Wine-centered chocolates are mostly cone-shaped, the outermost layer is a chocolate shell, the middle is a hard shell made of sugar, and there is liquid wine inside. Mixing1.5 ~ 3.0% by weight of alcohol and 0.5 ~ 5.0% by weight of soybean lecithin into chocolate raw materials, stirring at high speed to make them evenly distributed in the chocolate raw materials, and then injection molding for curing, wherein the alcohol used is aqueous alcohol, and the ethanol content is above 80% (by volume), such as brandy, wine, whisky, etc.
Practice:
The raw materials for jiuxin chocolate are: 2.5kg of sugar, 0.75 ~1kg of water, 0.5kg of koji, 8 ~10 ml of fruit juice essence and a little pigment.
The specific steps of liqueur chocolate are as follows: ① Put white sugar and water into a pot, heat and melt them, filter them into a sugar boiling pot through a reed sieve, and boil them until 1 12℃ is removed from the fire.
(2) Add the koji and essence into the syrup. If it is necessary to color, the pigment can be added at the same time. Then store the syrup in a long-mouthed pot, hold the pot in one hand and hold the pot mouth in the other, and inject the syrup into the cavity of the powder mold.
(3) filling syrup should be level with powder mold, after filling, cover the surface of syrup with a layer of starch with a reed screen, and then send it to the drying room for 6 ~ 7 hours.
(4) After hot baking, cover the powder mould plate with a thin board (slightly larger than the powder chessboard), and turn the mould plate over to make the powder mould plate compound on the board. ⑤ Each powder chessboard must be turned over one by one and continue to be baked overnight. The purpose of turning over the chessboard is to make the sugar shell crystal uniform in thickness. ⑥ The next day, turn the powder tray back to the front, remove the wooden board, dig out the chocolate granules in the wine center one by one, and brush the attached starch with a soft brush.