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How to make alcoholic chocolate and operate it at home?
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Raw materials for Jiuxin chocolate: 2.5kg of sugar, 0.75 ~ 1 kg of water, 0.5kg of distiller's yeast, 8 ~ 10 ml of fruit juice essence and a little pigment.

The specific steps of wine-centered chocolate are as follows: ① Put white sugar and water into a pot, heat and melt them, filter them with a reed sieve, put them into a sugar boiling pot, and cook them until? 1 12℃? Stay away from the fire.

(2) Adding distiller's yeast and essence into the syrup. If you need to color, you can also add pigments. Then store the syrup in a pot with a long mouth, hold the pot in one hand and the pot mouth in the other, and inject the syrup into the cavity of the powder mold.

(3) The filling syrup should be leveled with a powder mold. After filling, a layer of starch should be covered on the surface of the syrup with a reed screen, and then it should be sent to the drying room for drying for 6-7 hours.

(4) After hot baking, cover a thin board (slightly larger than the chalk board) on the chalk board, and turn the board over to make the chalk board compound on the board. ⑤ Each chalkboard must be turned over one by one and baked overnight. The purpose of turning the chessboard is to make the sugar shell crystal uniform in thickness. ⑥ The next day, turn the powder tray back to the front, remove the wooden board, dig out the chocolate particles in the wine center one by one, and brush the attached starch with a soft brush.

Exercise 2

Materials required for wine chocolate: 5 grams of Dujun orange wine, 60 grams of dark chocolate, 35 grams of whipped cream, 0/5 grams of butter/kloc-and 300 grams of dark chocolate.

The specific steps of wine chocolate are as follows:

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2. Freeze the wine core material in the refrigerator for 20 minutes.

3. Chop the chocolate in material B, put it in a container and stir it with warm water until it melts.

4. Pour the melted chocolate into the chocolate mold, shake the mold to make the chocolate liquid evenly cover all the contact surfaces of the chocolate mold, and then pour out the chocolate liquid.

5. At this point, the inside of the chocolate mold will be covered with a layer of chocolate liquid evenly, air-dried until the chocolate is solidified, then poured in the chocolate liquid again, shaken and poured out, so that it can be thickened into two layers and allowed to solidify.

6.? After cooling and molding, divide the wine stuffing into small portions, put one portion in each mold, then inject chocolate liquid, scrape off excess chocolate with a scraper, level the wine stuffing, and put it in the refrigerator for cold storage and molding.

7.? After completely hardening and curing, take out the mold and tap it on the operating table a few times, and the molded wine chocolate will fall off smoothly.