One, the raw materials for making chocolate

In the supermarket, we can see a variety of beautifully packaged chocolate. So how are they all made?

The first thing to do is to find out the brand and nature of the raw materials. At present, there are many common brands of chocolate raw materials, of which

the more pure, better quality "Karma", "Lindt" and so on, they are generally 2 kg a package. Chocolate

There are generally three colors of raw materials, namely black, brown and white.

Black chocolate contains less sugar and tastes bitter; brown chocolate is milk chocolate, which tastes very good and is popular among

people; white chocolate is made with cocoa butter mixed with milk and sugar, and is not strictly a cozy

keli? Because no cocoa powder is added , but it is used to add oil coloring, you can make a variety of colors of chocolate.

Second, how to make chocolate

1?How to melt chocolate

To make large pieces of pure chocolate ingredients into small pieces of chocolate with filling, you need to melt the chocolate first. To melt chocolate

Melting chocolate can be done either in a microwave oven? Use lower temperatures and stir the chocolate from time to time to reduce its temperature, but also

could put the chocolate in a container, covered with plastic wrap, and then put the container into a pot of hot water, using the "double boiler" method of melting the chocolate

crylic, you can also use a special chocolate melting machine. The temperature at which you melt chocolate is usually no more than 32 degrees Celsius, and if the temperature is

higher, the chocolate will spit. Some people like to chop the chocolate very finely when melting it, but this is actually completely superfluous. Chopping the chocolate very finely makes it more likely to produce particles when melted, so simply cut the chocolate into small chunks. But be careful not to get water on the chocolate while it's melting

.

2?Temperature for making chocolate

When making chocolate, it is important to control the temperature. Karma", "Lindt" and other brands of raw materials on the temperature requirements

higher, if the temperature is not mastered, the finished product will be lack of luster, easy to spit out milk, white, not easy to remove

2? The white, not easy to take off

mold and other phenomena. "Karma", "Lindt" melted, until cooled to the lips can feel the cool, can be used for

production. If you are in a hurry, pour the melted chocolate onto a clean marble or paper and stir it repeatedly with a spatula until it is

cooled. "Karma" and "Lindt" are suitable for all flavors of chocolate and decorations.

Compared with Karma and Lindt, Eagle and Crystal chocolates do not require high temperatures. "Eagle Brand" and "Crystal Brand" are generally only suitable for making decorations.

3?Chocolate filling

Basic recipe for chocolate filling

Basic recipe for chocolate filling

Production: Boil the light cream, remove from the heat, and pour the chopped chocolate into the light cream, the chocolate will melt very quickly, and then

Stir well, cool it and then put it into the refrigerator to cool, and when it is solidified, take it out of the ready to go. Roll the chocolate filling into small balls and hang a layer of pure chocolate that has been cooled to the right temperature after melting on the outside

and you have made chocolate candy.

4?Making Chocolate in Molds

Besides making chocolate by hand, chocolate can also be made in molds. Chocolate molds are made in slabs, and one slab at a time

can make more than 20 pieces of chocolate. Chocolates made in molds come in a variety of shapes, including round, square, heart,

flower, and various animal shapes.

When making chocolate with molds, you wipe the molds clean, then pour the melted and cooled chocolate to the right temperature into the molds

and then pour out the excess chocolate? And scrape the chocolate around the mold , so that the inside of the mold is evenly coated with

a layer of chocolate, forming a chocolate shell ? but not sealed the bottom . As soon as the chocolate in the mold has solidified, quickly pour the cooled but not yet solidified filling into the mold and place the mold in the refrigerator to cool

. When the filling is solid, remove the mold, seal the bottom of the shell with some chocolate, then place the mold in the refrigerator again and wait until the chocolate is demolded. When the chocolate separates from the mold and there is air between the two, you can pour the chocolate

out. Whether you make the chocolate by hand or in a mold, you can add something else to the chocolate filling

. If you add nuts to the filling, you can make praline chocolate; if you add rum, you can make rum chocolate.

Additionally, you can add caramel to the filling to make caramel chocolate, or add chestnut paste to make chestnut paste chocolate, and so on

.

5?Three-dimensional hollow chocolate production

In the Easter season, people generally want to make chocolate eggs and bunny bonbons; in the Christmas season, the production of chocolate

Crylic Santa Claus, Christmas bells, boots and carriages and so on. And these finished chocolates are three-dimensional and hollow. So

how to make three-dimensional and hollow chocolate with molds?

Let's look at this chocolate mold first. The molds used to make these chocolates are usually about the size of the palm of your hand, and consist of two separate halves

that come in a variety of shapes, which are brought together and held in place with iron clips to create a complete mold.

To make a mold, wipe it clean, put the two halves together, secure it with iron clamps, then pour the melted and cooled chocolate into the mold to fill it to the top, then turn the mold over and pour the chocolate out of the mold so that only the inside of the mold is coated with a thin layer of chocolate.

Then, using a spatula, pour the chocolate from the outside of the mold to fill the mold. At this point, use a spatula to gently tap the molds from the outside to get as thin a layer of chocolate as possible on the inside of the molds and to avoid air bubbles in the finished product. Then place the molds on a wire rack

with a container underneath, allowing the excess chocolate from the molds to flow into the container. When the chocolate in the mold is almost dry,

use a knife to scrape down the chocolate that is hanging out of the bottom of the mold. To ensure that the finished product doesn't break, it's better for this three-dimensional hollow

chocolate to be thinner, but certainly not too thin. So if the layer of chocolate on the inside of the mold hangs too thin,

it will need to be hung again so that the finished product doesn't break. Once everything is done, place the molds in the refrigerator to chill. When the coquilles

are just barely out of the mold, take them out, remove the clips and the mold, and you have a solid hollow chocolate.

