1. 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, but chocolate of various colors can be made by adding oily pigment into it. Second, how to make chocolate 1 how to melt chocolate To make large pieces of pure chocolate raw materials into small pieces of chocolate with stuffing, you need to melt the chocolate first. When melting chocolate, you can take it out in the microwave oven 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 the temperature at which chocolate is made. When making chocolate, you must master the temperature. Among them, "Kama", "Swiss Lotus" and other brands of raw materials have higher temperature requirements. If the temperature is not well controlled, the finished product will lack luster, and it is easy to vomit and turn white, and it is not easy to die. "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 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 evenly, 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 molds In addition to hand-making, 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, such as round, square, heart-shaped, flower-shaped and various animal shapes. When making chocolate with a mold, it is necessary to clean the mold first, then pour the melted chocolate cooled to a proper temperature into the mold, then pour out the excess chocolate, scrape the chocolate around the mold, and evenly coat the inner wall of the mold with a layer of chocolate to form an empty chocolate shell without a 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. When the chocolate is separated from the mold and 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. 5 making three-dimensional hollow chocolate on Easter, people usually make chocolate eggs and rabbits; At Christmas, chocolate Santa Claus, Christmas bells, boots and carriages will be made. And these chocolate products are three-dimensional and hollow. So, how to make three-dimensional, hollow chocolate 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 to 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, this kind of three-dimensional hollow chocolate is better to be 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 is just demoulded, it is taken out, and the clip and the mold are removed to obtain the solid hollow chocolate. By the way, chocolate can also be used as 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 a lot, because the traditional taste of chocolate is out of date, and new tastes, such as tea, spice and fruit, are becoming fashionable. But no matter how it develops and changes, chocolate has been loved by people for a long time because of its exquisite and charming characteristics. Therefore, mastering some common sense of making chocolate will definitely help our dessert chef in the future. The production process of making 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 processes. 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 careful when handling chocolate, chocolate 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.