specific brand of chocolate is more casual, and Shirley prefers Dove's dark chocolate. Cut the chocolate into small pieces, not too broken.
2. Then put the chocolate in a transparent disposable cups.
Put some hot water in a big bowl, preferably boiled.
4. Then put the plastic cup in the bowl. Note that water must pass through chocolate, but water cannot drip into chocolate.
5. Stir with chopsticks and stir more.
6. When the chocolate pieces melt into chocolate sauce, add some whipped cream. If not, it doesn't matter.
7. Pour the chocolate sauce into the mold. The simple mold is a small jelly shell, and the heart-shaped one looks better.
8. Then wait. After the chocolate is solidified, you can put it in the refrigerator, on any floor.
9. Leave it for a while and then take it out. Pour the rest of the chocolate sauce on it. You can give up some patterns. Finally, the chocolate is ready.
How to make chocolate at home?
Make your own valentine's chocolate.
Please check whether you have the following prerequisites, otherwise it will affect your chocolate progress.
There are automatic gas water heaters, chocolate models and special chocolate tin foil for equal use:)
The tools are mainly a small stainless steel basin, a smooth stainless steel knife and several toothpicks.
The raw materials are some pure chocolate bars (I used Dove's milk chocolate and a few white chocolates)
It's best to have a refrigerator at home, hehe, and finally use plastic wrap.
Remarks:
The chocolate model comes from some shelves with the inner layer of finished chocolate, which is the shape you want.
I bought a chocolate pet model in Belgium this time, and specially chose a rabbit. Why?
Choosing this must have something to do with me and my gg.
Chocolate tin foil is also ready-made hoho. I can't help seeing someone selling this thing: P
1. The function of the automatic gas water heater here is to continuously supply hot water of about 40 degrees.
Because the melting temperature of chocolate is 40 degrees, there will be chocolate if it is too high.
Coke will taste terrible: o mainly because I don't have a thermometer, so I melt chocolate in water.
Generally speaking, the safest way to control the temperature is to always use hot water around this temperature.
2. Get all the tools ready first, and put the chocolate into small pieces in a small stainless steel basin for later use.
Prepare a dish basin (much smaller than washing your face). If not, use other water containers.
First, boil a pot of boiling water. First, melt the chocolate in a water steamer, and then get it immediately.
In another basin that has been filled with hot water, it is best that the temperature of this basin can be maintained by flowing hot water.
When the water heater is set to the fourth gear, it will feel hot and the water temperature will be similar. )
This ensures that the temperature of steaming chocolate in each basin will never exceed an inappropriate temperature.
3. Try the melting degree of chocolate with a knife, and there is almost no obvious graininess.
4. The last part is casting. Pour the chocolate liquid into the model you prepared.
Don't be too full, it's almost ready. Flatten the surface with a knife and flatten the surface with chocolate foil.
If you want to make nut chocolate, you can put the prepared broken nuts in the final casting process.
Get it off evenly, and then it will be fine:)
5. Carefully take out the prepared things and put them in the freezer until the chocolate solidifies. Haha * *
6. Take it out after solidification and wrap your fingers with plastic wrap, otherwise you will feel a little e- hehe.
Carefully remove the chocolate from the mold with a knife, then trim the shape, and then start carving the surface with a toothpick.
When carving, the pattern can be deeper and more exaggerated, and then several pieces of white chocolate are heated into liquid.
Pour it evenly on the surface with a small spoon.
After that, the chocolate you made to make you happy is ready ~
Happy Valentine's Day to all those who have been together and will be together soon.
Can you make your own chocolate? How to control yourself? What raw materials are used?
Yes, as long as there are raw materials, as follows: raw materials: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, large bowl, mold nuts: buy pure nuts, peanuts, hazelnuts, almonds, sugar, milk practices: 1, peeled nuts, spread flat on the microwave oven chassis, and fire for 3-5 minutes (700W).
2. find a steamer, drain the water and heat it. Then put the big bowl on the steamer.
Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon.
It's a bit like pouring ketchup. Pour the nuts into the paste, add a little milk, stir until it is thick again, and naturally cool. Put the paste into the freezer and take it out after 5~ 10 minutes.
4. Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like. Pour into the mold and cool naturally.
How to make homemade chocolate?
Things to be prepared: nuts, jelly, Xu Fuji gold coins, chocolate needles, silver beads, coconut powder, sugar, oil paper cups, fresh-keeping bags, gift boxes and a piece of cardboard.
Because it was made for n people, Xu Fuji gold coins were used. After melting, it is combined into nuts, which taste like dove's hazelnut chocolate. Of course, if you do it alone, you can prepare more expensive Dove or Ferriero or something; It is better to use jelly cups for molds, which are more beautiful and convenient (to be cleaned) than the molds bought. Just use the refrigerator at home as a fresh-keeping bag. I bought the materials smoothly.
