How to make simple and easy to understand chocolate?

1. Buy large pieces of chocolate, dark chocolate or general.

2. There is a special melting chocolate gram for melting. Chocolate utensils, if you don't have a water bath, you put water in a pot, put a container in the water, put chocolate in it, heat and melt it.

3. According to personal preference, you can add sugar, non-dairy creamer, milk powder, raisins, various nuts, etc. to the chocolate liquor, and stir well.

4. Divide the chocolate liquor into the mold. The mold can generally be replaced by a small checkered box of frozen ice cubes or a small ice cream mold, and generally a plastic container with a smooth inner surface can be used, that is, the material should be able to be slightly deformed, and it will not be poured out if glass is used.

5. You can also mix chocolate slurry on desserts such as cakes, for example, wrap a layer of chocolate slurry on the outside of an egg roll. That's it.

Chocolate manufacturing.

The production of chocolate can basically be divided into five steps: mixing, fine grinding, refining, tempering, and molding. Raw material mixing - is the process of mixing sugar, milk powder, cocoa liquor, cocoa butter and other excipients Fine grinding - is the process of grinding and grinding the raw and auxiliary materials that are evenly mixed, this process can be divided into two steps according to the size of the particles of the raw and auxiliary materials

Coarse grinding and fine grinding. Refining – The main purpose is to remove volatile acids, moisture, and odors from the slurry, while creating a burnt smell and highlighting the flavor of the chocolate. Temperature regulation - the purpose of temperature regulation is to make the cocoa butter crystals in the slurry form stable crystals, and express them with a dark luster; The second is to extend the shelf life of the product.

Pouring molding - pouring molding is the process of making the chocolate into various shapes. In this process, the liquid chocolate material is poured into a quantitative model plate, and when the temperature of the material drops below the melting point of cocoa butter, the crystalline form that has been traveled is arranged according to strict crystallization laws, and the dense texture state of the stroke produces obvious volume shrinkage, and finally forms a variety of colorful and beautiful chocolate products.

Sensory indicators. Color and fragrance: the color is bright and uniform, in line with the color of the variety; The fragrance is pure, in line with the aroma that the variety should have; The taste and smoothness are moderate.

Shape: The block shape is upright, the edge is neat, there are no missing corner cracks, the surface is smooth, the texture is clear, and the size is uniform.

Chocolate is processed from cocoa beans.

The cocoa beans are dried and stored in the chocolate factory, where they are harvested and processed. It can be roughly divided into baking, crushing, blending and grinding, refining, deacidification, tempering and molding. When the cocoa beans are crushed, the cocoa butter in the kernels flows out into a thick slurry.

The remaining cocoa residue is then rolled to become cocoa paste, which is the raw material of chocolate.

The final three steps of refining, deacidification and tempering are the key to determining the quality of chocolate. Chocolate can be refined to have a smooth taste, while deacidification is to remove the sourness of chocolate. 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.

Common chocolate flavors are as follows:

1. Dark chocolate

Dark chocolate is a favorite among people who like to taste "plain chocolate" because it contains no or small amounts of milk and is usually low in sugar. The aroma of cocoa is not masked by other flavors, and after melting in the mouth, the aroma of cocoa lingers between the teeth for a long time. Some people even believe that eating dark chocolate is eating real chocolate.

2. White chocolate

White chocolate is white because it does not contain cocoa powder, only cocoa butter and milk. This chocolate has only the flavor of cocoa, and the taste is different from ordinary chocolate. There are also those who don't classify it as chocolate (or milk magic, perhaps).

3. Milk chocolate

Milk chocolate is an ingredient that adds a certain amount of milk to the basis of dark chocolate, and for a long time, milk chocolate has been loved by consumers for its balanced taste, and it is also the most consumed type of chocolate product in the world. The earliest recipe for milk chocolate was invented by the Swiss. Belgium and the United Kingdom are also major producers of milk chocolate.

Material Material:

1.A row of chocolate bricks (the amount is up to you, you can buy it in the market) (I made white chocolate) 2Hot water.

Tools: 1Two bowls (one large and one small).

2.Spoon. 3.Mold (shape and size are determined by yourself, soft and soft is the best) practice 1Chop the chocolate (it will melt more easily).

2.Place the chocolate (already chopped) in a small bowl.

3.Put the hot water in the big bowl.

4.Place the bowl with the chocolate on top of the bowl with hot water (don't let the chocolate touch the water!). )。

5.Stir the chocolate with a spoon. (The chocolate begins to dissolve, forming a chocolate liquor) 6Use a spoon to pour the chocolate liquor into the mold.

7.Place the mold in the refrigerator (bottom compartment).

8.Wait 5-10 minutes on it.

9.Take out the mold and press it under the mold with your hand to get the chocolate out.

Buy some chocolate, put it in the pot, boil it into a pulp, make it into a shape that you like, and carve some words and stuff like that.

Hope you have a happy Valentine's Day.

Do you have a chocolate lover? This method teaches you to make your own chocolate at home

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 made chocolate again, and the family double-clicked to follow a wave.