The golden ratio of raw chocolate material chocolate: whipped cream 2:1
The basic requirement for making high-quality chocolate is to try to choose "100% cocoa butter" tempered chocolate; Fresh cream is the choice of animal fresh cream, which has more fragrance and better taste. In terms of formula, it is suggested that heated chocolate is twice as sweet as whipped cream, which is the best golden ratio for raw chocolate.
Production steps:
1. Melt chocolate Take 200g of tempered chocolate and pour it into a bowl, take it out after microwave at medium heat of 500W 1 min, stir it slightly, and repeat the microwave for about 3 ~ 5 times. It is suggested to use 60 ~ 65% tempered chocolate, and the sweetness is the best after adding fresh cream. Microwave heating is faster. Repeated microwave is to avoid burning chocolate when it is heated at high temperature.
2. Heat the whipped cream. Take 100g whipped cream and put it in the pot. Turn off the flame after heating until it bubbles slightly. Pour the whipped cream into the melted chocolate in three times, each time you pour it, you need to draw a circle in the center and stir it. The pouring in several times can make the chocolate and whipped cream more uniform until the chocolate is completely emulsified.
3. Lay flat and freeze to prepare a chopping board, spread plastic wrap on it, and slowly pour the chocolate from step 2 on the plastic wrap. Then use a spatula to shape it into a rectangular thin brick with a thickness of about 1 cm, put it in the refrigerator for about 3 hours, and take it out when it becomes solid. The raw chocolate after emulsification is sticky, so don't worry about outflow. In addition, it is more convenient to cut into rectangular thin bricks.
4. Cut into pieces Cut the chocolate brick into chocolate pieces with a length and width of 2 cm with a knife. This is a relatively common size, good to eat and not too greasy.
5. Pour 10g cocoa powder into the dusting fresh-keeping box. After putting on gloves, throw all the cut small square chocolate bricks into the fresh-keeping box and shake them so that the chocolate bricks are evenly dipped in cocoa powder. Finally, carefully take them out and put them into the box. Raw chocolate must be kept in the refrigerator for about 3 ~ 5 days.
Different tastes with varying proportions: raw chocolate with honey taste 2:1:0.5:
The amount of chocolate is still twice that of whipped cream, but 50g of honey is added, so the ratio is 2:1:0.5. The production method is the same as above, but 50g honey is added while the whipped cream is heated, and the raw chocolate with honey flavor can be finished by the following steps.
This taste is sweet, and it is suitable for people who are fond of sweets.
Earl grey raw chocolate 2:1.2: 0.1;
The chocolate content is unchanged, but the fresh cream content is increased to 120g, which makes the milk taste more fragrant. Earl tea 10g, the ratio is 2:1.2: 0.1. Step 2: When heating the whipped cream, directly add the Earl tea leaves and heat them together. After the whipped cream bubbles slightly, turn off the fire and let it stand for 3 minutes to enhance the tea flavor. Before the whipped cream is poured into the melted chocolate in batches, the tea leaves are filtered clean with a filter spoon, and finally the following steps can be completed. If you want to mix the bouquet chocolate, you can substitute 20g whisky or brandy for earl grey.
How to preserve raw chocolate A lot of fresh cream is added to raw chocolate, so it must be stored in the refrigerator (about 3 ~ 5 degrees). To maintain the best taste of raw chocolate, it is recommended to eat it within 7 days; If it is necessary to extend the shelf life, you can put it in the freezer after the package is complete to avoid the smell of the refrigerator; After taking it out, you don't need to return the ice and eat it directly. Raw chocolate will melt on the tip of your tongue like ice cream, which has a unique flavor!