What is Melted Chocolate? Why does chocolate melt is the reason

Chocolate begins to melt at 36, and the melting point of chocolate is 36, which is a kind of food with strong heat sensitivity and is not easy to preserve.

How to store chocolate

1. Chocolate should be stored at room temperature of about 18, and if the packaging is not damaged, it can be stored for several months. Chocolate should be kept away from moisture, otherwise it will cause lumps.

2. Unless the room temperature is too high, there is no need to put the chocolate in the refrigerator. The first factor in preserving chocolate is to store it in a cool, dry place away from direct sunlight.

3. Don't put chocolate in a place with a strange smell. Since many odors come from some volatile substances, and chocolate is relatively easy to absorb these volatile substances, it is easy to carry over the flavor.

The chocolate will melt at 36 degrees.

Chocolate has a melting point of about 36, which is a heat-sensitive food that is not easy to preserve. Its storage temperature should be controlled between 12-18 and relative humidity.

Not higher than 65%. If it is not stored properly, the chocolate will soften and deform, the surface will be white, the inside will be turned over, and the flavor or aroma will be reduced.

How to preserve chocolate.

1. Store at room temperature.

If the weather is not very hot, you can place the chocolate in a cool, dry, clean place at room temperature, away from direct sunlight, water and other odors. When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. Pure chocolate.

The storage temperature is 5 20 , and the humidity is controlled at 82 85 is better. The storage temperature of compound chocolate is 8 18 and the humidity is controlled at 78 .

2. Store outdoors.

If you've just bought chocolates outside and you're not going to go back right away, it's a good idea to go back to the store before you go home, as the outside temperature is high and it's hot. After wrapping it in a plastic bag, put some ice cubes and take it home as soon as possible to preserve.

3. Seal the refrigerator in a plastic bag to keep it fresh.

If the room temperature is too high in summer, you can also use a plastic bag to seal it in the refrigerator to keep it fresh, and do not open it immediately after taking it out. Chocolate should not be stored directly in the refrigerator to avoid hoarfrost, and should be opened and eaten after the temperature has risen.

The chocolate will melt at 32 degrees.

The melting point of chocolate is 32 degrees Celsius, and the melting temperature of chocolate is within 37 degrees Celsius, and chocolate generally melts and even deteriorates in the temperature range from 25 degrees Celsius to 30 degrees Celsius.

Chocolate is a heat-sensitive food, it is not easy to preserve, it is recommended to store it in an environment of 12-18 degrees Celsius, and the humidity should also be controlled, not higher than 65%, to avoid softening and deformation, white spots, cross-smelling and other situations.

Chocolate (chocolate, translated as: chocolate) is a kind of sweet food made of cocoa syrup and cocoa butter as the main raw materials, with a delicate taste and rich aroma, native to Central and South America, the originator is "xocolatl", which means "bitter water", which can be eaten directly, and can also be used to make cakes, ice cream, etc.

Chocolate is rich in magnesium, potassium, vitamin A and theobromine, so it has a high energy value, especially dark chocolate, which contains more cocoa.

Chocolate is generally cocoa liquor and cocoa butter as raw materials, but there is a kind of cocoa butter as raw materials, this cocoa butter substitute chocolate is a kind of artificial stearin, made of vegetable oil through refining, hydrogenation, rapid cooling, belongs to a kind of trans fatty acids.

The Spaniards ground cocoa beans into powder, added water and sugar, and heated them to make a drink called "chocolate", which was very popular with the masses. Soon the method was learned by the Italians and soon spread throughout Europe.

Chocolate is a snack that melts easily, many people have had the experience of taking the chocolate out of their pockets and finding that it melted, and many people don't understand why, and the following is why chocolate melts is the reason.

Why does chocolate melt.

Chocolate contains 30% fat, of which 60% is saturated fat, however chocolate saturated fat contains a unique stearic acid composition. Cocoa beans and sugar. So chocolate softens when heated, hardens when cold, absorbs heat when heated, and then melts.

Belgian chocolate.

Belgium created the Hammi chocolate brand in 1983 with the aim of bringing the best of Belgian Hatton chocolate to the world. 85% of the products are exported to more than 60 countries around the world, and the product categories are: elegant integrated chocolate, 12 zodiac heart-shaped chocolates, black truffle chocolates, finger-sucking aftertaste.

Gillian, founded 30 years ago by Guy and Liliane Foubert, is currently Belgium's largest producer of boxed chocolate, producing 75 tons of high-quality chocolate per day and selling it to 132 countries around the world. Gillian has been awarded the Gold Medal by the Belgian royal family for 7 chocolate brands, including Shell (Golden Shell), Snowball, Classic, Gemstone, Lover and Essence of the World. It is known as the "Supreme in the Kingdom of Chocolate Dust".

Can you still eat chocolate with white frost.

Chocolate can also be eaten with hoarfrost on the surface. Sometimes chocolate is put in the refrigerator and when it is taken out, it is found to have hoarfrost on it, which is caused by improper storage. If the storage environment is relatively humid, the sugar in the chocolate will be dissolved by the water, and after the water evaporates, the sugar crystals will be left on the surface, and the phenomenon of hoarfrost will appear, and the chocolate will feel the effect but it is still edible.

What kind of chocolate is the healthiest.

