Problem description:
The information I found is that the chocolate should be cut into small pieces and melted first. If there is chocolate, what else should I do? I want to start with raw materials. Some people say that chocolate can be made from cocoa powder, cocoa butter, etc., and others say that flour should be added. 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 what the mystery is.
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 hypermarkets, there should be no). You can also try the food raw material store behind the first food company in Guizhou Road (there must be molds in this store). Brand should not be too particular, because in China, it is good to have it. If you must insist on the brand, the Italian CIO Cordelice brand should belong to the top, but it is too expensive (strongly recommended).
Cocoa butter: It should be available in the same way. It's better to buy a lump, of course, if you buy a powder one. But if you buy powdered cocoa, you have to buy butter (like vegetable butter). It's best to buy cocoa butter instead of fat. If you eat too much, you won't get fat.
The white one is cocoa butter. If you can't buy it, just 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. Don't eat the taste of creamy melon seeds then. Peanuts should be the best to buy, of course, hazelnuts, almonds and the like are not difficult to buy now. See the friendly tips on how much to buy 1 pine nuts: sugar: I don't need to say these two, do I? If you really don't know, please refer to Friendly Tip 2. Milk: There are so many in the supermarket, it is suggested to use bright extra-thick fresh milk (3.5) microwave oven? Bowl? Do you have all these at home? If you don't, please refer to Friendly Tip 2 Mould: There are all kinds of moulds in the food raw material store mentioned above. If you are not happy to buy them, use the ice cube at home!
Peel the nuts, spread them flat on the microwave oven chassis, and bake them for 3~5 minutes (700W microwave oven). Find a steamer, drain water and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar in a bowl and keep stirring. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not quickly. A bit like pouring tomato sauce) pour nuts into the paste, add a little milk and stir until they are sticky again, and cool naturally. Put the paste into the freezer, and take it out after 5~ 10 minutes. Heat it again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like. Pouring into a mold, and naturally cooling.
3. If you can't buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put into the furnace.'
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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 all 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, and they are usually packed in 2 kilograms. There are generally three colors of chocolate raw materials, namely black, brown and white.
Black chocolate has a low sugar content and a bitter taste; Brown chocolate is milk chocolate, which tastes very good and is very popular among 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 of various colors can be prepared by adding oily pigment to it.
Third, how to make chocolate
1? 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. Can I use the microwave oven when melting chocolate? Take the chocolate out 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, then put the container in a hot water pot and 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.
2? The temperature at which chocolate is made
Be sure to control the temperature when making chocolate. Among them, raw materials of "Kama", "Swiss Lotus" and other brands have higher requirements on temperature. If the temperature is not well controlled, the finished products will lack luster and vomit easily? Whitening? And is not easy to demould. After "Kama" and "Swiss Lotus" are melted, they can be used for making when they are cooled to the point where they can feel 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 chocolate and decorations.
Compared with Kama and Swiss Lotus, the raw materials of chocolate such as Eagle brand and Crystal brand do not require high temperature. They can be used for making when they are melted and cooled to warm, and are easy to demould and tough to form, but the taste of the finished product is slightly worse. "Eagle brand" and "Crystal brand" are generally only suitable for making decorations.
3? Manufacture of chocolate stuffing
The basic formula of chocolate filling: chocolate1000g whipped cream 500g.
Production: Boil the whipped cream, turn off the fire, 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 for refrigeration. After it solidifies, take it out. Chocolate candy is made by rubbing the chocolate stuffing into small balls and hanging a layer of pure chocolate which has been melted and cooled to a proper temperature outside.
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 proper temperature into the mold, and then pour out the excess chocolate? And 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 has solidified, quickly inject the chocolate stuffing that has just cooled but not solidified into the chocolate empty shell in the mold, and then put the mold in the refrigerator for refrigeration. When 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, and there is air between them? When the chocolate is ready, you can pour it out. Whether you make chocolate by hand or with a mold, you can add something else to the chocolate filling. If you add nuts to the stuffing, you can make 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 bunny; At Christmas time, chocolate Santa Claus, Christmas bells, boots and carriages are also made. And these chocolate products are three-dimensional and hollow. So, how to make three-dimensional and hollow chocolate with molds?
Let's take a look at this chocolate mold first. The mold for making this kind of chocolate is usually palm-sized, and consists of two separate halves with various 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 halves of the mold together, fix them with iron clips, then pour the melted chocolate cooled to a proper temperature into the mold and fill it up, 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 the chocolate hanging from the lower end of the mold with a knife. On the premise of ensuring that the finished product is not broken, this 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 has just been demoulded, take it out and remove the clip and mold, that is, the solid hollow chocolate is obtained.
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 has developed 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 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 certainly helpful for our dessert chef to master some common sense of making chocolate in the future.