Here are some materials. You can have it in any cake shop or candy store, and you can mix it at will, and the price is quite cheap. If there is no such store near home, you can buy it on TB. I searched, and it was cheaper than buying it outside. I bought these materials near the school, and they are available in N stores. (oil paper cups, jelly, coconut powder, colored needles, silver beads, nuts)
Tools to be prepared: double-sided tape, scissors, knife; A piece of cardboard and a gift box (you can choose your favorite color). Well, the preparations are over. Let's start now.
Step: 1. Crush nuts with a spoon first. 2. Pour the materials into a small container for later use.
3. Peel the gold coins and put them in a cup (here's how to dissolve chocolate. Chocolate has a low melting point. If you put the cup on the radiator, it will melt immediately. If there is no condition, you can put the cup on warm water. ) It melted in about 5 minutes [Edit]
4. Sprinkle some nuts in some molds. ) The top layer of purple chocolate with sauce is full of hazelnuts. ) 5. Pour the chopped nuts into the chocolate and stir well. (It smells good ...)
6. Pour the chocolate into the mold. Be careful not to pour it too full, save it ... or it will be miserable later. )
7. You can gently put sugar in chocolate. Chocolate is denser and sugar will not sink. Do diy or something. [edit]
8. Wait and wait. It takes about 10 minutes for chocolate to set.
9. Pour the chocolate into the fresh-keeping bag and cut a small mouth (not too big) in the corner. Feel free to Diy. Love to squeeze around.
There are photos in his blog, which you can understand at a glance. It's very nice. I made beautiful chocolates, and I'm sure you can do the same.
What materials do you need to make chocolate? How come?
Ingredients: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, big bowl, mold Steps: Section 1 Preparation: Cocoa powder can be bought in Carrefour or Metro supermarket (don't go to other supermarkets, there should be no).
You can also try the food raw material store behind the first food company in Guizhou Road (this store must have molds). Don't be too particular about brands, because in China, it is good to have them.
If we must stick to the brand, the Italian CIO Cordelice brand should be top-notch, but it is too expensive (highly recommended). Cocoa butter: It should be available in this way.
It is better to buy a piece, of course, to buy powder. But if you buy cocoa powder, you have to buy butter (such as vegetable butter).
It's best to buy cocoa butter instead of fat. Too much will be cocoa butter. If you can't buy it, use white chocolate! Nuts: Don't buy that kind of roasted seeds and nuts in the south goods store. Try to buy pure nuts. Then don't eat the taste of butter melon seeds.
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 nuts: Sugar: Shall I say these two? If you really don't know, please refer to Friendly Tip 2.
Milk: There are so many supermarkets, so it is recommended to use the Bright Extra Strong Milk (3.5) microwave oven? Bowl? Do you have all these at home? If not, please refer to Friendly Tip 2 Mould: There are various moulds in the food raw material store mentioned above. If you are not happy to buy them, use ice cubes at home! Peel the nuts, spread them on the microwave oven chassis, and bake for 3~5 minutes (700W microwave oven). Find a steamer, drain the water and heat it.
Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly.
Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon. Pour the nuts into the paste, add a little milk and stir until they are thick again, then cool naturally.
Put the paste into the freezer and take it out after 5~ 10 minutes. Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like.
Pour into the mold and cool naturally. If you can't buy cocoa powder and cocoa butter, just buy chocolate balls that can be put in the oven. = = = = = = = = = = = = = = = = = = = = = = = 2. 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 there is no cocoa powder added? However, chocolates of various colors can be prepared by adding oily pigments.
Third, chocolate 1 how to do it? How to melt chocolate To make large pieces of pure chocolate into small pieces with stuffing, you need to melt the chocolate first. Can I use the microwave when melting chocolate? Take out the chocolate at a low temperature and stir it from time to time to reduce its temperature? You can also put the chocolate in a container, cover it with plastic wrap, then put the container in a hot water pot and melt the chocolate 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? When making chocolate, we must control the temperature of 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? And is not easy to demould.
"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? The basic formula for making chocolate stuffing: chocolate1000g whipped cream 500g. Making: Boil whipped cream, turn off the fire, pour chopped chocolate into whipped cream, the chocolate will melt quickly, then stir well, cool, put it in the refrigerator and take it out after solidification.
Chocolate candy 4? Knead the chocolate stuffing into small balls, and hang a layer of pure chocolate that has melted and cooled to a proper temperature. 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 the chocolate around the mold clean? Let the inner wall of the mold be evenly coated 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. Wait until chuck.