The production of chocolate flowers is not as complicated as many people think. The operability of chocolate after syrup treatment has been greatly enhanced. Here are five ways to knead chocolate flowers. These five kinds of flowers have different styles. You can choose different varieties according to different occasions. There must be one you need. Material dark chocolate125g glucose syrup? 50 grams? 1. Break the dark chocolate into small pieces and put them in a bowl.
2. Put the bowl in hot water, heat it from water and keep stirring. Be careful not to splash water into the bowl.
3. Stir until the dark chocolate is completely dissolved, and take the bowl out of the water.
Step 4 pour in syrup
5. Mix well with a rubber scraper.
6. Mix well into a thick chocolate liquid. If you are not in a hurry to use it, cover the chocolate liquid with plastic wrap and put it in a cool place or in the freezer, and then use it after solidification. If you want to use it immediately, please follow the following steps.
7. Pour the chocolate liquid on the marble countertop.
8. Scoop the chocolate liquid repeatedly with a scraper to cool the chocolate.
9. Chocolate will soon become thicker and thicker. Keep shoveling chocolate
10. When the chocolate is solidified into a lump, but still soft, it can be used.
1 1. Knead the chocolate treated with syrup into several small round grains the size of soybeans.
12. Take a piece of chocolate and knead it into a shape with a sharp top and a thick bottom. Insert it on chopsticks as a flower heart
13. Take a small round particle, sandwich it between two pieces of oil paper, and roll it out into a circle with a rolling pin. Roll it as thin as possible, and the roses will be more beautiful. But the thinner it is, the more difficult it is to operate. (The function of oiled paper is to prevent chocolate from sticking to the rolling pin. If there is no oiled paper, use a fresh-keeping bag instead.)
14. Tear off the oily paper and roll the rolled chocolate on the flower heart. This is the first petal.
15. Continue to roll a chocolate disc as the second petal and roll it on top of the first petal.
16. Gently curl the upper part of the petal backwards by hand to become the shape shown in the figure.
17. Continue to put the third petal in the same way and curl it.
18. This is what the fourth petal looks like. When placing, make the starting point of each new petal in the middle of the previous petal.
19. Repeat this process and the flowers will gradually take shape.
20. Finished products
2 1. Also make a flower heart with a sharp top and a thick bottom. The flower heart of a straight rose is 2-3 times larger than that of a curly rose.
22. Take a chocolate ball the size of a soybean and roll it between oil paper to form an oval shape (different from the round shape of a curled rose).
23. Wrap the oval chocolate chip around the top half of the flower heart (don't wrap the flower heart completely). This is the first petal.
24. Continue to roll out the oval petals. The starting point of the second petal is slightly behind the starting point of the first petal, and it falls after the first petal, covering the first petal.
25. Continue to put petals. The starting point of each new petal is slightly behind the starting point of the last petal and wraps the last petal.
26. The farther back, the bigger the petals are. This is also different from the curly-edged rose. The curly-edged rose can use petals of the same size from beginning to end, but the petals of the straight-edged rose must be larger and larger to successfully wrap a petal.
27. With the increase of petals, the flower heart is gradually all wrapped.
28. finished products. It is more difficult to make straight-edged roses than curled-edged roses.
29. Prepare five chocolate balls with the same size.
30. Sandwiched between two pieces of oiled paper, roll it into a circular sheet.
3 1. Use a toothpick to press out the pattern as shown in the figure on the rolled disc.
32. Take a piece of chocolate and knead it into a big and small shape as a receptacle. There is a pit in the upper part of the receptacle, as shown in the figure.
33. Put the first petal on the receptacle.
34. Put on the second petal. Half of the petals are pressed on the first petal.
35. Put the remaining petals in turn. Make each petal press half of the previous petal.
36. Take a chocolate ball and wrap it with gauze, so that the surface of the ball is printed with traces of gauze to create the texture of the flower.
37. Put the stamen in the center of the flower. Five-petal flowers are generally made smaller and more beautiful. It seems silly to make it too big. When decorating the cake, you can make many small five-petal flowers and decorate them on the surface of the cake in clusters, and the effect is very good.
38. Knead two chocolate balls, one big and one small. The big one is squeezed into a shape of big top and small bottom, and the small one is placed on the big top, which is the receptacle. As shown in the figure
39. First, take a small chocolate ball, sandwich it between two pieces of oiled paper and roll it into an oval shape.
40. Wrap the oval around the small chocolate in the upper part of the receptacle to become a flower heart.
4 1. Take three chocolate balls with the same size, sandwich them between two pieces of oil paper and roll them into round pieces.
