What kind of wine is in core chocolate, and is it really wine in wine core chocolate?

The heart chocolate is a chocolate shell on the outermost, a hard shell made of sugar in the middle, and liquid wine on the inside.

How to make it: The heavy alcohol and heavy soy phospholipids are mixed into the chocolate raw materials, stirred at high speed to make them evenly distributed in the chocolate raw materials, and then injection mold solidification, the alcohol used is aqueous alcohol, of which the ethanol content is more than 80% (capacity), which is a new distillation product of brandy, wine, whiskey, etc., or a mixture of ethanol and water.

Chocolate can be made in one of two ways:

1.Methods for including the blending process. In this method, alcohol and lecithin are mixed with chocolate ingredients before or after blending, and they begin to cool within 5 minutes after blending, until they are below 20 minutes.

2 Excludes the method of the blending process. The system mixes alcohol and lecithin into the chocolate-shaped ingredients at 30 70 and begins to cool within 10 minutes (preferably 5 minutes) to below 20. Soy phospholipids (e.g. lecithin) have been used as an emulsifier in chocolate, increasing the amount of soy lecithin to a heavier amount), which allows more alcohol to be mixed directly into the chocolate, so that the combined alcohol can be stably maintained in the chocolate for more than 6 months.

Estimated to be the worst bar.

Inside the chocolate is really wine. It is a kind of alcohol, there are many kinds of chocolate, different chocolate, the wine is different, the degree of alcohol is relatively high, because the alcohol with a low degree will blend with the taste of chocolate, so the taste of the wine is not big enough, usually the wine in the chocolate is brandy, whiskey and so on, and the kind of chocolate we ate a long time ago is rum.

Precautions after eating wine chocolateBecause the wine chocolate contains a high number of wine, the taste of the wine is very strong, and it is easier to preserve, and the reason why these wines do not taste spicy is because the wine has been specially processed and has been sweetened, and there are many good quality wine chocolates. The alcohol content will be higher, so if we eat wine chocolate before driving, it is very likely to be judged as drunk driving, after all, this wine contains a certain degree of alcohol, even if it is processed, the alcohol content will not disappear, so it is best not to eat wine chocolate before driving.

Inside the chocolate is really wine. It is a kind of alcohol, there are many kinds of chocolate, different chocolate, the wine is different, the degree of alcohol is relatively high, because the alcohol with a low degree will blend with the taste of chocolate, so the taste of the wine is not big enough, usually the wine in the chocolate is brandy, whiskey and so on, and the kind of chocolate we ate a long time ago is rum.

Precautions after eating wine chocolateBecause the wine chocolate contains a high number of wine, the taste of the wine is very strong, and it is easier to preserve, and the reason why these wines do not taste spicy is because the wine has been specially processed and has been sweetened, and there are many good quality wine chocolates. The alcohol content will be higher, so if we eat wine chocolate before driving, it is very likely to be judged as drunk driving, after all, this wine contains a certain degree of alcohol, even if it is processed, the alcohol content will not disappear, so it is best not to eat wine chocolate before driving.

1) Brewing liquor.

It is made by using grain or fruit as raw material, fermenting and filtering or pressing. Generally, the degree is low, such as beer, sake, wine, cidre made from apple juice, etc. In chocolate making and baking, Madeira Wine and Marsala Wine, two fortified wines from Portugal and Italy respectively, are most commonly used.

Beer hearts are also available, and beer chocolates are available from major breweries in Japan. However, instead of coating it in liquid, it is usually made into beer jelly and then coated in a layer of chocolate.

2) Distilled spirits.

The fermentation broth is distilled and extracted, and because of its highest intensity, it was first used in wine chocolate. In addition, distilled spirits will have a strong aromatic aroma. Since the volatile components are concentrated by distillation, these components react with each other to enhance their aroma and are suitable for soaking fruits.

