How to make cocoa fruit into chocolate
Need two cocoa nuts. It grows in the tropics and looks a bit like a small papaya. It looks unremarkable, but it is the raw material for making chocolate. You cut the shell first and take out the cocoa beans inside. Cocoa beans are glued together, just like crispy sausages lined up one by one. Everyone takes it out and puts it in the box. At this time, the cocoa beans can't be used yet and need to be fermented first.
This step is very important, the unfermented cocoa beans will be bitter, and the chocolate made will not have that strong alcohol flavor. The purpose of fermentation is to reduce its bitterness and sourness. The fermentation time is a little long, so friends should be patient.
It needs fermentation and baking. The fermentation time is five days, and you need to see its state every day. Keep the fermentation temperature between 40 and 50 degrees. Friends who have an incubator can just put it in the incubator. If there is no incubator, don't worry. You can put cocoa beans in a box, and then put warm babies or hot water bottles around the box to achieve the heat preservation effect.
On the first day of fermentation, some water may be fermented in the box, which should be poured out. After a few days of fermentation, we should also pay attention to dry the fermented water. Until the fourth day of fermentation, the surface of cocoa beans will turn red. I think the mucosa on its surface should have been dried by this time, so we can leave it alone. Don't take it out until it is fermented for five days. I suggest that the fermented cocoa beans may not smell good, so be prepared. But after that, it will be dried and the smell will be less pungent.
Next, dry in the sun or in the oven at low temperature. First, dry it at 60 degrees. At this time, you can see that the surface of this cocoa bean is a little dry. After that, baking is officially started. You should pay attention to it. Drying and baking are different, and the baking process is a little more complicated. For the first time, bake it at 150 degrees for 20min minutes, and it is recommended to stir it every 5 minutes, because this will facilitate the volatilization of acidic substances produced by cocoa beans during fermentation and make the chocolate taste more mellow.
Let it cool for one minute before the second baking, and then bake at 135 degrees for 5 minutes. Let 5min cool for one minute and bake for five minutes before the third baking. Let it cool completely after 5 minutes, and peel it off when its shell is a little cold. Roasted cocoa beans no longer have that stinky smell, but begin to smell like chocolate, which proves that half the battle is over.
Finally, I started making chocolate. Take out the peeled cocoa beans, put them in a bag, break them with a stick, and bake them in the oven for about 100 degrees 10min. At this time, the chocolate is not very broken, which affects the taste, and then put it into a mill to grind it into powder.
If the fineness of the mill used at home is between 100~ 150 mesh, the ground chocolate powder is still a little rough at this time, and the chocolate taste will not be very delicate. It is suggested that a stone mortar can be used to grind a little. The color of chocolate powder ground with a stone mortar will be more brown, and the chocolate powder ground with a common household mill will be more black.
We need to add some sugar. If we add fine sugar, we'd better put it in a mill and grind it a little more. The amount of fine sugar can be adjusted according to our own taste. Finally, we still need to use our mortar, a little chocolate powder and a little fine sugar to mix them together. At this time, the chocolate state should be a little sticky, but it is still not enough, so we need to add a little cocoa butter to make the chocolate state more like a liquid.
If there is a special chocolate grinder at home, there is no need to add cocoa butter at this time, because the grinder can make chocolate turn into liquid by its own cocoa butter.
When the chocolate becomes a liquid state, the next operation, tempering, can be carried out. It can make cocoa butter have a stable state, at this time, chocolate can solidify at room temperature, and chocolate is more glossy.
At this time, we can apply it to the constant temperature water tank. The heating method of chocolate is water-proof heating. The temperature of the constant temperature water tank is 50 degrees first, then 28 degrees, and finally 32 degrees. When making this chocolate, don't touch the water all the time. If you touch the water, it will easily affect the taste of the chocolate. After that, pour it into a mold and wait for it to solidify into a block at room temperature, and the chocolate will be made.
Why should cocoa fruit be fermented when making chocolate?
The unfermented cocoa beans are not only inferior in aroma and flavor, but also incomplete in tissue structure development and lack of brittleness. After fermentation, the leaves of cocoa fruit were partially separated, the pigment cells were broken, the contents of theobromine and tannin decreased, the sugar content was also decreased due to sugar conversion acid, while the pectin content was increased, and protein was hydrolyzed into soluble nitrogen-containing substances. Due to this series of biochemical changes, the fermented cocoa beans only had the unique and beautiful flavor of chocolate after roasting. The fermentation temperature of cocoa beans is generally less than 50℃, and the average time is about 5 ~ 6 days, or even longer.
What is cocoa fruit?
1. Coconut is a plant of Sycamore trees native to tropical America.
2. The fruit can be made into cocoa powder and chocolate after fermentation and baking. Long before Columbus discovered America, tropical Central American residents, especially Mayans and Aztecs, knew the use of cocoa beans.
Which country is cocoa fruit from?
Cocoa fruit grows in tropical America. Long before Columbus discovered America, the Mayans and Aztecs knew the use of cocoa beans. /kloc-cocoa beans were introduced to Europe in the 0/6th century. Refined into cocoa powder and chocolate; Cocoa butter is also extracted. Chocolate comes from cocoa beans on the cocoa tree. Coconut is a gift from the ancient Mexican snake god, representing the "source of joy".