42. Use a toothpick to press out the pattern as shown in the figure on each wafer to become petals.
43. Take a petal and stick it on the receptacle.
44. Paste the remaining two petals in turn. Three petals just circle the flower heart. Gently curl the upper part of the petal back by hand. This is the first layer of petals
45. Make three more petals and stick them under the first petal to become the second petal. Each petal curls backwards, and six petals are finished.
46. Divide out some chocolate balls.
47. First, take five small balls of equal size and roll them into round petals.
48. Take a piece of chocolate and knead it into a shape of big top and small bottom as a receptacle.
49. Wrap the petals around the receptacle, and curl the upper part of the petals so that the petals are flush with the receptacle surface.
50. Continue to roll out 5-6 petals. Petals must be very thin to have an effect. Put the petals on the receptacle according to the method of making five petals. This is the first layer of petals
5 1. Continue to roll out 5-6 petals and put them on the first layer in the same way to become the second layer. The petals of this layer need to be smaller than those of the first layer.
52. Roll out 5-6 petals to make the third layer. The petals of the third layer are smaller than those of the second layer.
53. Separate each petal with chopsticks, so that each petal bends into a natural shape and presents a blooming posture.
54. finished products. When making carnations, I only used three layers of petals. If I use four or even five layers, the effect will be better, but the difficulty of making carnations will be doubled. The petals of carnations must be rolled very thin to bend into a natural shape.
Tips 1.? Before kneading chocolate flowers, syrup needs to be added to chocolate to make chocolate soft and easy to shape.
2.? The purpose of adding syrup is to make chocolate soft and easy to handle. The added syrup is mainly glucose syrup. In addition to the category clearly marked as glucose syrup, corn syrup and oligosaccharide syrup can be used. Theoretically, fructose corn syrup and malt syrup can also be used, but the proportion of use may be different.
3.? Adding syrup does not mean that chocolate will remain soft all the time. It still has the characteristics of melting when heated and hardening when cooled. Appropriate room temperature will make it easier to knead chocolate flowers. When the weather is hot, you can reduce10g syrup to make chocolate easier to handle.
4.? The chocolate added with syrup can be sealed and stored in the refrigerator for a long time.
5.? All the steps of rolling out chocolate are done by putting chocolate between two pieces of oiled paper. Oil paper can prevent chocolate from sticking to the rolling pin. After rolling, just remove the oiled paper. If the chocolate softens too much, it may stick to the oily paper and cannot be peeled off. At this time, let the chocolate cool down slightly, or press it with the bottom of a cup filled with cold water, and the chocolate will not be so soft. There is no oiled paper, and plastic wrap can be used instead.
6.? When the room temperature is suitable, you can roll out all the petals needed by a flower and assemble them one by one. But when it's cold, rolled chocolate is easy to harden, so it's best to roll it one by one.
7.? When it is hot, prepare a cup filled with cold water, and always be ready to press the bottom of the cup on the chocolate to help it cool down. At any time, try not to touch chocolate for a long time, otherwise it will cause chocolate to melt. This also requires us to make the action as crisp and neat as possible. Straight-edged roses and carnations are more difficult to make in hot weather.
8.? When putting chocolate flowers on a cake or plate, cut off the extra flower center at the tail to make the bottom stable.
9.? Chocolate treated with syrup, if not used all at once, should be packed in sealed boxes and stored in the refrigerator, and can be taken out again at any time. The chocolate just taken out of the refrigerator will be very hard. Knead it repeatedly by hand for a period of time, and then it will become soft after the temperature rises (or leave it at room temperature for a period of time to wait for the temperature to become soft). Brief introduction of rock chocolate
Highly recommended, extremely simple, extremely delicious ~
Baked-free Aauto Quicker dessert, high-energy chocolate makes people feel less cold in winter.
It is usually called "rock chocolate" in dessert shops.
The raw materials are extremely simple, dark chocolate+instant cereal.
If you want to enrich it, it's good to add some raisins.
You can usually make it with ready-to-eat cereal for breakfast, if you want to get a lighter and crispy taste.
You can try "DGF chip crisp", which can be bought in a special baking place ~? Instant cereal with ingredients? 80g dark chocolate 80g method? 1. First break the dark chocolate into small pieces for use? I use the ready-made and cinnamon-flavored cereal at home. In order to make it more crisp, dry it in a pan over low heat and let it cool for later use? Pick a mold, I use a mini muffin mold, and evenly coat the inside with thin vegetable oil to make it easier to demould later.
2. Heat chocolate in water? Add a proper amount of water to the cauldron, put the dark chocolate into a small pot or container, put the small container into the cauldron, heat it with stirring from time to time until all the chocolate melts, then turn off the heat, take out the small pot and put it aside to let the chocolate temperature drop to the touch temperature. Note that chocolate should not be overheated, or it will separate. Stop heating as soon as it melts? Let the chocolate cool down so as to ensure that the cereal tastes crisp.
