Home chocolate making, how did it melt after the ice

Well, less oils, such as cream, or butter, so that instead of coagulants, you can freeze, and the benefits of handmade chocolate are just that, instead of chemical coagulation, physical coagulation.

Because the cocoa content does not solidify alone, and the oil solidifies after it cools, it is necessary to add it. This way you can settle down.

How to Melt Chocolate To make a large piece of pure chocolate into a small piece of chocolate with a filling, you need to melt the chocolate first. When melting the chocolate, you can use a microwave oven at a lower temperature and take out the chocolate from time to time and stir it slightly to reduce its temperature, or you can put the chocolate in a container, cover it with plastic wrap, and then put the container into a hot water pot to melt the chocolate with the method of "double boiling", and you can also use a special chocolate melting machine. The temperature at which the chocolate melts is generally not more than 32, and the chocolate will spit up when the temperature is high.

Some people like to chop chocolate very hard when it melts, but it's completely superfluous. Chochli is very chopped and tends to produce particles when it melts, so just cut the chocolate into small pieces. However, it is important to note that the chocolate should never be melted with water.

The manufacturing process is very complicated. Cocoa beans are picked, dried, ground, heated, stirred, matured, cooled, and so on

Fill the mold to form a perfect dark and shiny chocolate. Only less than 500 grams of chocolate can be refined from about 1 kilogram of cocoa beans.

The force essence, and the production process needs to go through at least 20 steps, some high-quality chocolate production, just stirring cocoa liquor.

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

The temperature system (i.e. the room with an air-conditioner) is carried out, and if you are not careful, the whole pot of chocolate will be messed up.

Chocolate is a sweet that came from abroad and is made from cocoa beans. There are many different sweetness levels of chocolate to suit different tastes, and some will add hazelnuts, raisins, dried cranberries and other small ingredients to make the texture richer and more flavorful. However, chocolate is not suitable for keeping at too high temperatures, otherwise it will melt easily, so we will put it in the refrigerator in the summer.

If the chocolate melts badly, there is a way to solidify it again.

Once the chocolate is melted, it can be frozen and kept in the refrigerator. After about 20 to 30 minutes, it can be re-cured. Cured chocolate will not affect consumption again.

When melting is severe, the bagged chocolate can be squeezed out, placed in a container to be shaped, and then frozen or refrigerated in the refrigerator. This treatment preserves the beautiful shape of the chocolate.

When storing chocolate, it should be kept below 18 degrees. Chocolate melts in temperatures above 18 degrees Celsius and affects its appearance.

If the melted chocolate solidifies again, it will not affect consumption. As long as it does not expire and spoil, it will not affect eating. Once the chocolate is melted, the nutrients in it are not lost and usually do not cause spoilage.

Many handmade chocolates are made by melting the chocolate first and then curing it in various molds.

The melted chocolate can be stored in the freezer compartment of the refrigerator to allow the melted chocolate to be molded again, and it can also be made into other chocolate desserts, which are also very delicious.

The best temperature for storing chocolate is 5 -18 . In the summer, if the room temperature is too high, it is best to seal it in a plastic bag before storing it in the refrigerator. When taking it out, do not open it immediately, heat it slowly and then open it for consumption when it is close to room temperature.

In winter, if the indoor temperature is below 20°C, store in a cool and ventilated place. Of course, in order to maintain the best flavor and texture of chocolate, it is best to eat as much as you buy it.

The main ingredient of chocolate is cocoa butter, which contains theobromine, which is toxic to a variety of animal spine, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate has the effect of lifting spirits, enhancing excitement, etc., and the method steps of coagulation and melting chocolate:

1. If the room temperature is not high, you can place the chocolate in a cool place and let it stand for a period of time before it solidifies on its own;

2. Seal the melted chocolate and put it in the refrigerator to set faster than it will naturally. Mingchang seepage.