How to make white hot chocolate, how to make your own white chocolate

Ingredients: 25g chocolate chips.

Whole milk 200ml

3 grams of sugar and a pinch of whipped cream.

A pinch of cocoa powder.

Hot chocolate preparation.

Heat the milk in a saucepan over low heat to 90 degrees (there are bubbles on the sides of the pan, just starting to boil), add the chocolate crumbs and stir constantly.

Turn the milk pot to low heat and keep heating, stir continuously with a spoon to completely dissolve the chocolate and dissolve it in the milk, and finally turn off the heat and pour in the white sugar and mix well.

Preparation of white hot chocolate:

1.Chop the chocolate bar or use chocolate coins directly, put it in the bowl and put it in hot water, and heat it to melt naturally;

2.Remove the bowl of chocolate and stir the melted chocolate vigorously to make it shiny;

3.Add whole milk to the milk pot and heat over medium-low heat until small bubbles are on the edges and turn off the heat;

4.Pour a little milk into the melted chocolate and stir well;

5.Every time you add milk, you must stir well before you can continue to add milk, repeat step 4 3-4 times;

6.Milk and chocolate are mixed to a smooth and flowing state;

7.Pour the mixed milk chocolate liquid back into the original milk;

8.Continue to put it on the stove over low heat and heat, stir well, add sugar cubes and turn off the heat;

9.Continue stirring until the sugar is dissolved and pour into a cup;

10.Light cream with vanilla wine and sugar beaten with an egg whisk or electric whisk;

11.Put the whipped cream into a piping bag or spoon directly and squeeze or scoop the whipped cream onto the surface of the hot chocolate, lightly sprinkle with a small amount of cocoa powder on a sieve.

Those who like to eat sweets will not miss the chocolate, and the delicate and charming chocolate has always been loved by the general public. In fact, we can make all kinds of chocolate at home.

400 grams of cocoa butter, 200 grams of milk powder, 400 grams of powdered sugar, and an appropriate amount of phospholipids.

1. Whip the granulated sugar into sugar powder with a crusher;

2. Melt the cocoa butter in water, and the water temperature is between 40 and 50 degrees Celsius;

3. Put the sugar powder and milk powder into the cocoa butter and stir clockwise;

4. Add a small amount of phospholipids and stir thoroughly, preferably for 1 hour;

5. Cool down the chocolate while stirring, and pour it into the mold when it drops to 30 degrees Celsius;

6. After cooling and solidifying at room temperature, put it in the refrigerator for 1 hour.

The hot chocolate is prepared as follows:

Ingredients: 100 grams of whipping cream, 150 grams of milk, 50 grams of dark chocolate, 3 grams of sugar, 1 teaspoon of cocoa powder, a pinch of marshmallow, a pinch of chocolate chips, etc.

1. All ingredients are prepared and the chocolate for decoration is chopped.

2. Put the milk of the cow and the whipping cream, sugar, dark chocolate and cocoa powder into the pot, heat and stir until all are melted.

3. Pour into a cup and add a little marshmallow.

4. Add chocolate chips to decorate.

Hot Chocolate Notes:

1. Temperature model control.

The best drinking temperature for hot chocolate is 50-60 degrees Celsius. Too high a temperature can ruin the mouthfeel and flavor of the chocolate, while too low a temperature may cause the chocolate to not be hot enough and affect the taste. Make sure that the temperature of the chocolate is well controlled when making and pouring into the cup.

2. Chocolate selection.

It is very important to choose high-quality chocolate. Lack of high-quality chocolate usually contains higher cocoa solids and a small amount of additives. This will ensure that you can enjoy the rich taste and aroma of chocolate.

Try to choose dark or semi-sweet chocolate, as their rich flavor brings out the mellow taste of hot chocolate.

3. Stir well.

Be sure to stir the chocolate well during the making process. This ensures that the chocolate and milk or hot water are well integrated to bring out a delicate texture and mouthfeel. Use a tamper or blender to help blend the chocolate evenly to avoid granular or lumpy chocolate residue.

White chocolate is made from cocoa butter, sugar, milk, and spices (vanilla flavors). Chocolate without cocoa powder, white chocolate has basically the same ingredients as milk chocolate, except that it does not contain cocoa powder, and the content of dairy products and powdered sugar is relatively large, and the sweetness is high.

Brief introduction. White chocolate has basically the same composition as milk chocolate, except that it does not contain cocoa powder, and the content of dairy products and powdered sugar is relatively large, and the sweetness is high.

Dark chocolate: Dark chocolate is harder and has a higher cocoa powder content. Soft dark chocolate with cocoa powder content 32 34%, hard dark chocolate cocoa butter content 38% 40%, super hard dark chocolate cocoa powder content 38% 55%, higher nutritional value.

Is white chocolate and dark chocolate the same composition? White chocolate and dark chocolate have different ingredients.

White chocolate is made from cocoa butter, sugar, milk, and spices (vanilla flavors).