3. Mix the cooled chocolate and cereal evenly? Put it into the mold, compact and flatten it (you can also choose an ordinary plate to make the mold, cool it thoroughly and then cut it into pieces. Be careful that it must be thicker, and it will be enjoyable if it is three or four centimeters thick! ）? Move it into the refrigerator for half an hour, or just freeze it for a while? Take it out, tap the bottom of the container and demould it ~
Tips Using different flavors of chocolate, such as white chocolate and matcha chocolate, also has a very good effect ~
If you are willing to ponder, it is good to add some black coffee powder to it and have a coffee flavor ~
It is recommended not to use too sweet chocolate ~
Also, it is best to use instant cereal, which needs to be cooked before eating. I have never tried it.
It is estimated that you can use it after baking it first.
Brief introduction of truffle chocolate
Extraordinary delicious food under the plain appearance-no oven is needed.
Reference weight: 30 pieces? Materials: dark chocolate 230g animal whipped cream 3 tablespoons (45ML) butter12g brandy or rum? 1 tablespoon (15ML) 50g of cocoa powder? Practice? 1. chocolate soft core: dark chocolate 1 00g, 3 tablespoons of animal whipped cream (45ML), butter12g, brandy or rum1tablespoon (15ML). Chocolate surface: dark chocolate130g, cocoa powder 50g. First, make chocolate soft hearts. Break100g of dark chocolate into small pieces and add 3 tablespoons of whipped cream?
2. Heat in water and keep stirring (the temperature should not be too high) until the chocolate is completely dissolved. Then you can take the bowl out of the water?
3. Add chopped butter to the melted chocolate. Keep stirring until the butter is completely melted and mixed with chocolate?
4. Pour in 1 tablespoon of rum (or brandy) and mix well?
5. Put the mixed chocolate in the refrigerator until it is solidified. (It is better to refrigerate overnight)?
6. Refrigerate the solidified chocolate, dig a small piece with a spoon, take another spoon, and exchange the two spoons to make the chocolate into a round shape (not too round), and then put it on a flat plate?
7. Repeat this process and put the plastic chocolate soft balls into the flat plate?
8. Take another120g of dark chocolate and break it into small pieces. Heat in water and keep stirring until it is completely dissolved?
9. Take the chocolate out of the water after melting and cool it to the temperature similar to that of the palm of your hand?
10. Dig up a soft chocolate ball made in step 7 with a spoon and put it into the melted chocolate in step 9. Roll it so that it is covered with a layer of melted chocolate, and take it out quickly?
1 1. Put the fished chocolate balls into the cocoa powder. Change to another clean spoon, push the chocolate ball to roll around in cocoa powder, so that the surface is covered with cocoa powder, and then take it out and put it on a flat plate?
12. Make all the chocolate balls in this way. Place on a flat plate until the chocolate balls are completely hardened. Shake off the excess cocoa powder and put the chocolate balls in a sealed container for preservation?
Tips People who like food, even if they have never tasted it, have naturally heard the name of truffles. This ugly but rare and expensive edible fungus is regarded as a sacred product in food.
Many times, the price of truffles is more attractive than its taste. Truffles are a typical luxury in food. From black truffles with a price comparable to gold to white truffles with a price comparable to diamonds, it seems that even if the taste is completely ignored and only one bite is taken, it is incomparable enjoyment-although, just from the appearance, truffles are just an ugly potato.
Imagine, if you were served a plate of steak with black truffle sauce, would you refuse?
But our dessert today has nothing to do with real truffles. Our protagonist today is chocolate.
Truffle chocolate is a famous snack, which is a kind of handmade chocolate that imitates the appearance of truffles. Chocolate covered with cocoa powder looks like truffles just unearthed, hence the name. It's not proud to look like truffles, but it's ugly at best. The taste under its simple appearance is the real exciting reason.
When you first bite it, all you taste is the bitterness of pure cocoa powder. But then, you will bite through the crispy chocolate crust. Under this hard shell, there is a smooth chocolate soft heart mixed with light cream and light wine. When the progressive taste spreads in the mouth layer by layer, any description is redundant except closing your eyes and enjoying it.
To make top-class delicious truffle chocolate, there are many complicated requirements, such as the need to use pure malt whisky of a certain brand and a certain place of origin, such as the use of fresh hand-made chocolate and how much purity it should be. But again, if you just want to give your loved ones a gift at home, everything becomes simple. The fun of family DIY is that nothing is irreplaceable-except love.
