Practice:
1. Cut into pieces. Crush the chocolate raw material (solid, which can be bought in the supermarket). Cut the whole piece of chocolate into the required amount, and you can choose different colors and flavors of chocolate, and the finished product will be surprisingly varied.
2. melt. Put it in a metal bowl and soak it in hot water to dissolve. Or put the cut chocolate into a chocolate juice dissolving machine made of water-proof solution and keep stirring until all the chocolate blocks are dissolved. The water temperature in the juicer should always be kept between 55℃ and 60℃, otherwise the chocolate is easy to separate oil or sand and affect the taste.
Step 3 cool down. After the chocolate melts, the container containing the chocolate is taken to the natural room temperature and stirred, so that the temperature of the chocolate after heating and melting is reduced to 30 degrees Celsius. Chocolate can also be quickly cooled in the refrigerator, but naturally cooled chocolate has a delicate taste.
4. mold filling. This is the process that can best exert one's imagination and creativity. Pour the cooled chocolate evenly into the prepared mold (there are various molds with different shapes to choose from in the kitchen ware wholesale market). In order to be beautiful and tidy, the chocolate left around should be cleaned up with a knife.
5. Refrigerate and box. Put the chocolate poured into the mold in a refrigerator with a temperature of 5 degrees Celsius for cold storage and shaping, and after 20 minutes, it will be finished after the chocolate is solidified. The chocolate made by hand is slim and graceful. Turn the mold over on professional oil paper, and the chocolate will slide easily. Choose the box you like, and the chocolate full of heart will be finished.
The steps seem simple, but the whole process takes more than 1 hour! Because chocolate has a "memory" characteristic, the temperature when you melt it for the first time will be "remembered", and it will only melt when you meet the same or higher temperature next time, so the water temperature should be controlled at about 35 degrees Celsius-similar to human body temperature, so that chocolate will dissolve in the mouth! When the temperature is controlled, the melting speed of chocolate is limited, so it needs to be stirred slowly to avoid bubbles.
How to melt chocolate
To make large pieces of pure chocolate into small pieces of chocolate with stuffing, it is necessary to melt the chocolate first. When melting chocolate, you can use the microwave oven to take out the chocolate at a low temperature and stir it a little 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 spit milk. Some people like to cut chocolate into pieces when they melt it, but it's totally unnecessary. Cutting chocolate into pieces is easy to produce particles when it melts, so just cut the chocolate into small pieces. But be careful not to get wet when melting chocolate.