Chocolate production can be divided into two parts, one is the harvesting of cocoa beans, the other is the baking of cocoa beans.
The last three steps of refining, deacidification and tempering are the key to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, while deacidification is to remove the sour taste of chocolate, and the deacidified chocolate can reveal its fragrance. The final tempering mold refers to the cooling process of heating and cooling to carve the shape of chocolate, and to maintain the natural luster of chocolate by adjusting temperature and constant temperature.
Homemade chocolate:
Raw materials: cocoa powder, cocoa butter, sugar and milk.
Tools: microwave oven, large bowl, mold cocoa powder, cocoa butter, (it is better to buy a block, of course, if you buy a powder. But if you buy powdered cocoa, you have to buy butter.)
method of work
1, find a steamer, drain water and heat it. Then put the big bowl on the steamer. Chocolate
2. Put cocoa powder, cocoa butter and sugar in a bowl and keep stirring. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not quickly. Kind of like pouring tomato sauce)
3. Add a small amount of milk and pour it into the paste, then stir it until it becomes sticky again, and naturally cool it. Put the paste into the freezer, and take it out after 5~ 10 minutes.
4. Heat it again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like. Pouring into a mold, and naturally cooling. If you can't buy cocoa powder and cocoa butter, you can just buy chocolate balls that can be put into the furnace.