In the supermarket, we can see all kinds of beautifully packaged chocolates. So how are they all made?

To make chocolate, we must first understand the brand and nature of raw materials. At present, there are many common brands of chocolate raw materials in China, among which

The purer and better quality products are "Kama" and "Swiss Lotus", which are generally packed in 2 kg. Chocolate

Raw materials generally have three colors, namely black, brown and white.

Dark chocolate has low sugar content and bitter taste; Brown chocolate is milk chocolate, which tastes very good and is very popular.

People welcome it; It is not a strict coincidence that white chocolate is made of cocoa butter mixed with milk and sugar.

Keli? Because cocoa powder is not added, chocolate of various colors can be made by adding oily pigment.

Second, 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. Melting skill

Can I use the microwave when I am acrylic? Take out the low-temperature chocolate and stir it from time to time to reduce its temperature. Also,

You can put chocolate in a container, cover it with plastic wrap, and then put the container in a hot pot. It is clever to use the method of "double cooking"

Acrylic melting, you can also use a special chocolate melting machine. The temperature of melting chocolate generally does not exceed 32℃, which

High chocolate will spit milk. Some people like to cut chocolate into small pieces when melting it, but this is completely unnecessary. Jiangqiaoke

Hard cutting tends to produce particles when it melts, so just cut the chocolate into small pieces. But be careful.

Never get wet when melting chocolate.

2? The temperature at which chocolate is made

Be sure to control the temperature when making chocolate. Among them, the raw material temperature requirements of "Kama" and "Swiss Lotus" brands.

Higher, if the temperature is not well controlled, the finished product will lack luster and spit milk easily? Whitening, not easy to take off

Patterns and other phenomena. After the "Kama" and "Swiss Lotus" are melted, they can be used when they are cooled to the point where they can feel cold with their lips.

Make. If time is short, you can pour the melted chocolate on clean marble or paper and stir it repeatedly with a spatula.

Calm down. 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 have lower requirements on temperature and melting.

After melting and cooling to warm, it can be used for making, which is easy to demould and tough to form, but the taste of the finished product is slightly poor.

. "Eagle brand" and "Crystal brand" are generally only suitable for decorations.

3? Manufacture of chocolate stuffing

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

Production: boil the whipped cream, turn off the fire, pour the chopped chocolate into the whipped cream, the chocolate will melt soon, and then

Stir well, cool, put in refrigerator, and take out after solidification. Knead the chocolate stuffing into balls.

A layer of pure chocolate cooled to a suitable temperature after melting is hung on the surface to make chocolate candy.

4? Make chocolate with a mold

Besides hand-made, chocolate can also be made with molds. Chocolate molds are one board at a time.

Can make more than 20 pieces of chocolate. Chocolate made by molds has various shapes, such as round, square, heart-shaped,

Flower shapes, as well as various animal shapes.

When making chocolate with a mold, the mold should be cleaned first, and then the melted chocolate cooled to an appropriate temperature should be poured into the mold.

And then pour out the extra chocolate? And scrape chocolate around the mold to make the inner wall of the mold evenly colored.

A layer of chocolate forms a chocolate shell? But not the back cover. When the chocolate in the mold solidifies rapidly

Pour the chocolate stuffing that has just been cooled but not solidified into the chocolate shell in the mold, and then put the mold in the refrigerator to cool.

Hide. After the chocolate filling is solidified, take out the mold, seal the bottom of the empty shell with some chocolate, and then put it in the mold.

Put it in the refrigerator until the chocolate is demoulded? Chocolate and mold are separated, and when there is air between them, chocolate can be mixed.

Pour 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 chopped chestnuts, and make chocolate with chopped chestnuts.

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5? Manufacture of three-dimensional hollow chocolate

On Easter, people usually make chocolate eggs and rabbits; At Christmas, we should make it smarter.

Crick Santa Claus, Christmas bell, boots and carriage, etc. And these chocolate products are three-dimensional and hollow. therefore

How to make three-dimensional and hollow chocolate with mold?

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 parts.

There are various shapes. When in use, the two halves are put together and fixed with iron clips to form a complete mold.

When making, clean the mold first, put the two halves of the mold together, fix them with iron clips, and cool them to a suitable temperature after melting.

When the temperature of chocolate is poured into the mold and filled, then the mold is turned over, and the chocolate in the mold is poured out, leaving only the mold.

The inner wall is covered with a thin layer of chocolate. At this time, gently tap the mold from the outside with a spatula, on the one hand, make the inner wall of the mold

The thinner the chocolate layer on the table, the better. On the other hand, it can avoid bubbles in the finished product. Then put the mold on the grid.

Use an upper container and a lower container, and then 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, this three-dimensional hollowing out

Our chocolate had better be thinner, but certainly not too thin. Therefore, if the chocolate layer on the inner wall of the mold hangs too thin,

You need to hang it again in case the finished product is broken. When everything is ready, put the mold in the refrigerator. Wait until chuck

When the force is just released from the mold, the clamp and the mold are taken out to obtain the solid hollow chocolate.

By the way, chocolate can also be used as various decorations to decorate cakes and desserts, such as chocolate chips.

Chocolate net, chocolate leaf, chocolate ribbon, chocolate cigarette, etc.

Chocolate making is a profound art, and it is difficult for us to make it clear in a few words. The production of chocolate is developing well.

Quick, although the equipment used now has become more and more advanced, handmade chocolate is still more expensive. Nowadays, chocolate

The taste of chocolate has also changed a lot, because the traditional taste of chocolate is out of date, while the new taste, such as tea taste,

New chocolates such as spices and fruits are becoming more and more popular. But no matter how it develops, chocolate is always

Because of its exquisite and charming characteristics, it has long been loved by people. So, our dessert chef has mastered it.

Some common sense of making chocolate will definitely be helpful for future work.