There are many varieties of chocolate and many flavors, so many people ask the question of what kind of chocolate is the healthiest. Nowadays, many chocolates come in a variety of colors or flavors, and most of them have a lot of additives added. Therefore, most people do not know what the difference is between these chocolates.

In fact, the chocolate on the market can be roughly divided into dark chocolate, milk chocolate, and white chocolate according to its composition. In fact, comparing the three, the healthiest is the less popular dark chocolate.

Dark chocolate is less fat than milk chocolate and white chocolate, and dark chocolate contains less salt and less sugar. People who really understand chocolate love dark chocolate, and according to the different origins of cocoa beans and the differences in development methods, there are many different varieties and brands of dark chocolate. Dark chocolate is considered "plain chocolate", and experts almost always recommend eating more dark chocolate.

Not only because dark chocolate has a pure cocoa taste, but also because dark chocolate consumption is most effective in increasing the body's antioxidant levels and preventing cardiovascular diseases, diabetes, hypoglycemia and other diseases. Although dark chocolate has a more bitter taste, it is actually the purest, and its health benefits are particularly prominent. After the pure dark chocolate melts in the mouth, the aroma of cocoa will linger between the teeth for a long time, maybe this is the so-called original taste!

The chocolate will melt around 36. In general, the melting point of chocolate is around 36, but the specific melting state depends on the type of phospholipid in the recipe and the manufacturing process, if it is homemade chocolate, it may start to melt in less than 36.

Chocolate is a kind of heat-sensitive, not easy to preserve food, suitable storage temperature between 12-18, relative humidity is not higher than 65%, if not stored properly, chocolate is easy to soften and deform, flavor or aroma reduction.

When storing the leather force of the chocolate stool, in addition to the control of temperature and humidity, it is necessary to avoid sunlight and clean environment, if it is an opened chocolate, it must be sealed with a socks and fresh film, and placed in a cool, dry and ventilated place.

Under normal circumstances, the shelf life of pure chocolate and bittersweet rough chocolate is more than one year, and the shelf life of milk chocolate and white chocolate is about six months.

25 grams of cake flour.

50 grams of dark chocolate.

25 grams of walnut kernels.

1 egg. 15 grams of brown sugar.

25ml of milk, 25g of butter.

1 small banana.

6 whole walnut kernels.

Step 1Bake the walnuts in the oven at 150 degrees for about 10 minutes, let them cool and cut them into fine pieces of about 1 cm;

2. Break the chocolate into small pieces, cut the butter into four pieces, put it in a bowl and dissolve it in water;

3. Use a whisk to fully beat the eggs and brown sugar, and when the foam changes from large to small to a stable state, mix in milk and stir evenly;

4. Pour the butter chocolate solution into the egg mixture little by little and stir well until it is all mixed;

5. Pour in the flour and mix until you can't see the flour particles;

6. Cut the banana into small squares, put it into the chocolate flour paste with the walnut fines, and mix slightly;

7. Put baking paper in the bottom of the glassware, pour in the chocolate paste, shake the batter lightly, and sprinkle with whole walnut kernels.

8. Preheat the oven to 170 degrees and bake for about 15-20 minutes;

9. After taking it out, draw a circle along the inside, turn the glassware upside down, deduct the cake and cut it into pieces after cooling on the grill.

Preparation of chocolate truffle cake.

Ingredients: butter. Creamy chocolate.

White granulated sugar is low in powder.

Cocoa powder egg yolk.

Meringue lemon juice.

Salt rum. Powdered sugar steps.

1. Dark chocolate and butter are heated and melted in the microwave oven and set aside;

2. Add 40 grams of white sugar to the egg yolk and beat evenly;

3. Add the melted butter and chocolate to the egg yolk sugar solution and stir, add the animal whipping cream and stir well;

4. Add a few drops of lemon juice and a little salt to the egg whites until they are coarsely foamed, then add the remaining white sugar in three times until they are hard to foam;

5. Take half of the whipped meringue and add it to the egg yolk syrup.

6. Sift in half the amount of low powder and cocoa powder and mix evenly up and down.

7. Add the remaining half of the meringue, sieve the remaining half of the low powder and cocoa powder and mix evenly;

8. Add rum and mix well;

9. The bottom and surrounding of the baking mold are lined with grease paper, the back is dipped in some batter, the bottom and the surrounding oil paper are close to the mold wall, pour in the batter, and smooth the surface;

10. Put it in a preheated oven at 175 degrees, middle and lower layers, heat up and down, about 30 minutes, let it cool and then demold, and sprinkle powdered sugar on the surface.

The chocolate melting method melts the chocolate very efficiently, in a short time and without sticking to the pan.

Ingredients: 4 eggs, 4 tablespoons of sugar, chocolate.

Method 1: Add 4 egg yolks and 4 tablespoons of sugar, beat clockwise until milky white, about 5 to 10 minutes.

2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate) and stir until the chocolate is boiled, about 5 minutes.

3. Slowly pour the boiled chocolate milk into the beaten egg yolk and stir as you add it (or the egg yolk will be cooked.) ）

4. Cook it over low heat (there may be egg yolk powder in this process, it doesn't matter).

5. After cooling, put it in the refrigerator and freeze it, and stir it several times in the middle. A long waiting process until small, soft, sandy crystals appear. That's it.

Tips: When it is not completely frozen, it can also be drunk as a milkshake.