The manufacturing process is very complicated. Cocoa beans need to be selected, dried, ground, heated, stirred, ripened, cooled and filled in the mold to form perfect dark chocolate. About 1 kg of cocoa beans can only extract less than 500 grams of chocolate essence, and the production process needs at least 20 steps. It takes 120 hours to make some high-quality chocolates, and the whole process can be said to be time-consuming and laborious. At the same time, the whole production process must be carried out in a strict temperature control system (that is, indoor air conditioning equipment). If you are not careful, the whole pot of chocolate will be in a mess.

1. Choose chocolate bars that can be bought in general supermarkets, without worrying 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, peanut butter and strawberries to demonstrate how to make Rocher and how to put strawberries in suits.

When you dissolve chocolate, you must scald it with water, and you can't cook it directly. Be very careful when handling chocolate, it can't get wet 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, take it out after solidification, dip it in dark chocolate paste, and put it in the refrigerator for setting.

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

6. Making a strawberry suit is very simple. Dip strawberries 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 with a roller full of chocolate paste.

Method 2: chocolate making

Ingredients: cooking chocolate (white chocolate or dark chocolate), any small mold that can produce this effect, a flake mixer, a big bowl and a chipper.

Exercise:

1, put the chocolate chips into the bowl first, which is simple and convenient to melt, and the chocolate chips can be cut according to individual needs.

2. Heat to melt. There are two ways to achieve the melting effect in this step. One is the waterproof heating method, which puts hot water of about 60 degrees (note that the hot water at this temperature is not boiled yet, and the water temperature should not be too hot) into a bowl, then puts the bowl filled with chocolate into the bowl, and then starts to fully stir until the chocolate is completely melted and packaged into a sticky paste; Secondly, melt it in a microwave oven. This method will save time. Put the chocolate bowl in the microwave oven at a high temperature of 10 second, take it out and stir it thoroughly, then reheat it for 10 second, and so on. It's almost 1, and 2 minutes is almost the same. (Note, don't heat 65438+ at one time to save trouble.

3. In the process of forming. Put it in the mold and make it as smooth as possible. If you don't have a touch device, you can use a flower extruder decorated with cake cream to cool chocolate on a plastic smooth plate.

4, cooling. It's best to use the normal indoor temperature to cool down, not the refrigerator, it will be hard.

Method 3: chocolate making

Raw materials: cocoa powder, cocoa butter, nuts, sugar, milk tools: microwave oven, large bowl, mold.

Steps:

The first section preparation work

Cocoa powder: You can buy it at Carrefour or Metro Supermarket (don't go to other hypermarkets, there shouldn't be any). You can also try the food raw material store behind the first food company in Guizhou Road (this store must have molds). Don't be too particular about brands, because in China, it is good to have them. If we must stick to the brand, the Italian CIO Cordelice brand should be top-notch, but it is too expensive (highly recommended).

Cocoa butter: It should be available in this way. It is better to buy a piece, of course, to buy powder. But if you buy cocoa powder, you have to buy butter (such as vegetable butter). It's better to buy cocoa butter than fat. If you eat too much, you won't get fat. The white one is cocoa butter. If you can't buy it, use white chocolate!

Nuts: Don't buy that kind of roasted seeds and nuts in the south goods store. Try to buy pure nuts. Then don't eat the taste of butter melon seeds. Peanuts should be the best to buy, of course, hazelnuts, almonds and the like are not difficult to buy now. See the friendly tips 1 for how much to buy.

Songren: Sugar: I don't need to say these two. If you really don't know, please refer to Friendly Tip 2.

Milk: There are so many in the supermarket, it is recommended to use bright extra-thick fresh milk (3.5).

Microwave oven? Bowl? Do you have all these at home? If not, please refer to Friendly Tip 2.

Mold: There are definitely all kinds of molds in the food raw material store mentioned above. If you are not happy to buy them, use ice cubes at home!

Specific steps:

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

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)

Pour the nuts into the paste, add a little milk and stir until they are thick again, then naturally cool.

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

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.

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

Method 4: A Complete Collection of Making Methods of Sandwich Chocolate

1. Bake some nuts according to your own needs: hazelnuts, macadamia nuts, almonds, pumpkin seeds and other nuts.

2. Use microwave oven and microwave-resistant plastic box to make chocolate.

3. Cut the chocolate into pieces, the more broken the better, and put the chocolate in a microwave-resistant plastic box.

