First of all, prepare the tools and materials:

1. Choose a chocolate bar that is generally available in supermarkets, so you don't have to worry about the complicated process of tempering and cooling.The fun part of DIY chocolate is that you can add a mixture of ingredients according to your preference. I chose crushed almonds, Praline paste and strawberries to demonstrate how to make Rocher and how to make strawberries in a suit.

2. When you dissolve the chocolate, you have to scald it with water, not boil it directly. Handle the chocolate very carefully, the chocolate must not be wet at all.

3. After mixing the chocolate and Nutella into a paste, add the almond nuts.

4. Use a fork to mix up some of them and roll them into balls in your palm. Put the balls in the refrigerator to solidify, then take them out, dip them in the dark chocolate paste, and put them in the refrigerator to solidify.

5. Handy friends, you can also use fruit to make chocolate new shape. The outer layer of the fruit must be completely free of water.

6. Creating a strawberry suit is easy. Let the strawberries dip a layer of white chocolate paste, put it in the refrigerator to solidify, then dip it in dark chocolate paste, put it in the refrigerator to wait for the chocolate to solidify, and then use a rolled up tube filled with chocolate paste to work on the strawberries.

How to make wine heart chocolate!

Production method will be 1.5 ~ 3.0% (weight) of alcohol and 0.5 ~ 5.0% (weight) of soybean phospholipids mixed into the chocolate raw materials, through high-speed stirring, so that it is uniformly distributed in the chocolate raw materials, and then injected into the mold curing, the alcohol used for the water-containing alcohol, which contains ethanol content of more than 80% (yung), is the new distillation of brandy, wine, whiskey, etc. or Mixture of ethanol and water.

Making liquor-centered chocolate can be done by one of the following two methods:

1. A method that includes an adulteration process. In this method, the alcohol and lecithin are mixed into the chocolate ingredients before or after mixing, and cooling is started within 5 minutes after mixing, to below 20°C. The mixture is then cooled to below 20°C.

2. The method which does not include the blending process. In this system, alcohol and lecithin are first mixed into the chocolate shaped ingredients at 30 to 70°C, and then cooling is started within 10 minutes (preferably 5 minutes) after mixing, to below 20°C. The system also includes the mixing of soy lecithin (e.g. lecithin) and soybean lecithin. Soy lecithin (e.g., lecithin) has been used as an emulsifier for chocolate, and increasing the amount of soy lecithin to 0.5 to 5.0% by weight allows for a higher amount of alcohol to be mixed directly into the chocolate, so that the combined alcohols are stable in the chocolate for more than 6 months.

Making solid chocolate works too!

First, cocoa paste, cocoa powder, cocoa butter, milk powder, edible fats and oils, granulated sugar, emulsifiers and spices and other chocolate ingredients are mixed, followed by rotary grinding rollers to make it particulate, and fine grinding with a fine grinder, and then processed again with rotary grinding rollers into a fine flake of powder and sifted well with a sieve, and finally shaped in molding machine presses.

But, this seems a bit cumbersome, 'sieve sieve'? I don't think there's one now, is there a substitute?

Wine-centered Chocolate Sandwich Candy! I'm not sure if you're interested in this, but I'd like to know if you are.

Raw material formula sugar 10 kilograms of various wines 1.5 kilograms of cocoa powder (sugar) 4.0 kilograms of cocoa butter 1.6 kilograms of powdered sugar 1.5 kilograms of alcohol 0.4 to 0.6 kilograms

Production method

1. mold-making: according to the ratio of 10:3 with a good flour and talcum powder, mixed with baking to remove the water (with a portion of it, the rest put on a wooden plate (with a part of it, the rest put on a wooden plate and pressed firmly and flattened), with a mold printed out in the shape of a hemisphere or bottle model, so that it is uniformly spaced, the depth of the same.

2. boiled sugar: according to the hard sugar molten sugar, boiled sugar procedures, to be the right concentration of syrup, the pot away from the head and then add alcohol and wine, and immediately fill the mold molding.

3. irrigation mold insulation: when the alcohol and wine to join the syrup, because the syrup temperature is high while hot with a squeeze in the nozzle mold, the syrup flow must be slow and uniform, after filling the mold is covered with a layer of baked flour, talcum powder mix, about 1 cm thick, and then after filling the mold into the mold after the powder plate for a constant temperature of 35 ° C insulation chamber, stand for 12 hours, so that the crystallization.

4. dusting powder coating: after drying, in the mold plate gently dig out the sugar billets one by one, and dust the surface of the sugar billets adhering to the powder with a brush, and then coated with chocolate syrup, that is, the ingredients in the cocoa powder, cocoa butter, powdered sugar plus a little heat, molten into a paste, slightly cooled to a paste (close to the cooling but not yet solidified) to take the billets into the sugar a number of grains, submerged immediately after the salvage, and then put on waxed paper to dry.

5. Cooling and packaging.

Operating points

1. baking powder modeling and sugar production should not be too long a gap between the time to prevent the powder plate and then absorb moisture in the air, but also can not be used for this reason, hot powder modeling, the high temperature is difficult to crystallize the sugar, on the contrary, it will prompt the anti-sand.

2. boiled sugar is the key to making wine chocolate candy, should master the amount of water boiled sugar, boiled sugar, the final boiling temperature of the sugar syrup is the optimal concentration, if the final boiling humidity is too high, the resulting billet of sugar completely into hard sugar, no wine syrup precipitation; if the final boiling temperature is too low, because the syrup is too tender, can not be formed into sugar cubes. Boiling temperature should be determined depending on the season, climate, process equipment, the specific circumstances.

3. The syrup flow should be slow and even when filling the mold, do not wash out the shape of the model. The mold should be filled while hot, to prevent the temperature of the syrup to reduce the sand caused by the return. Insulation, its humidity can not be high and low, otherwise it is difficult to crystallize, insulation process should let the syrup cool naturally, otherwise the production of coarse crystallization, easy to break.

4. Coated chocolate syrup recipe should be accurate, which contains cocoa butter should be slightly higher, and the temperature should be controlled within the range of 30 to 33 ℃, the syrup temperature is too high or submerged for too long, often lead to the softening of the billet of sugar, billet of sugar and syrup temperature should be close to the temperature of the billet of sugar is slightly lower than the syrup humidity is good.

5. Coating and drying the sugar must be quickly cooled, its temperature control in 7 ~ 15 ℃, summer is best to send into the cold storage or refrigerated boxes to cool, cooled and finalized can be packaged and boxed.