Problem description:
The information I found is that chocolate should be cut into small pieces and melted first. What else should I do if there is chocolate? I want to start with raw materials. Some people say that chocolate can be made of cocoa powder, cocoa butter and so on. Others said that flour should be added. Oh, my god Is there flour in the chocolate? !
Has anyone done it? There are too many sayings on the internet, and only those who have really done it know the mystery.
So I hope I can get the guidance of people who have really made chocolate, and I also want to know the function of these raw materials. Some people say that cocoa powder and cocoa butter must be used together, although they sound similar.
Analysis:
Ingredients: 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). Brand should not be too particular, because in China, it is good to have it. 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 supplied in the same way. Of course, it's best to buy a lump, if you buy a powder. But if you buy cocoa powder, you must buy butter (such as vegetable butter). It's best to buy cocoa butter instead of fat. If you eat too much, you will not 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. Buy pure nuts as much as possible. Then don't eat the taste of butter melon seeds. Peanuts should be the best to buy. Of course, hazelnuts and almonds 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 the ice 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 and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar in 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, you can just buy chocolate balls that can be put in the oven. '
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Second, the raw materials for making chocolate.
In the supermarket, we can see all kinds of beautifully packaged chocolates. So how are they made?
To make chocolate, we must first understand the brand and nature of the 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 kg. 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 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, chocolate with various colors can be prepared by adding oily pigments to chocolate.
Third, how to make chocolate.
1? How to melt chocolate
To make a large piece of pure chocolate into a small piece of chocolate 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, and then put the container in a hot water pot to melt the chocolate through "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 spit milk. Some people like to cut chocolate into pieces when they melt it, but this is completely unnecessary. Cutting chocolate into small pieces is easy to produce particles when chocolate 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? And is not easy to demould. After the "Kama" and "Swiss Lotus" are melted, they can be used for making when they are cooled to the point where they can feel the cold with their lips. 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 shape, but the taste of the finished product is slightly worse. "Eagle brand" and "Crystal brand" are generally only suitable for decorations.
3? Manufacture of chocolate stuffing
The basic formula of chocolate stuffing: chocolate 1000 grams of whipped cream 500 grams.
Production: Boil the whipped cream, turn off the heat, pour the chopped chocolate into the whipped cream, the chocolate will melt quickly, then stir it evenly, cool it and put it in the refrigerator. After solidification, take it out. Chocolate candy is made by rolling chocolate stuffing into small balls and hanging a layer of pure chocolate that melts and cools to a proper temperature.
4? Make chocolate with a mold
Besides hand-made, chocolate can also be made with molds. 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, including 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 suitable 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. 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? Chocolate and mold are separated, with air in the middle? You can pour out the chocolate when it is ready. Whether you make chocolate by hand or with a mold, you can add other things to the chocolate filling. 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.
5? Manufacture of three-dimensional hollow chocolate
At Easter, people usually make chocolate eggs and rabbits; At Christmas, chocolate Santa Claus, Christmas bells, boots and carriages are also made. These chocolate products are three-dimensional and hollow. So, how to make three-dimensional and hollow chocolates with molds?
Let's take a look at this chocolate mold first. The mold for making this chocolate is usually only the size of a palm and consists of two halves of different shapes. When in use, the two halves are put together and fixed with iron clips to form a complete mold.
When making, first clean the mold, put the two mold halves together and fix them with iron clips, then pour the melted chocolate cooled to a proper temperature into the mold and fill it, then turn the mold over and pour out the chocolate in the mold, leaving only a thin layer of chocolate on the inner wall of the mold. At this time, gently tap the mold from the outside with a spatula, on the one hand, make the chocolate layer on the inner wall of the mold as thin as possible, on the other hand, avoid bubbles in the finished product. Then put the mold on the grid, and then use the container below to let the excess chocolate in the mold flow into the container. When the chocolate in the mold is almost dry, scrape off the chocolate hanging at the lower end of the mold with a knife. On the premise of ensuring that the finished product is not broken, it is best to make this three-dimensional hollow chocolate thinner, but of course not too thin. Therefore, if the chocolate layer on the inner wall of the mold is hung too thin, it needs to be hung again to prevent the finished product from being broken. When everything is ready, put the mold in the refrigerator. When the chocolate has just been demoulded, it is taken out and the clamp and mold are removed, thus obtaining the solid hollow chocolate.
By the way, chocolate can also be used to make various decorations to decorate cakes and desserts, such as chocolate chips, chocolate nets, chocolate leaves, chocolate ribbons, chocolate cigarettes and so on.
Chocolate making is a profound art, and it is difficult for us to make it clear in a few words. The production of chocolate is developing rapidly. Although the equipment used now has become more and more advanced, handmade chocolate is still more expensive. Nowadays, the taste of chocolate has also changed greatly, because the traditional taste of chocolate is out of date, and new flavors, such as tea flavor, spice flavor and fruit flavor, are becoming fashionable. But no matter how it develops and changes, chocolate has always been loved by people for a long time because of its exquisite and charming characteristics. Therefore, it is definitely helpful for our dessert chef to master some common sense of making chocolate in the future.