4. Use medium heat, microwave for 2 minutes, take out the chocolate and stir.

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

5. Re-microwave for about 1 minute and a half -2 minutes, and adjust the microwave time appropriately.

6. Pour the dissolved chocolate directly into the mold (or fill it with triangular paper), and then tap the mold several times to knock out bubbles.

7. Add roasted nuts. At this time, smooth the chocolate with a hard scraper or spatula.

8. If you use a soft chocolate mold, fill the chocolate with triangular paper, and add a proper amount of chocolate without smoothing.

Method 5: Three ways to make chocolate for Valentine's Day

The first kind: sweet talk: where there is, there is laughter.

Production materials: maltose, chocolate, crushed nuts.

Method of making: Make all kinds of small animals with maltose at will, and then heat and melt the chocolate into paste. When eating, dip the prepared animals in some hot chocolate paste and broken nuts, which is full of fun and sweetness.

Note: when the chocolate is heated, it should be stirred constantly to keep the consistency of the sauce moderate.

The second kind: declaration of love: I like to be watched by you, and I like to feel your tenderness, even if it is only for a second, it can last forever.

Production materials: whipped cream, milk chocolate, cake slices.

Method of making: coat a layer of light cream on the cake slices, then overlap several coated cake slices, cut the milk chocolate into small pieces and sprinkle them on the cream cake at will. This makes the smooth cream full of the sweet aftertaste of milk chocolate, which is intoxicating.

Note: When applying whipped cream, you should not overdo it because you like it. Too much cream will make you feel sweet and greasy, and it will also mask the rich taste of milk chocolate. Milk chocolate must be thin and small, which will make it too thick and affect the silky taste.

Health consultant said: chocolate can reduce platelet activity. Platelet activation can lead to thrombotic vascular disease. At present, many experiments in vivo and in vitro have found that polyphenols and cocoa butter in cocoa/chocolate can reduce platelet activity and promote platelet aggregation, thus protecting human cardiovascular health.

Nutritionists say that chocolate is an antioxidant. A large number of studies show that polyphenols in cocoa/chocolate have obvious antioxidant effect, which can prolong the action time of other antioxidants such as vitamin E and vitamin C in the body, promote vasodilation, inhibit inflammatory reaction and thrombosis, and thus play a role in preventing cardiovascular diseases. Antioxidant activity is also considered as the basis of immune regulation and cancer prevention.

The third kind:

Making materials: baked cake, dark chocolate, cocoa powder.

How to make it: Heat and melt the dark chocolate, then wrap it outside the baked cake, and then sprinkle cocoa powder on the surface, so that not only the soft texture of the dessert surface is very attractive, but also the dark chocolate with cocoa powder will add a touch of sweetness.

Note: when dark chocolate is heated, you can add a little water, not too much water; The temperature is moderate and stable. If the fire is too big, chocolate will have a burnt taste, which will affect the taste.

Nutritionists say: chocolate is an immunomodulator. Polyphenols in cocoa pulp can regulate many kinds of human immune cells. Many studies have shown that cocoa polyphenols have immunosuppressive effects.

The health consultant said: chocolate has a neutralizing effect on cholesterol. Chocolate does not increase the concentration of cholesterol in the blood, because the saturated fatty acids in chocolate contain a lot of stearic acid and palmitic acid. The effect of stearic acid on cholesterol is neutral (neither increasing nor decreasing), while palmitic acid can slightly reduce cholesterol concentration, so saturated fatty acids in chocolate have no effect on blood cholesterol level. In addition, oleic acid and linolenic acid in monounsaturated fatty acids contained in chocolate also have antioxidant effects.

Method 6: Preparation of cocoa liquid block:

(1) Baking: The next step of fermented and dried cocoa beans is baking. The main functions of baking are: removing some water; Make the bean shell brittle and dry, which is convenient for shelling; It can turn dark brown cocoa beans into purplish red, make some oil penetrate from cells and make bean meat bright; Baking can change the composition of cocoa beans, gelatinize starch into soluble particles and increase aromatic substances such as acids, alcohols and esters. Make the material plastic.

