How do you make delicious chocolate?

There is a method, but it is still necessary to practice more, and the key is to grasp the heat.

No amount of information is enough for novices to make delicious food.

Put all the chocolate (if it's not a small coin, crumble the chocolate beforehand, the more broken the better) and the honey in a bowl.

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Heat the whipping cream until it boils, then pour into a bowl.

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Cover a lid and let stand for 1 minute, then stir with a whisk or spatula until the chocolate is completely melted and well combined.

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If the chocolate is not melted by the cream, it can be melted through water.

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Add the butter and rum softened in the greenhouse and stir again.

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When the butter melts completely, it forms a thick chocolate sauce sensation.

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Take a mold of your choice and spread a layer of baking paper on top of the mold, then pour the chocolate liquor into the mold and put it in the refrigerator for more than four hours.

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Line the table with oiled paper, take out the refrigerated chocolate and place it on the oiled paper, cut it into the shape you want, sprinkle the cocoa powder evenly, and pack it the way you like.

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Raw chocolate is a great choice with coffee or black tea, but remember to keep it refrigerated before you eat it.

Material. 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 nuts, lay them flat 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.

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

1.Roasting cocoa beans Roasting cocoa beans not only makes your chocolate more delicious, but it also acts as a sterilizer and makes it easier to separate them. You can spread a layer of cocoa beans on a baking sheet, usually on high heat and then slowly turn to low to roast the beans.

Also, if you need to roast a lot of cocoa beans, you can buy a drum and roast it on the grill and you're done. 2.Smash the cocoa beans Once the cocoa beans are roasted, the pods are removed and the skin removed.

If the number of cocoa beans is not large, you can just break it with a small hammer and peel it by hand. In general, the skin of the cocoa beans is easy to peel off if you roast it properly. However, if you roast a lot of cocoa beans, find a professional mill to peel them off.

3.Screening Once the skin of the cocoa beans has been removed, it can be stirred with a spoon and then blown with a hair dryer until the outer shell is completely removed. In fact, this is the part of the method of making chocolate that everyone needs to pay close attention to!

4.Grinding cocoa beans into cocoa pulp First of all, you need to find a powerful tool to liquefy the cocoa beans and remove all the husks. However, the meat grinder, coffee grinder and other tools we use at home are not very effective in grinding cocoa beans, so you may have to go through many attempts to find the most suitable tool.

5.Measure the weight of cocoa syrup with a kitchen scale, usually in grams. Then the weight of the cocoa pulp is used to determine the weight required by other materials.

However, if you don't have a kitchen scale at home, you can use your own eyes to measure the proportions! 6.Stirring and blending refined chocolate Stirring and blending chocolate is to make the chocolate taste smoother, and refining is to reduce the size of sugar crystals and cocoa solids.

In fact, these two links can be completed with a powerful pulverizer. 7.Chocolate tempering Among the methods of making homemade chocolate, getting chocolate tempering is the most difficult part.

Because this step can make the chocolate you make more shiny. However, the tempering step is not simple, but you can repeat it again and again until you are satisfied. Because while going through this process, the chocolate will not go bad.

However, it is important to note that moisture should not be allowed to get into the chocolate. 8.The final step is to weigh the chocolate at a temperature of 32 C and characterize it.

You can pour it into your own prepared molds, being careful not to spill it. When it's fixed, it's slowly removed from the mold and you're ready to enjoy!