Tell you how to make chocolate.

First of all, the raw materials for making chocolate

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.

Make refined chocolate

The manufacturing process is very complicated. Cocoa beans need to be selected, dried, ground, heated, stirred, aged and cooled.

Filling the mold can form a perfect dark chocolate. About 1 kg cocoa beans can only extract less than 500g of chocolate.

Power essence, and the production process needs at least 20 steps. Some high-quality chocolates are made by just stirring cocoa pulp.

It may take 120 hours, and the whole process can be said to be time-consuming and laborious. At the same time, the whole production process must be strictly controlled.

The heating system (that is, indoor air conditioning equipment), a little careless, the whole pot of chocolate will be at sixes and sevens.

1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to hurt your brain for the complicated process of temperature regulation and cooling.

Tendon. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. Choose crushed almonds and nut paste.

(Praline paste) There are strawberries. We should demonstrate how to make Rocher and how to make strawberries put on suits.

When you dissolve chocolate, you must scald it with water, and you can't cook it directly. Chuck, be careful when you take chocolate.

Force can't touch water at all.

3. After chocolate and nut paste are mixed into paste, add almond nuts.

4. Mix a part with a fork and knead it into a ball in the palm of your hand. Put the spherical chocolate in the refrigerator and set it.

Take it out, dip it in dark chocolate pulp, put it in the refrigerator and set it.

Handy friends can also make new chocolate shapes with fruits. The outer layer of the selected fruit must be completely free of moisture.

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6. Making a strawberry suit is very simple. Dip strawberries in a layer of white chocolate sauce, set them in the refrigerator, and then

Dip it in dark chocolate sauce, put it in the refrigerator and process it on strawberries with a roller filled with chocolate sauce.

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I have two recipes. I didn't make the first recipe, and I made the second one once. Does it taste okay? I think the cocoa powder I bought really doesn't affect the taste. You bought it better when you bought it.

Bake some nuts, hazelnuts, almonds and pumpkin seeds.

Make chocolate with microwave oven and "microwave-resistant plastic box".

Slice the chocolate ~ the more broken the better.

Put the chocolate in a "microwave-resistant plastic box"

Use medium heat ~ microwave for 2 minutes first ~ take out the stirred chocolate ~

PS: Because the chocolate in the middle is not easy to dissolve ~ Stir and mix.

Microwave again for about ~ 1 minute and a half ~ 2 minutes ~ adjust the microwave time according to the situation.

Pour the dissolved chocolate directly ~ or fill the mold with triangular paper ~ and then tap the mold a few times to knock out bubbles.

Smooth the chocolate with a hard scraper or spatula before putting the roasted nuts in.

If you use a soft chocolate mold ~ fill chocolate with triangular paper ~ add a proper amount of sweet chocolate, you don't need to smooth it with a spatula.

The second prescription

Ingredients: cocoa powder, cocoa butter, nuts, sugar and milk.

Tools: microwave oven, big bowl, mold.

Cocoa powder, cocoa butter, (it is better to buy a piece, of course, if you buy powder. But if you buy cocoa powder, you have to buy butter. If you buy cocoa butter instead of fat, you won't get fat if you eat too much.

Nuts: Buy pure nuts, peanuts, hazelnuts, almonds, sugar and milk.

Practice: 1. Peel the nuts, spread them on the microwave oven chassis, and bake for 3~5 minutes (700W microwave oven).

2. find a steamer, drain the water and heat it. Then put the big bowl on the steamer. Put cocoa powder, cocoa butter and sugar into a bowl and stir constantly. Until the things in the bowl are mushy (sticky, dripping on the spoon, but not soon. It's a bit like pouring ketchup)

3. Pour the nuts into the paste, add a small amount of milk, stir until it becomes sticky again, and naturally cool.

Put the paste into the freezer and take it out after 5~ 10 minutes.

4. Heat again until it melts (remember to stir). At this time, you can also add some spices or sweeteners you like.

Pour into the mold and cool naturally.

Note: If you can't buy cocoa powder and cocoa butter, you can only buy chocolate balls that can be put in the oven.

I only put hazelnuts in this recipe, and the taste is often gray. Just try it. If the materials are available, I suggest you do the second one, because I will do the second one. If you want to be simple, be the first. After all, it is easier to buy ready-made chocolate than cocoa powder and cocoa butter.