Let’s talk about how to make chocolate~ The simplest DIY chocolate steps: 1. Cut into pieces.

Break up the chocolate ingredients (solid, the kind of large pieces you can buy in supermarkets).

Cut the whole piece of chocolate into required portions, and you can choose chocolates of different colors and flavors. The finished product will be surprisingly varied.

2. Dissolve.

Place in a metal bowl and soak in hot water to dissolve.

Or put the cut chocolate into a water-dissolved chocolate dissolver and stir continuously until all the chocolate blocks are melted.

The water temperature in the juice dissolving machine should always be maintained between 55 degrees Celsius and 60 degrees Celsius, otherwise the chocolate will easily separate from fat or become sandy, affecting the taste.

3. Cool down.

After the chocolate melts, bring the container containing the chocolate to natural room temperature and stir until the temperature of the heated and melted chocolate drops to 30 degrees Celsius.

Chocolate can also be placed in the refrigerator to quickly cool down, but naturally cooled chocolate has a delicate taste.

4. Fill the mold.

This is the process that best unleashes your imagination and creativity.

Pour the cooled chocolate evenly into the prepared mold (there are various molds with different shapes to choose from in the kitchenware wholesale market).

After filling the mold, in order to make the chocolate look nice and tidy, use a knife to clean up the remaining chocolate around it.

5. Refrigerate and pack into boxes.

Place the chocolate poured into the mold into a refrigerator at a temperature of 5 degrees Celsius to refrigerate and set. After 20 minutes, the chocolate will solidify and it will be completed.

The chocolates made by hand will turn out to be graceful.

Turn the mold over on the professional oil paper, the chocolate will slide off easily, choose the packaging box you like, and the chocolate full of love is ready. The steps may seem simple, but the whole process takes more than an hour!

Because chocolate has a "memory" characteristic, the temperature at which you melt it for the first time will be "memorized" and will not melt until it encounters the same or higher temperature next time. Therefore, it is best to control the water temperature at around 35 degrees Celsius.

——Similar to human body temperature, this chocolate melts in your mouth!

Once the temperature is controlled, the speed at which the chocolate melts is limited, so it needs to be stirred slowly to avoid bubbles.

Small note: How to melt chocolate. To make large pieces of pure chocolate raw material into small pieces of chocolate with fillings, you need to melt the chocolate first.

When melting chocolate, you can either use a microwave oven at a lower temperature and take out the chocolate and stir it occasionally to lower its temperature. You can also put the chocolate in a container, cover it with plastic wrap, and then put the container into a hot water pot.

Melt the chocolate using the "double boil" method, or use a specialized chocolate melting machine.

The temperature of melting chocolate generally does not exceed 32°C. If the temperature is too high, the chocolate will spit out milk.

Some people like to chop the chocolate very finely when melting it, but this is completely unnecessary.

Chopping the chocolate very finely will tend to create grains when melted, so just cut the chocolate into small pieces.

However, be careful not to get water when melting chocolate.

============================================ Chocolate is not only edible

high-end desserts, and are often used as raw materials in the production of Western cakes.

Generally, when making chocolate, you only need to buy special baking chocolate bricks, cut them into small pieces or finely chop them, put them in a container, and heat them by water heating. However, the temperature of the chocolate should not exceed 50°C, otherwise the chocolate will deteriorate and

tarnished.

After the chocolate is heated until it is completely melted, you can pour it into a chocolate mold, or pour it into a shallow dish. Wait until the chocolate solidifies but is not yet hard, and then use a cookie mold to press out the shape.

If you find it too troublesome to heat over water, you can also place the chopped chocolate in the microwave and heat it at medium microwave power for about 1 minute each time until the chocolate is roughly melted, then take it out and mix it with a spoon.

The remaining heat will completely melt the chocolate.