Using the most common materials at hand can give people around you a surprise, can't it? Try this chocolate. Although it may look a little troublesome and make the kitchen a little messy, it will bring us more than just a few minutes when we put it in our mouth. In fact, chocolate leaves are very simple to make. You don't need to spend money on molds, just pick some leaves you like, and you can find any shape of leaves you want, haha. ? Material: leaves with deep chocolate lines? 1. Prepare useful leaves, clean them, and use kitchen paper to absorb the water on the surface. I use osmanthus leaves at the door of my family, which have clear lines and good results. Of course, you can choose other leaves you like, as long as the lines are clear.
2. Put the chocolate in a deep plate. I bought chocolate at the bakery, and other chocolates are ok.
3. Put water in the pot, and when it is heated to 60-70 degrees, put the plate with chocolate in the pot, heat it in water until the chocolate melts, and stir until there are no chocolate particles.
4. Use a soft brush, touch some chocolate, gently and evenly apply it to the leaves, remember that it is the back of the leaves, because the lines on the back are clearer, and the chocolate leaves made are reversed. It is just a positive effect to apply the back of the leaves. If it feels too thin, you can apply it again when the chocolate is slightly dry.
5. Let it solidify at room temperature, or put it in the refrigerator directly. It's cold, I let it solidify in the greenhouse, and it will be fine soon.
6. After complete solidification, pick up the leaves, start to separate from the tail end, and slowly separate the leaves downwards, so it is easy to separate. Be careful, or the chocolate will break 70% of the dark chocolate.
I really love black cleverness. If I don't eat it for a few days, I will think, this thing is not cheap, just a piece of it is twenty or thirty. So I want to do it myself. According to international practice, the formula tables are listed in order of proportion. The commonly seen formula of black chocolate includes cocoa butter, cocoa liquid, cocoa powder, sugar, milk (or milk powder) and soybean lecithin (emulsifier). Besides black chocolate, there are spices, nuts and other messy things. ?
According to the above information, I tried it three times by myself, but it didn't work. Once I made it taste like fat! ! After eating a piece, swear never to eat chocolate for life! ! ?
So I thought, it must be because I don't have cocoa liquid, so I didn't succeed! Later, various searches found that cocoa mass is a mixture of 50% cocoa butter and 50% cocoa powder. That ..... Can only be a matter of proportion! ?
So I did it for the fourth time and the fifth time, and finally succeeded! At least it's shaped! The taste is not particularly good, but it's a pretty black and clever taste. For the fifth time, it's finally delicate without emulsifier, and it feels like silk. It's raining in Mao Mao ~ ~
Hmm! ?
In fact, the process is not much different from that of buying ready-made chocolate to melt and reshape, but there are a few details to pay attention to. ? Material cocoa butter? Cocoa powder, whipped cream, powdered sugar, rum? Practice? 1. Weigh the basic materials for later use. What I do is 70% black cleverness. The ratio is as follows: cocoa butter+cocoa powder ***70% (cocoa butter is 1.5-2.5 times of cocoa powder) and the remaining 30% can be distributed according to taste. I'm 50/50. (unrefined cocoa butter, cocoa Bailey cocoa powder, purple breeze whipped cream, Swire sugar powder)
2. Prepare tools, a pot for heating and a bowl that can be put into the pot. Mixing cup (preferably with pointed mouth) and silicone mold
3. After mixing cocoa butter, cocoa powder and powdered sugar. In hot water of about 60 degrees, heat it from water and stir it constantly. I was lazy and didn't break the cocoa butter. It would be easier to stir if it was broken.
4. Stir to the state shown in the figure
5. Add whipped cream, this step is very important. At this time, the melted chocolate solution will become more delicate with stirring. The stability will be higher, and I don't know the specific principle yet.
6. Stir again to the state shown in the figure (thicker than before) and mix thoroughly. Away from the heat source, you can add some rum or chopped nuts at this time.
7. Let gingerbread man and the duck lie on a flat plate.
8. After pouring the chocolate liquid, gently shake the mold to eliminate bubbles, and take it to a lower temperature and wait for molding.
9. demoulding! It's best to pull the silicone mold. Let the chocolate loose in it? , and then back into the plate, so that the surface is smoother?
10. Bag! Why don't you show it off
Tips There must be no moisture in the mold!
The more carefully the chocolate solution is stirred for about a long time, the smoother the taste ~?
Give full play to everyone's intelligence! If you don't have whipped cream, you can use milk, milk powder and the like instead. It's not a necessary raw material! I'm a good chocolate maker. You can add me. I've been calling for a long time. Be satisfied! I can't send my picture. There is no picture. Please forgive me.