Who knows how to make chocolate? Where do you sell molds and raw materials?

<>Question 1: The model chocolate made is dull. When the chocolate is demolded, it is found that the chocolate is dull, and the most likely thing is that the chocolate is not tempered correctly. In addition, factors such as the lack of polishing of the mold, the length of time the chocolate is refrigerated in the refrigerator, the temperature of the mold is too low, the temperature of the chocolate is too low, or the temperature of the working board of the first round is too low, all of which are the reasons for the dullness of the model chocolate.

Question2. White spots appear on the surface of the model chocolate.

This is because the mold is not completely dry, so it is necessary to ensure that the mold has been thoroughly dried before filling the mold. In some heavy metal molds, moisture can easily hide in corners.

Question3. Cracks appear on the surface of the model chocolate.

If the chocolate is placed in the refrigerator at too low a temperature with the mold, the chocolate will set too quickly and cracks will appear.

Question4. It is difficult to demould.

Incorrect temperature adjustment, too thin mold shape, too high cooling temperature, and chocolate spilling out of the mold after drying and hardening make it difficult to remove the mold. If the chocolate sticks to the mold during demoulding, it may be that the temperature is too high and the temperature is not properly adjusted. After pouring the chocolate into the mold, while there is still a certain temperature and fluidity, be sure to scrape it flat with a flat spatula to indicate that the spilled chocolate from the mold is also scraped away.

Question5. The chocolate is whitish or grayish.

Incorrect temperature adjustment, slow coagulation, and excessive chocolate crystallization.

Question6. Finger prints appear on unfinished chocolate creations.

Finger marks can occur when you touch unsolidified chocolate with your damp fingers, so make sure your fingers are completely dry as much as possible, using thin rubber gloves if necessary.

Well, the above is what I introduced to you about the problems that will occur in the making of chocolate molds, if you have any questions, please discuss them in the comment area, and I will answer them one by one. I also hope that you can follow me, and I will continue to bring you little knowledge.

1.Water: When the sugar in the chocolate comes into contact with water, it will melt into syrup, so the chocolate will thicken, which will affect the overall taste, so the chocolate should be avoided as much as possible when making it with water.

2.Oil: When making chocolate, the fat in the chocolate will be slowly lost, because the fat in the chocolate will stick to the table or tool of the operation, so that the chocolate will thicken after a few uses, and if you want the chocolate to return to the operating state, you need to add part of the Zen or cocoa butter to the thickened chocolate, and mix it evenly to recover.

I think the first question that will arise is that chocolate is very easy to break, such as if we use molds to make chocolate, it is very difficult to take it out.

It will cause the chocolate to be exposed, and it will also cause the mold to deform and shout the spine, which will cause some cracks in the chocolate, and some bubbles will also appear, which may also cause the chocolate to deform.

1. Put the chocolate chips into a bowl first, so it is easy to melt easily, and the chocolate chips can be cut according to personal needs.

2. Heating and melting, this step can be done in two ways to achieve the melting effect, one is the waterproof heating method, put the hot water of about 60 degrees (note that the hot water at this temperature is the temperature that has not yet boiled, and the water temperature should not be too hot) into a bowl, and then stack the bowl with chocolate into this bowl, and then start to stir fully until the chocolate is completely melted away, and it is packed like a viscous paste; Second, melt in the microwave, this method will save time, according to the amount of the bowl filled with chocolate into the microwave oven, high temperature for 10 seconds, after taking it out, it should be fully stirred, and then put in and reheat for 10 seconds and then stir, and so on almost 1 or 2 minutes to get it is about the same, (note, do not heat it for 1 or 2 minutes at a time in order to save trouble, so that your chocolate will be burnt), the chocolate to be melted also needs to be stirred constantly, so that it will not solidify immediately, and then pour it while it is hot like in the mold.

3. Molding. After putting it in the mold, try to lay it as flat as possible, and if you don't have a mold, you can use the extruder to make a cake cream flower decoration and place the chocolate on a plastic smooth plate to let it cool.

4. Cooling. It is best to let it cool at the usual indoor temperature rather than using a refrigerator, as this will make it stiff.

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. Add different proportions of sugar and milk powder to the cocoa puree (there are also those that pour milk), and.

The chocolate leftovers from the last production are then heated in a blender and the ingredients are mixed while they are hot. This is the charm of raw chocolate, as sweet and alluring as love, I hope it will bring you and your significant other a different delicious enjoyment. Teach you how to make your own Japanese raw chocolate (matcha & original)!

Then add whiskey and mix well, spread baking paper in the mold, brush with a little oil, and pour in the mixed sauce; After smoothing well, put it in the refrigerator for more than 2 hours, and take out the chocolate and cut it into pieces after it has solidified; 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.

There are about 20-40 seeds in it. We call it cocoa beans, and you can take a look at ** to deepen your impression. So, in fact,We use the seeds of the cacao tree, not the fruit, as a raw material to make chocolate.

Cocoa beans are also known as cocoa beans and cocoa seeds. It is the flattened seed of an evergreen tree of the Sycamoreaceae family, a cacao tree, an oblong-oval nut. The cocoa fruit is oval in shape, the length is different, the seeds are buried in the gum pulp, oval or oval, the seeds are attached to the outside of the white gum, cocoa powder, cocoa butter, cream, sugar are poured into it and stir well.

Of course, you need a box to store chocolate, then baking paper, and then knives.

To make chocolate at home, you need to buy molds. I think it's also necessary to make it at home. If there is no mold, chocolate is very ugly to make.

To make chocolate at home, you need to buy molds, otherwise the chocolate made will be a puddle of mud and will not be able to take shape.

Chocolate oven, spoon, mold, refrigerator, wrapper, paper tray, vegetable oil are needed.

Ingredients: cocoa powder, cocoa butter, nuts, sugar, milk.

Tools: microwave ovens, large bowls, molds.

Cocoa powder, cocoa butter, (it's better to buy lumps, of course, if you buy powder.) But if you buy powdered cocoa, you have to buy butter). Cocoa butter is bought as a fat substitute, and you won't get fat if you eat too much.

Nuts: Buy pure nuts, peanuts, hazelnuts, almonds, sugar, milk.

Method: 1. Peel the kernels, spread them on the microwave chassis, and bake them on high heat for 3 5 minutes (700w microwave oven).

2. Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid. Place the cocoa powder, cocoa butter and granulated sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, dripping in the spoon, but not very quickly. Kind of like pouring tomato sauce)

3. Pour the kernels into the paste, add a small amount of milk and stir again until they are viscous again and cool naturally.

Place the paste in the refrigerator freezer and remove after 5-10 minutes.

4. Heat it again until it melts (remember to stir) and you can also add a little spice or sweetener you like.

Pour into the mold and let it cool naturally.

Note: If you can't buy cocoa powder and cocoa butter, you can buy chocolate balls that can be baked directly.

I only put hazelnuts in the nuts in this recipe.

The taste is gray and drips well.

You try. If the material can be bought, it is recommended that you do a second one.

Because I'll do the second one.

If you want to keep it simple.

Let's be the first one.

After all, it's easier to buy ready-made chocolate than to buy cocoa powder and cocoa butter.