Here, by the way, with chocolate you can also make all kinds of decorations to decorate cakes and desserts, such as chocolate chips,

chocolate nets, chocolate leaves, chocolate ribbons, chocolate cigarettes and so on.

Chocolate production is a profound art, it is difficult for us to make it clear in a few words. Chocolate production has evolved very

rapidly, and although the equipment used nowadays has become more and more advanced, handmade chocolate is still the most expensive. Nowadays, the taste of chocolate

has also changed a lot, because the traditional flavors of chocolate have become obsolete, and new flavors, such as tea-flavored,

spice-flavored, fruit-flavored, and other new chocolates are becoming popular. But no matter how it develops and changes, chocolate is always

long loved for its delicate and charming characteristics. Therefore, it is definitely helpful for us dessert chefs to have

some general knowledge of chocolate making for our future work.

[b]Refined chocolate production[/b]

The manufacturing process is very complicated. Cacao beans need to be selected, dried, ground, heated, stirred, matured, cooled, and

infused into molds to form a perfectly dark side of chocolate. About 1 kilogram of cocoa beans can only yield less than 500 grams of chocolate

power essence, and the process takes at least 20 steps, with some premium chocolates taking up to 120 hours just to mix the cocoa paste

the whole process can be time-consuming and tedious. At the same time, the whole process must be carried out in a tightly controlled

temperature system (i.e., a room equipped with a cooling system), and a little carelessness can spoil the whole pot.

1. By using a chocolate bar that you can buy at any supermarket, you don't have to worry about the complexities of temperature regulation and cooling

The fun part about DIY chocolate is that you can add a mix of ingredients to it, depending on your preference. I chose crushed almonds, praline paste and strawberries, and I'm going to show you how to make a Rocher and how to make the strawberries wear a suit.

2. When you dissolve the chocolate, you must scald it with water, not boil it directly. Handle the chocolate very carefully, the Choco

Li must not get wet at all.

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

4. Mix up some of them with a fork and roll them into balls in your palm. Place the balls in the refrigerator to solidify, then

Take them out, dip them in the dark chocolate paste, and place them in the refrigerator to solidify.

5. For those who are handy, you can also use fruits to make new chocolate shapes. The outer layer of the fruit must be completely free of water

.

6. Creating a strawberry suit is easy. Dip the strawberries in a layer of white chocolate syrup, put them in the refrigerator to set, then

dip them in dark chocolate syrup, put them in the refrigerator to set, and then work the strawberries with a rolled up tube of chocolate syrup.

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I have two recipes, the first one I haven't made and the second one I made once, and it tasted OK I think the cocoa powder I bought wasn't very authentic, and it affected the flavor. You'll want to get a good one when you buy it

Bake some nuts, hazelnuts. I'd like to roast some nuts, hazelnuts, almonds, pumpkin seeds, whatever

Make the chocolate in the microwave in a microwavable plastic box

Cut the chocolate into crumbs, the more crumbly the better

Put the chocolate in a microwavable plastic box

On medium heat, start by microwaving the chocolate.

Microwave the chocolate for 2 minutes on medium heat, then stir the chocolate to combine

PS: Because the chocolate in the middle is not easy to melt, stir it to combine

Microwave again for about 1.5 minutes to 2 minutes, then adjust the microwave time according to the situation

Pour the melted chocolate directly into the mold, or fill the mold with paper triangles, and then gently tap the mold a couple of times to knock out the bubbles

The chocolate will be melted in the microwave for a few hours.

After the roasted nuts ~ put ~ this time use a hard scraper ~ or spatula to smooth the chocolate

If you are using a soft chocolate mold ~ use triangles of paper to fill the chocolate ~ moderate amount of sweet into the chocolate do not need to spatula to smooth

Second recipe

Ingredients: cacao powder, cacao butter, nuts, granulated sugar, milk

Tools: Microwave, large bowl, mold

Cocoa powder, cocoa butter, (it's better to buy chunks, but of course if you buy powdered, that's fine too. But if you buy powdered cocoa, you have to buy butter). For cocoa butter buy fat substitute, you won't gain weight if you eat too much of it.

Nuts: buy pure nuts, peanuts, hazelnuts, almonds, sugar, milk

Practice: 1, peel the nuts, lay them flat in the microwave oven chassis, high heat for 3 to 5 minutes (700W microwave oven) baked.

2. Get a steamer, put water in it and heat it up. Then place a large bowl on the steaming grid. Put the cocoa powder, cocoa butter and granulated sugar in the bowl and keep stirring. Until the contents of the bowl are a paste (thicker, in that the spoon will drip down, but not quickly. It's a bit like pouring tomato salsa.)

3. Pour the nuts into the paste, add a little milk and stir again until it's a sticky load again and cool naturally.

Place the paste in the fridge freezer for 5 to 10 minutes and remove.

4. Heat again, until melted (remember to stir) At this point you can also add a little spice or sweetener of your choice.

Pour into the mold and let it cool naturally.

Note: If you can't buy cocoa powder and cocoa butter, you can just buy oven-ready chocolate balls

I only put hazelnuts in the nuts in this recipe and it tastes really good. Try it out. If you can buy the ingredients, I suggest you make a second one, because that's what I did. If you want to keep it simple, you can just make the first one. After all, it's easier to buy readymade chocolate than it is to go and buy cocoa powder and cocoa butter.