Make your own chocolate 1. Raw materials for making chocolate In the supermarket, we can see a variety of beautifully packaged chocolates.

So how are they made?

To make chocolate, you 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 the relatively pure and high-quality ones include "Kama", "Lindt", etc. They are usually packed in a pack of 2 kilograms.

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

Black chocolate has lower sugar content and a more bitter taste; brown chocolate is milk chocolate, which tastes very good and is very popular among people; white chocolate is made from cocoa butter, milk and sugar, and is not strictly

Chocolate in the sense? Because no cocoa powder is added, but oily pigments are added to it, and chocolates of various colors can be prepared.

2. How to make chocolate 1? How to melt chocolate. To make large pieces of pure chocolate into small pieces of chocolate with fillings, you need to melt the chocolate first.

When melting chocolate, you can either use a microwave oven at a lower temperature and take out the chocolate and stir it occasionally to lower its temperature. You can also put the chocolate in a container, cover it with plastic wrap, and then put the container into a hot water pot.

Melt the chocolate using the "double boil" method, or use a specialized chocolate melting machine.

The temperature of melting chocolate generally does not exceed 32°C. If the temperature is too high, the chocolate will spit out milk.

Some people like to chop the chocolate very finely when melting it, but this is completely unnecessary.

Chopping the chocolate very finely will tend to produce grains when melted, so just cut the chocolate into small pieces.

However, be careful not to touch the chocolate with water when melting it.

2. Temperature for making chocolate. The temperature must be controlled when making chocolate.

Among them, the raw materials of "Kama", "Lindt" and other brands have higher temperature requirements. If the temperature is not properly controlled, the finished product will lack luster, be prone to spitting, turn white, and be difficult to demould.

After "Kama" and "Lindt" are melted and cooled to the point where you can feel the coldness on your lips, they can be used for making.

If you are pressed for time, pour the melted chocolate onto a clean marble or paper and stir with a spatula until cool.

"Kama" and "Lindt" are suitable for making chocolates and decorations of various flavors.

Compared with "Kama" and "Lindt", chocolate raw materials such as "Eagle Brand" and "Jing Brand" do not have high temperature requirements. They can be used for making when they are melted and cooled to warm, and they are easy to demould.

The molding is tough, but the taste of the finished product is slightly worse.

"Eagle Brand" and "Jing Brand" are generally only suitable for making decorations.

3. Preparation of chocolate filling. Basic recipe for chocolate filling: 1000g of chocolate, 500g of whipping cream. Preparation: Boil the whipping cream, remove from the fire, pour chopped chocolate into the whipping cream, the chocolate will melt quickly, then

Stir it evenly, cool it and put it in the refrigerator to refrigerate. After it solidifies, take it out and serve.

The chocolate filling is rolled into small balls, and a layer of pure chocolate that has been melted and cooled to the appropriate temperature is hung on the outside to make chocolate candy.

4. Make chocolate with molds. In addition to hand-making, chocolate can also be made with molds.

The chocolate molds are made one plate at a time, and each plate can make more than 20 pieces of chocolate at a time.

Chocolates made with molds come in various shapes, including round, square, heart-shaped, flower-shaped, and various animal shapes.

When making chocolate with a mold, you must first wipe the mold clean, then pour the melted chocolate that has been cooled to the appropriate temperature into the mold, then pour out the excess chocolate, and scrape the chocolate around the mold to make the inner wall of the mold even.

Dip a layer of chocolate to form an empty chocolate shell, but the bottom is not sealed.

As soon as the chocolate in the mold solidifies, quickly inject the chocolate filling that has just cooled but not yet solidified into the empty chocolate shell in the mold, and then place the mold in the refrigerator to refrigerate.

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. When the chocolate is unmolded, the chocolate and the mold are separated, and there is air between them.

Pour out the chocolate.

Whether you make 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 brownies; if you add rum, you can make rum chocolate.