Rum is also the most commonly used in baking and chocolate-making because of its sweetness and aromatic properties, which are the strongest among all distilled spirits.

A variety of rums, whiskeys and brandies are kitchen essentials. For example, when soaking cherries, we use brandy or maraschino (black cherry wine) with a little rum. Then coat it in sugar-coated and warm chocolate to get the cherry wine chocolate.

3) Liqueurs.

In the above two types of sake, refined sugar is added to give it a sweet taste, and extracts such as roots, leaves, seeds, etc. of fruits and plants are added to give it a flavor. Wine-based liquors include vermouth, port, etc., and distilled spirits, such as cointreau (citrus), curacao, amaretto, and campari, are commonly used in baking and chocolate making.

Inside the chocolate is really wine. It is a kind of alcohol, there are many kinds of chocolate, different chocolate, the wine is different, the degree of alcohol is relatively high, because the alcohol with a low degree will blend with the taste of chocolate, so the taste of the wine is not big enough, usually the wine in the chocolate is brandy, whiskey and so on, and the kind of chocolate we ate a long time ago is rum.

Precautions after eating wine chocolateBecause the wine chocolate contains a high number of wine, the taste of the wine is very strong, and it is easier to preserve, and the reason why these wines do not taste spicy is because the wine has been specially processed and has been sweetened, and there are many good quality wine chocolates. The alcohol content will be higher, so if we eat wine chocolate before driving, it is very likely to be judged as drunk driving, after all, this wine contains a certain degree of alcohol, even if it is processed, the alcohol content will not disappear, so it is best not to eat wine chocolate before driving.

What kind of liquor is in wine chocolate?

1. Distilled spirits.

Distilled spirits are usually high-number spirits, such as brandy, whiskey, and Chinese baijiu are distilled spirits, because of the high degree so used in the heart of the chocolate, not only can extend the shelf life, and the aroma of high-number liquor is very strong, can be well distinguished from the taste of chocolate, with a rich taste.

2. Brewing wine.

Brewed sake is made from grain and fruits, filtered or pressed after fermentation, and has a low alcohol content, such as beer, Japanese sake, wine, etc.

3) Liqueurs.

Liqueur is an alcoholic beverage that has been sweetened by adding various flavoring items such as citrus, almond, vanilla, etc., to the distilled spirit. Its bright color, unique aroma and aroma are often used in cocktails and can also be used in chocolate.

Does booze chocolate get drunk?

Although the wine chocolate contains alcohol, it contains a low amount of alcohol, and the alcohol in the wine is volatilized during transportation and sales, so if it is only eaten in moderation, there will be no drunkenness. But if you don't drink a lot of alcohol and eat a lot of chocolate, you will inevitably get drunk.

Does chocolate count as drunk driving?

Chocolate has the potential to lead to the risk of drunk driving. Because the alcohol in the chocolate is generally relatively high, mainly rum, whiskey, brandy, liqueur and other foreign liquors, the degree is at least 40 degrees or more, if you eat more, the alcohol content in the body will increase, and there is a risk of drunk driving. Therefore, drivers try not to eat alcohol chocolate before driving.

How to make chocolate?

Ingredients: milk chocolate, dark chocolate, sugar, rum, milk.

Practical steps: Step 1: Heat the milk first, then pour the hot milk directly over the milk chocolate, stir slowly to let the heat of the milk melt the chocolate, stir until completely smooth, then add the sugar and rum, and continue to stir until completely combined.

The heart of the chocolate is ready.

Step 2: Next: Make the shell of the chocolate, heat the dark chocolate in water until it is half melted, pour into the mold, do not pour it full. Step 3: Put the prepared wine core into the mold, pour in a layer of dark chocolate and heat, and wait for it to cool and solidify.

Inside the chocolate is really wine.

Different chocolate, the wine contained is different, the degree of this alcohol is relatively high, because the alcohol with a low degree will blend with the taste of chocolate, so the taste of the wine is not big enough, often the wine in the chocolate is brandy, whiskey and other such spirits, and the kind of chocolate we ate a long time ago uses rum.

