1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to worry about the complicated process of temperature regulation and cooling. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, Praline paste and strawberries to demonstrate how to make Rocher and how to make strawberries wear suits.
2. When dissolving chocolate, you must scald it with water, and you can't boil it directly. Be very careful when handling chocolate, chocolate can't get wet at all.
3. After the chocolate and nut paste are mixed into paste, add almond nuts.
4. Mix a part with a fork and put it in the palm of your hand and knead it into a ball. Put the ball-shaped chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate pulp, put it in the refrigerator and set it.
5. Handy friends can also use fruits to make new chocolate shapes. The outer layer of the selected fruit must be completely moisture-free.
6. Creating a strawberry suit is very simple. Let the strawberries be dipped in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them on the strawberries with a drum filled with chocolate paste.
How to make alcoholic chocolate!
The preparation method comprises the following steps: mixing1.5-3.0% by weight of alcohol and 0.5-5.0% by weight of soybean phospholipids into chocolate raw materials, stirring at high speed to make them uniformly distributed in the chocolate raw materials, and then injection molding and curing, wherein the alcohol used is aqueous alcohol, and the ethanol content is above 80% (by volume), which is brandy, wine and soybean lecithin.
Wine chocolate can be made by one of the following two methods:
1. Including the method of blending process. In this method, alcohol and lecithin are mixed into chocolate raw materials before or after mixing, and cooling is started within 5 minutes after mixing, and it is cooled to below 20℃.
2. Does not include the method of blending process. In this system, alcohol and lecithin are first mixed into chocolate-shaped raw materials at 30 ~ 70℃, and then cooling is started within 10 minutes (preferably 5 minutes) after mixing, and it is cooled to below 20℃. Soybean phospholipids (such as lecithin) have been used as the emulsifier of chocolate. Increasing the dosage of soybean phospholipids to 0.5 ~ 5.0% by weight can make more alcohol directly mixed into chocolate, so that the combined alcohol can be kept in chocolate for more than 6 months.
You can also make solid chocolate!
Firstly, chocolate raw materials such as cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spice are mixed, and then they are micronized by a rotary grinding roller, refined by a fine grinding roller, processed into powder flakes by a rotary grinding roller again, sieved evenly by a sieve, and finally molded by a molding press.
However, this seems a bit complicated,' sifting'? I don't think so now. Is there a substitute?
Wine heart chocolate sandwich candy! Are you interested?
Raw material formula: white sugar 10 kg of various famous wines10.5 kg of cocoa powder (containing sugar) 4.0 kg of cocoa butter10.6 kg of sugar powder10.5 kg of alcohol 0.4 ~ 0.6 kg.
Production method
1. Molding: Mix flour and talcum powder according to the ratio of10: 3, bake after mixing to remove water (use some of them and put the rest in a wooden tray for pressing and flattening), and print a semi-spherical or bottle-shaped model with a stamp to make it evenly spaced and uniform in depth.
2. Boiling sugar: according to the procedure of melting and boiling hard sugar, when the concentration of syrup is appropriate, alcohol and wine are added immediately after the pan is off the head, and the mold is poured immediately.
3. Mold filling and heat preservation: when alcohol and wine are added into the syrup, the syrup is squeezed into the mold by a nozzle while it is hot, and the syrup flow rate must be slow and uniform. After mold filling, a layer of baked flour and talcum powder mixed powder is covered on it, with a thickness of about 1 cm. Then, the powder tray after mold filling is placed in a heat preservation room with a constant temperature of 35℃ and allowed to stand for 12 hours.
4. Powder dusting and coating: after drying, gently dig out the sugar cubes one by one in the mould, dust off the powder adhered to the surface of the sugar cubes with a brush, and then coat with chocolate paste, that is, add cocoa powder, cocoa butter and sugar powder in the ingredients with slight heat, melt them into paste, put a few sugar cubes into it when it is slightly cooled (close to cooling but not yet condensed), take them out immediately after immersion, and put them on wax paper for drying.
5. Cool the package.
Operation essentials
1. The interval between baking powder model and sugar production should not be too long, so as to prevent the powder tray from absorbing moisture in the air again. However, hot powder molding cannot be used for this reason. It is difficult to crystallize sugar at high temperature, but it will promote anti-sand.
2. Boiling sugar is the key to making alcoholic chocolate candy, and the amount of water added during boiling sugar should be well controlled. The final boiling temperature is the optimal concentration of syrup. If the humidity of final boiling is too high, the prepared sugar blank will become hard candy completely, and no wine slurry will be precipitated. If the final boiling temperature is low, the syrup is too tender to form a sugar block. The determination of boiling temperature should depend on the specific conditions of season, climate and process equipment.
3. When filling the mold, the syrup flow rate should be slow and even, and the shape of the mold must not be damaged. Mold filling should be done at one time while it is hot to prevent the temperature of syrup from decreasing and causing sand return. During heat preservation, the humidity should not be high and low, otherwise it is difficult to crystallize. During heat preservation, the syrup should be cooled naturally, otherwise it will produce coarse crystals and be easily broken.
4. The formula of coated chocolate pulp should be accurate, in which the cocoa butter content should be slightly higher, and the temperature should be controlled within the range of 30 ~ 33℃. Too high pulp temperature or too long immersion time will often lead to the softening of sugar cubes, and the temperature of sugar cubes and pulp should be close, and it is better to have the temperature of sugar cubes slightly lower than the humidity of pulp.
5. The coated and dried candy must be cooled quickly, and its temperature should be controlled within 7 ~15℃. In summer, it is best to send it to a cold storage or refrigerator for cooling, and then it can be packaged and boxed after cooling and setting.