(2) Different baking methods require different temperatures and time. The new roasting methods are indirect hot air heat transfer and continuous roasting. Different products require different baking temperatures and time. The technological conditions of the hot air continuous roaster are as follows:

Time to change temperature℃ (minutes)

Cocoa powder 125 ~ 130 25 ~ 30

Milk chocolate110 ~12515 ~ 20

Dark chocolate 85 ~10011~14

The higher the baking temperature, the greater the loss rate of cocoa beans, which is a technical and economic index that needs attention in baking.

(2) Wind separation: Although the shell of roasted cocoa beans has cracked, the meat and shell have not separated yet, and they can be separated by a little rolling. Under the mechanical impact, the beans were broken into irregular pieces. The function of the winnowing screen is to separate the bean meat from the skin, so as to facilitate the processing of the bean meat in the next process.

(3) Grinding: Grinding, also known as primary grinding, is to grind cocoa pieces into paste. This process is very important in order to obtain cocoa mass composed of particles. It is required to grind to 50 ~ 1 14 micron. After one grinding, the time of fine grinding in the next process can be shortened and better results can be obtained. After grinding into paste, brown cocoa liquid can be obtained.

There are many types of primary grinding equipment: disc refiner, roller mill, gear mill, ball mill and colloid mill.

2. Fine grinding: Fine grinding is the process of adding a certain amount of cocoa butter, milk powder, seasonings, surfactants and spices to the cocoa liquid blocks made by primary grinding and the processed sugar powder.

Cocoa or powdered sugar that has only been ground for the first time has large particles, and it has a rough feeling after being imported, so it must be refined to further reduce the particles. When most plasmids are smaller than 25 microns or between 18 ~ 23 microns, chocolate will have no graininess after entering human mouth. This range is the requirement of fine grinding.

Physical changes mainly occur in the process of fine grinding. With fine grinding, the material is dispersed, and the finer the material is dispersed, the larger its surface area is. The total surface area contained in the total volume of a certain number of substances is called specific surface area. The larger the specific surface area, the more chocolate particles, and the smaller and finer the particles.

When maintaining a certain temperature in fine grinding, the finer the fine grinding, the thicker the material, the higher the viscosity and the lower the fluidity.

The refining equipment includes three-roll refiners, five-roll refiners and drum refiners. In the process of fine grinding, we should pay attention to controlling the following operating procedures: adjusting friction gap, adjusting material viscosity, controlling fine grinding temperature and controlling fine grinding degree. There are certain boundary requirements for the particle size of refined chocolate: too large or too many large particles, rough taste; But if the particle size is too small or the proportion of small particles is too large, it is easy to stick to our tongue and palate, and it is not easy to be taken away from our mouth by saliva, which makes people feel alive.

3. Refinement: Although the finely ground chocolate is very fine, it is not delicate enough and its fragrance is not elegant and mellow enough. Refining can further improve its quality. Especially high-grade chocolate, it needs to be refined.

Refining is carried out in a refiner. There are many kinds of refiners, and the rotary refiner is widely used at present. After repeated friction and collision of the refiner, it is further sharpened and refined to drive away the moisture and volatile smell in the material, so that the material is fully emulsified, thus improving the quality of chocolate.

The main conditions for refining are temperature and time, and the requirements for plasmid angular temperature vary with the variety of chocolate candy. Dark chocolate 55 ~ 85℃; Milk chocolate 45 ~ 60℃. The fine grinding time is long, generally 24 ~ 72 hours.

Refining has the following functions: the quality of chocolate is more delicate and smooth; The material becomes thinner, the fluidity is enhanced, and the color, fragrance and taste are improved.

Phospholipids added in refining are extracted from oils such as soybeans and sunflowers.

Phospholipids have both lipophilic and hydrophilic properties. It has both lipophilic and hydrophilic groups, and its hydrophilic end can also be adsorbed by sugar, cocoa and milk solids. In this way, it plays a surface active role in chocolate materials, making the materials in a highly stable opaque state, so phospholipids also belong to emulsifiers.

Phospholipids can change the interfacial tension between plasmids and reduce the hydration of micelles, thus hindering the formation of gels, playing a dilution role and reducing the viscosity of materials.