Chocolate:

The heart chocolate is mostly conical, with a chocolate shell on the outermost layer, a hard shell made of sugar in the middle, and liquid wine on the inside. The heavy alcohol and heavy soy phospholipids are mixed into the chocolate raw material, stirred at high speed to make it evenly distributed in the chocolate raw material, and then injection mold curing.

The alcohol used is hydrous alcohol, of which the ethanol content is more than 80% (capacity), which is a new distilled product of brandy, wine, whiskey, etc., or a mixture of ethanol and water.

The production of wine chocolate is mainly based on the crystallization principle of the supersaturated sugar and wine mixture, so that the surface of the sugar grains forms a layer of hard sugar shell, which naturally becomes the protective layer of the slurry, and then coats the surrounding area with chocolate coating. This not only gives the chocolate its solid form, but also extends its shelf life and makes it easy to transport and store.

It's really wine in the chocolate, but what kind of wine is in different brands of chocolate is different.

In order to avoid the volatilization of all the alcohol, some spirits such as rum will be added, which can not only increase the aroma of the alcohol in the chocolate, but also effectively extend the shelf life and avoid spoilage. Some of the more mature production technology will use some low-alcohol liqueurs, which can retain the aroma of alcohol while reducing the amount of liquor.

Wine and cider can also be used to make chocolate:

With the development of heat preservation technology, there are more and more chocolates made with low-alcohol liquor. Fortified dessert wine, because of its good stability and rich taste, has also become a popular wine in recent years.

Italy's famous chocolate factory Amedei has a core chocolate combination Pralines Tartufi 12, which uses a combination of local Italian liqueurs such as Sicilian marsala and holy wine Vin Santo and distilled spirits such as grappa.

There are many types of chocolate, ranging from classic raw dark chocolate to a variety of nut and milk flavors. So have you ever tasted chocolate? Next, you will learn what kind of wine is in the wine chocolate, and how many degrees of wine is in the wine chocolate?

The packaging method of wine heart chocolate is usually colored wrapping paper, leaving a hole in the middle of the three-dimensional chocolate to hold the drink, and the wine in the wine heart chocolate is probably distilled spirit, brewed wine and liqueur. Steamed cooking wine has a strong aroma and a long shelf life, but it has a relatively high alcohol content; Brewed wine is usually fermented with fruits or grains as raw materials and then filtered out, and the degree of brewed wine is low; Liqueur is actually an after-dinner liqueur, which is based on the distilled spirit with certain spices added to make it more fragrant.

Originally, distilled spirits were used as raw materials for the chocolate content of relatively high content, usually around 40 degrees. However, most of today's sakerich chocolates are made from brewed sake, and the alcohol content is relatively low, around 10 degrees. If you are a child or a person who does not drink well, try to avoid eating chocolate.

The amount of chocolate should be strictly controlled to avoid getting drunk if you eat too much.

Inside the chocolate is really wine. It is a kind of alcohol, there are many kinds of chocolate, different chocolate, the wine is different, the degree of alcohol is relatively high, because the alcohol with a low degree will blend with the taste of chocolate, so the taste of the wine is not big enough, usually the wine in the chocolate is brandy, whiskey and so on, and the kind of chocolate we ate a long time ago is rum.

Precautions after eating wine chocolateBecause the wine chocolate contains a high number of wine, the taste of the wine is very strong, and it is easier to preserve, and the reason why these wines do not taste spicy is because the wine has been specially processed and has been sweetened, and there are many good quality wine chocolates. The alcohol content will be higher, so if we eat wine chocolate before driving, it is very likely to be judged as drunk driving, after all, this wine contains a certain degree of alcohol, even if it is processed, the alcohol content will not disappear, so it is best not to eat wine chocolate before driving.