Method 1: Dove bags chocolate, a small bar. After the bag was scalded with hot water, it became a paste. Tear open the bag and squeeze it out. Squeeze it into a mold or squeeze it into a plastic wrap to twist it into the pattern you want. After a few minutes, it will solidify as elastic as ham sausage and then pour it out. If you can't pour it out, you can insert a chopstick in the middle before it is completely hard, and then gently pull it out backwards. Then, put it on a plate to cool and solidify. You can decorate it in the middle. Cut the rose petals and sprinkle with milk powder. I made it in summer. It only takes more than an hour. Winter should be fast. If you are in a hurry, it will be faster to put it in the upper refrigerator.

Method 2:

How to make chocolate

1. How to melt chocolate

To make large pieces of pure chocolate into small pieces with stuffing, you must melt the chocolate first. Can I use the microwave when melting chocolate? Take out the chocolate at low temperature and stir it from time to time to reduce its temperature. You can also put chocolate in a container, cover it with plastic wrap, then put the container in a hot water pot and melt it by "double boiling". You can also use a special chocolate melting machine. The temperature of melting chocolate generally does not exceed 32℃. If the temperature is high, chocolate will vomit milk. Some people like to cut chocolate into small pieces when melting it, but this is completely unnecessary. Cutting chocolate into small pieces is easy to produce particles when it melts, so just cut chocolate into small pieces. But be careful not to get wet when melting chocolate.

2. The temperature at which chocolate is made

Be sure to control the temperature when making chocolate. Among them, "Kama", "Swiss Lotus" and other brands of raw materials have higher requirements on temperature. If the temperature is not well controlled, the finished product will lack luster and vomit easily? Whitening, not easy to demould and so on. "Kama" and "Swiss Lotus" are melted and cooled to the point where they can feel cold with their lips, so they can be used to make them. If time is short, you can pour the melted chocolate on clean marble or paper and stir it repeatedly with a spatula until it cools. Kama and Swiss Lotus are suitable for making all kinds of chocolates and decorations.

Compared with Kama and Swiss Lotus, raw materials of chocolate such as Eagle brand and Crystal brand do not need high temperature. They can be used for making when they are melted and cooled to warm, and are easy to demould and tough to form, but the finished product tastes a little worse. "Eagle brand" and "Crystal brand" are generally only suitable for decorations.

Step 3 make chocolate stuffing

The basic formula of chocolate stuffing: chocolate 1000g whipped cream 500g.

Production: Boil the whipped cream, turn off the fire, pour the cut chocolate into the whipped cream, the chocolate will melt quickly, then stir it evenly, cool it and put it in the refrigerator. After solidification, take it out. Chocolate candy is made by rubbing chocolate stuffing into small balls and hanging a layer of pure chocolate that melts and cools to a proper temperature.

Make chocolate with a mold

Besides hand-made, chocolate can also be made with molds. Chocolate molds are all board by board, and one board can make more than 20 chocolates at a time. Chocolate made by molds has various shapes, such as round, square, heart-shaped, flower-shaped and various animal shapes.

When making chocolate with a mold, first clean the mold, then pour the melted chocolate cooled to a proper temperature into the mold, and then pour out the excess chocolate? Scrape chocolate around the mold, so that the inner wall of the mold is evenly covered with a layer of chocolate, forming a chocolate shell? But not the back cover. As soon as the chocolate in the mold is solidified, the chocolate stuffing that has just been cooled but not solidified is quickly injected into the chocolate empty shell in the mold, and then the mold is put into the refrigerator for refrigeration. After 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 until the chocolate is demoulded? The chocolate is separated from the mold, and when there is air between them, the chocolate can be poured out. Whether you make chocolate by hand or with a mold, you can add other things to the chocolate stuffing. If nuts are added to the stuffing, they can be made into nut chocolate; Rum chocolate can be made by adding rum. In addition, caramel can also be added to the stuffing to make caramel chocolate; Add chestnut paste to make chestnut paste chocolate and so on.

Step 5 make three-dimensional hollow chocolate

On Easter, people usually make chocolate eggs and rabbits; At Christmas, chocolate Santa Claus, Christmas bells, boots and carriages are also made. And these chocolate products are three-dimensional and hollow. So, how to make three-dimensional, hollow chocolate with molds?

Let's take a look at this chocolate mold first. The mold for making this chocolate is usually only the size of a palm and consists of two halves of different shapes. When in use, the two halves are put together and fixed with iron clips to form a complete mold.

When making, first clean the mold, put the two mold halves together and fix them with iron clips, then pour the melted chocolate cooled to a proper temperature into the mold to fill it, then turn the mold over and pour out the chocolate in the mold, leaving only a thin layer of chocolate on the inner wall of the mold. At this time, gently tap the mold from the outside with a spatula, on the one hand, make the chocolate layer on the inner wall of the mold as thin as possible, on the other hand, avoid bubbles in the finished product. Then put the mold on the grid, and then use the container below to let the excess chocolate in the mold flow into the container. When the chocolate in the mold is almost dry, scrape off the chocolate hanging at the lower end of the mold with a knife. On the premise of ensuring that the finished product is not broken, it is best to make this three-dimensional hollow chocolate thinner, but of course it should not be too thin. Therefore, if the chocolate layer on the inner wall of the mold is hung too thin, it needs to be hung again to prevent the finished product from being broken. When everything is ready, put the mold in the refrigerator. When the chocolate has just been demoulded, it is taken out, and the clip and mold are removed to obtain solid hollow chocolate.

By the way, chocolate can also be used as various decorations for cakes and desserts, such as chocolate chips, chocolate nets, chocolate leaves, chocolate ribbons, chocolate cigarettes and so on.