Water is heated, so the temperature is well controlled, and the highest temperature will not exceed 100 degrees Celsius. Just put a big pot on the stove, put water in it, then put chocolate in a small pot or bowl, and put the bowl in water.
How to turn chocolate into chocolate paste?
Melted chocolate must not be heated directly on the fire, but should be heated with water. First, chop up the chocolate slightly and put it in a metal container, then put this container in hot water. The water temperature should not be too high. If it's like Dove Di Chin chocolate, the water is a little hot. If it is blended chocolate, the water temperature should be 0.
How does chocolate melt?
Waterproof heating
Help, how to melt chocolate into liquid?
Chocolate has a low melting point.
So it can be melted by heating.
It's simple.
Be careful that the temperature is not too high.
You can Baidu diy chocolate.
What can be added to turn chocolate into liquid and extend the shelf life?
1, chop or cut the chocolate brick into small pieces. Chocolate cannot be heated directly. The correct way is to heat from water. The heating temperature should not be too high. Otherwise, it is easy to cause chocolate oil-water separation. Finally, the surface of chocolate is rough and dull, and the color is uneven and unsightly. The optimum water temperature for chocolate melting and water isolation is 60 degrees, and the temperature of chocolate paste is 50 degrees. Too high temperature will change the structure of chocolate, and the best mold temperature is 30 degrees.
There must be no water in the chocolate pot. Even a small drop will make your chocolate taste bad.
3. Professional chocolate making must not be heated by microwave oven. Because melting chocolate seems simple, but it is actually difficult. Your finished product will show exactly whether you have just heated the chocolate to the correct temperature. At each temperature, the color, texture and structural changes of chocolate are different. However, for amateur home cooks, if they really feel that boiling water is too much trouble. Personally, I think it is no problem to melt chocolate by microwave heating. But be careful not to use too high a band to melt, otherwise it is easy to burn. Heat it in a microwave oven for 20-30 seconds, then take it out and stir it evenly, and then put it in for 10 second until it is completely melted. You can also add a few drops of cooking oil to increase the luster. Especially when melting white chocolate, the proportion of edible oil added is slightly higher. Improper storage will seriously damage its flavor. The most suitable temperature for storing chocolate is 5℃ to 18℃, not 5℃ today to 18℃ tomorrow, so there will be a great temperature difference every day, so the storage temperature must be kept constant. The optimum humidity for storing chocolate is between 50 and 60 degrees. Generally, the humidity of refrigerators is above 90 degrees. Therefore, when chocolate is stored in the refrigerator, it must be sealed with plastic bags to prevent moisture. Winter is the best season for tasting chocolate. If the atmospheric temperature is lower than 20℃, as long as it is stored in a cool and ventilated place with good quality, please seal it with plastic bags and put it in the lower freezer of the refrigerator. It is wrong to put it in the upper freezer. ) When the chocolate is just taken out of the refrigerator, please don't open it immediately, and wait until it cools to near room temperature, so that the chocolate won't be covered with water. When you buy chocolate in the mall, you'd better go home as soon as possible and carry it face up, especially in summer.
How to turn liquid chocolate into solid?
Chocolate ice cream tastes good and can also be eaten as a milkshake.
Ingredients: Mengniu Bao fresh milk 1 bag (1 kg), 3 egg yolks, chocolate and sugar (these two things depend on your preference).
Exercise:
1. Add 4 tablespoons of sugar to 3 egg yolks and stir clockwise until milky white, which takes about 5 to 10 minutes.
2. Pour the milk into the pot, add the chocolate (occasionally use 5 small pieces of rubber-sized milk chocolate), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolk, stirring while adding (otherwise the egg yolk will be boiled).
4. Then cook it with a small fire, and it will be fine (there may be egg yolks in this process, which I have not sifted).
5. After cooling, put it in the refrigerator for freezing (stir it with an ice cream machine before freezing, even if it is not), and take it out and stir it several times in the middle.
6. When it is not completely frozen, it can be used as a milkshake.
How to melt chocolate and mix it with chocolate
Method for mel chocolate
1 Divide a lot of chocolates into small pieces and tie them with fresh-keeping bags.
Pour boiling water into the cup.
3 Wait for the chocolate to melt slowly.
Open the bag and scoop out the chocolate sauce with a spoon.
(Don't take it all at once, pay attention to heat preservation)
The principle of chocolate with wine;
Wine is at least sweet, but it should not be sweeter than chocolate. Otherwise, the taste will soon turn into acid fermentation. What kind of wine and chocolate should I choose? The safest way is to choose a light chocolate and light wine, and you will never go wrong. Similarly, the heavier the chocolate, the more mellow the wine. If you are going to try different flavors of chocolate, the order of tasting is from light to alcohol. You can start with soft white chocolate and end with bittersweet dark chocolate.
Dark chocolate VS spirits, dark chocolate has a high cocoa content, so it tastes bitter. Dark chocolate usually has more layers and a long aftertaste in taste and mouthfeel. Choosing wine for dark chocolate requires that this wine can help dark chocolate release its own baking aroma and slightly bitter taste. Dark chocolate can be paired with red wine or white wine. As long as the wine is strong enough and has a wide aftertaste.
White chocolate VS wine, with fresh taste and aroma of flowers and fruits. White chocolate contains basically the same ingredients as milk chocolate, but contains no cocoa powder, so it is white. This kind of chocolate has only the aroma of cocoa, and its taste is different from that of ordinary chocolate. Moreover, the content of dairy products and powdered sugar is relatively high and its sweetness is high. White chocolate tastes smooth, which is suitable for some wines with light and smooth taste and floral fragrance.
Milk chocolate is lighter and softer than wine. Milk chocolate contains more dairy products and sugar, and less cocoa butter, so it tastes smooth and sweet. With milk chocolate, you need some wine with light body, light fragrance and mild taste. Black Pi Nuo goes well with milk chocolate.