Adding phospholipids to chocolate will not reduce the viscosity. Therefore, the addition of chocolate in the production of chocolate candy is between 0. 1-0.5%.

Adding phospholipids to chocolate candy can reduce a certain proportion of cocoa butter, which has certain economic significance.

Phospholipids also have the function of preventing oil oxidation and belong to antioxidants.

4. Temperature adjustment: The function of temperature adjustment is to control the phase transition of cocoa butter at different temperatures, so as to achieve the function of conditioning.

It is best to change the liquid chocolate sauce into solid chocolate candy through the temperature adjustment stage. If the temperature is not adjusted or the temperature is poor, the product quality will be inferior.

According to the requirements of production technology, the chocolate raw material from liquid to solid requires obvious shrinkage, so that it can easily fall off from the mold, which is a necessary requirement of continuous production line. Adjusting the temperature according to the requirements of technological conditions can make chocolate raw materials have obvious shrinkage properties. Conducive to demoulding and continuous production.

Chocolate without temperature adjustment or with poor temperature adjustment has rough texture and dark color after cold setting, and lacks the brittle characteristics of chocolate. In the process of preservation, it is easy to become rough and similar to the texture of the nest, and lose the commodity value. Therefore, temperature regulation is an important process in chocolate production.

Chocolate contains about 30% cocoa butter, which is a continuous phase in the dispersion system, and its state determines the physical characteristics of chocolate. The change of chocolate material in temperature regulation is essentially the change of the polymorphic characteristics of cocoa butter. The purpose of temperature adjustment is to make the chocolate raw material produce the highest crystal form, make the chocolate production process smooth and the finished product quality stable.

The refined chocolate is generally above 45℃, and its plasmid is in motion, so it is necessary to stir the materials in the storage tank for a certain period of time before adjusting the temperature.

The first stage of temperature regulation: when the material is cooled from 45℃ to 29℃, cocoa butter produces crystal nucleus and gradually transforms into other crystal forms.

The second stage of temperature adjustment: the material continues to cool from 29℃ to 27℃, and some unstable crystal forms are transformed into stable crystal forms, and the quantity and viscosity increase.

The third stage of temperature adjustment: the material is raised from 27℃ to 29 ~ 30℃ in order to melt the unstable crystals below 29℃ and only keep the stable crystal form, that is, the crystal form. At the same time, the viscosity of the material is reduced, which is suitable for the requirements of molding process.

The temperature adjustment process is a detailed process, and the temperature adjustment and control must be very strict and accurate. At present, there is no ideal temperature regulator, and the thin film continuous temperature regulator is suitable for mass production.

After adjusting the temperature, chocolate can be used to produce chocolate candy. According to the molding process, chocolate candy can be divided into casting molding and coating molding.

5. Pouring molding: The temperature and viscosity of chocolate for pouring should be strictly controlled. The feeding temperature should be about 30℃, too high temperature will destroy the crystal form of cocoa butter which has formed a stable crystal form. The finished product is loose in texture, lacking in shrinkage characteristics, difficult to demould, and prone to mottling or darkening during storage. When the temperature is too low, the material is sticky, and it is difficult to distribute quantitatively when pouring the mold, and it is difficult to eliminate bubbles in the material, and the product is prone to honeycomb. Therefore, in the molding process, the material should always maintain an accurate temperature and keep it within the minimum temperature difference range.

Viscosity is another important factor for material requirements, and the viscosity of materials also affects its fluidity and distribution accuracy. Therefore, the viscosity range of the material should be maintained during the casting process. After casting the mold, the model should be vibrated to make the quality structure firm and prevent bubbles or gaps. The amplitude is less than 5 mm, and the frequency is about 1000 times per minute.

There are two forms of heat in chocolate sauce: sensible heat and latent heat. Sensible heat refers to the heat released when the temperature of chocolate sauce decreases; Latent heat refers to the heat released from liquid to solid, and the sum of the two kinds of heat is all the heat that needs to be taken away during the molding process.

The requirements for cooling process are as follows: after pouring the mold, put it in a refrigerator at 8 ~ 10℃ for about 5 minutes, and the material temperature will drop to 21℃; After about 265438 0 minutes, the material temperature drops by 65438 02℃, and the total cooling time is 25 ~ 30 minutes. The cooling rate depends on the cooling temperature, cold air mode and product shape.

