How do you make chocolate at home? Be specific! Thank you

Buy some dove, buy good molds.

Put hot water in a large pot.

Find a small pot and put the chocolate in it and melt it.

Apply some olive oil to the mold to prevent it from sticking.

Pour the melted chocolate into the mold.

Keep it in the refrigerator. Finish!

Prepare a mold of moderate thickness, I used a 3 cm thick one. Pour the chocolate solution into the mold and gently squeeze the bottom of the mold with a small spoon so that a layer of chocolate liquid is applied around it. Prepare some cocoa powder, prepare a bag of milk (depending on the amount you want to make, a pack is enough if less), and cream.

Heat the milk in the pot, pour the cocoa powder into it and stir evenly, generally two tablespoons of cocoa powder in a bag of milk, two small boxes of cream.

Chop the dark chocolate and put it in a bowl, pour an appropriate amount of water into the pot and heat it to 45 degrees Celsius. You can take a baking thermometer and put it in the melted chocolate liquid to check the temperature, and stir halfway through. The crushed cocoa beans are ground into the masher to be ultra-fine, because the cocoa beans contain cocoa butter, which is powder, and what comes out is slimy cocoa puree.

Pour the whipping cream and syrup into a pot and bring to a boilCircle wayPour into a chocolate bowl, add the butter and stir to combine. If the butter or chocolate is not thoroughly melted, it can be againInsulated hot water heatinguntil completely melted.

After roasting and crushing the cocoa beans, the cacao nibs are obtained. The cocoa nibs are then ground to form cocoa pulp. Depending on the taste, ingredients such as sugar, milk, vanilla and emulsifier can be added.

Add a small amount of milk and pour in the paste, stir again until it is viscous again, and let cool naturally. Place the paste in the refrigerator freezer and remove after 5-10 minutes. The melting point of cocoa butter is close to human body temperature, has the characteristics of melt-in-mouth, maintains a certain hardness at room temperature, and has a unique cocoa flavor, has high nutritional value, is not easy to oxidize, and is the main raw material for making chocolate.

Whereas cream refers to butter, which is called differently in each place. Because it is made with a variety of fats and fats, it is softer and smoother than chocolate itself, and melts in your mouth, so it is very popular in Japan. The earliest written records about it have been written as early as around 1100 BC, and it can be said that it is the old-timer of desserts.

You can go to the supermarket to buy some, cocoa powder and milk, milk into the pot to heat, then pour the cocoa powder in, stir evenly, add some sugar according to your own preferences, stir constantly in the heating process, see the liquid change color and viscosity, it's almost, after heating to boiling, you can add some osmanthus, as well as almonds, and then you can put it in the mold, put it in the refrigerator and freeze it for 6 hours, you can eat.

Hello, chocolate production can be divided into two parts, one is the harvesting of cocoa beans, and the other is the production and baking of cocoa beans. The final three steps of refining, deacidification and tempering are the key to determining the quality of chocolate. Through refining, chocolate can have a smooth taste, and deacidification is to remove the sourness of chocolate, so that the deacidified chocolate can reveal the fragrance.

The final tempering mould refers to the cooling process of heating and cooling to carve the shape of the chocolate, and using temperature regulation and constant temperature to maintain the natural luster of the chocolate.

First of all, the chocolate powder and water should be melted in a certain proportion, and then poured into the mold and put it in the refrigerator to refrigerate, so that the chocolate taste is very good.

To make chocolate at home, you must first find a mold with moderate thickness, take out the chocolate solution and pour it into the mold, gently squeeze the bottom of the mold with a small spoon, so that a layer of chocolate will be smeared around the perimeter, prepare some cocoa powder, prepare an appropriate amount of milk according to the amount you want to do, and cream, pour the milk into the pot and heat, pour the cocoa powder into it and stir evenly, generally two large spoons of cocoa powder in a bag of milk, two small boxes of cream, chop the dark chocolate and put it in a bowl, pour an appropriate amount of water into the pot, Heat to 45 degrees Celsius with water. The cocoa beans are roasted and crushed to obtain cocoa nibs, which are then ground to form cocoa liquor. Add some raw materials according to personal taste, add an appropriate amount of milk and pour the paste, stir again until it is viscous again, cool it naturally, take it out after 5-10 minutes, and have the characteristics of melting in your mouth.

It has a unique fragrance and high nutritional value. Not easy to oxidize.

Milk heats the chocolate chips over water. Melt completely. Gledin soaking in water.

Once melted, add the egg yolk evaporated milk. Mix until thick.

The gelatin slices melt completely.