The cooling speed from liquid to solid should not be too fast, and the cooling temperature is generally 8 ~ 10℃, which can be appropriately increased to 12 ~ 14℃ in the later cooling period. The suitable speed of cold air is 7 meters per second. When the chocolate bar shrinks and deforms, the cooling is over.

6. Coating formation process: The coating forms a candy made of silk, which is called sandwich chocolate. Most of them are named after sandwiches, such as peanut chocolate and protein chocolate.

The coating formation process has the following requirements:

(1) Making and requirements for the heart: the nature, color and fragrance of the heart should be harmoniously combined with the chocolate coat. The specific requirements are that the taste is soft, soluble, non-sticky, and will not cause morphological changes, penetration and perforation, expansion and contraction, rancidity, moth-eaten and mildew. When clothes are coated, the core and temperature are generally about 5℃ lower than the coat temperature.

(2) Preparation of coating and requirements for coating: The cocoa butter in chocolate used for coating is higher than that used for casting. The chocolate sauce used for coating should have proper viscosity and fluidity. Too thick materials are not only inconvenient to transport, but also unevenly distributed, and the coating thickness is uneven, so the consumption quota cannot be guaranteed. During the whole coating process, the temperature adjustment requirements of the sauce should always be strictly controlled at 30 ~ 33℃.

(3) Control the cooling speed: the cooling channel of the coating forming unit should be kept at 7 ~ 12℃, the cold air speed should not exceed 7m/s, and the cooling time should be kept at 15 ~ 20min. The temperature in the later stage of cooling can be slightly higher, and it should be carried out under dry conditions.

7. Chocolate candy packaging: The main functions of packaging are: heat protection, moisture absorption and melting prevention, fragrance escape prevention, grease precipitation and rancidity prevention, mildew prevention, insect prevention and pollution prevention. The requirements for packaging are elegant and colorful, which can keep the color, fragrance, taste and shape of chocolate candy for a long time, especially the sanitary conditions.

General wax paper is difficult to meet the above requirements. Commonly used packaging materials are: aluminum foil, polyethylene, polypropylene, polystyrene and so on. There are also aluminum foil ~ polyethylene composites or other composites.

Colored chocolate candy Colored chocolate candy is a layer of chocolate raw materials wrapped around the candy body, but the difference is that this kind of chocolate candy has various shapes, unique fragrance, elegant appearance and distinctive features. There are 20 to 30 kinds of chocolate candy with different tastes and shapes. It is very fashionable to put it in a high-end gift box, and it is also a very popular high-end product abroad at present.

Production method:

1, sugar core manufacturing. Chocolate of all colors should be made into candy hearts of all types and tastes, and then coated with a layer. The heart can be divided into the following types:

(1) Hard core: It is mainly composed of various kinds of pralines, and some of them also contain glucose. There are two kinds of frying methods: one is to dissolve sugar in water, filter it, then cook it to a certain temperature, add some nuts such as peanuts into the pot and fry it together, and the temperature of hard candy is slightly higher; The other is to dissolve sugar and glucose in water, filter them, and then boil them to a temperature close to that of hard sugar. Pour nuts such as nuts and meat into the pot and mix (peanuts, almonds, etc. All cooked), add a little cream before taking it out.

(2) Softening the heart: Based on Fontaine (also known as Baimazi), Fontaine has two flavors, one is to use dairy products as the heart, with various milk flavors, and the other is to use various fruit flavors without condensed milk. Fontaine is made by dissolving sugar and glucose in water, filtering, decocting to about 120℃, and pouring it on a cooling table for stirring.

(3) Wine core: based on sugar, various famous wines are added. Dissolve sugar in water, filter, boil to about 1 12℃, leave the fire for 3-5 minutes, add a proper amount of wine, pour the sugar water into the powder tray, then slightly screen a layer of starch on the surface of the sugar water, keep the temperature and crystallize, and wrap the outer layer. There are also various semi-soft candy hearts made of sugar, condensed milk, nuts, raisins and other raw materials.

2. Chocolate coating method. Apply chocolate coat, and apply different specifications of chocolate according to different hearts. It is required that the coated chocolate black has bright light and good finish, and the chocolate temperature should be controlled at about 28 ~ 30℃.