Does anyone know how to take out the chocolate completely after pouring it into the mold?

Hello, first of all, we must make molds, such as various zodiac, heart-shaped, textual, etc., do a good job in college market research, but also buy a thermal insulation cylinder (necessary), because the chocolate is solid at room temperature, must be stirred and heated by the thermal insulation tank, chocolate sauce can be ordered from the chocolate factory, enough back can be put into the thermal insulation tank, first heated, but do not stir, until the chocolate is completely melted before stirring (the machine description is introduced), after completely melting, after stirring, after 48 hours, take out the appropriate amount of sauce and pour it into the mold If the investment is not large, you can use manual vibration to remove the bubbles in the sauce (key), and put it in the refrigerator to cool after the vibration After a period of time (after complete solidification), remove the mold from the refrigerator and knock out the chocolate on the cutting board; Of course, you have to arrange the store and business license in advance; If the boutique has to use a series of equipment such as fine grinders, thermal insulation cylinders, carburetor tanks, etc., if you have your own brand, it is best to buy raw materials yourself; It is recommended that it is best to hire a technician from a chocolate company; High-grade chocolate products require sophisticated raw materials Strict formulas A series of automated antibacterial sealing equipment Chocolate is a kind of food, but also an edible work of art I hope it can help you If you have any questions, you can continue to ask questions Glad for your question.

Cool in the refrigerator After a period of time (after it has fully solidified), remove the mold from the refrigerator and knock out the chocolate on the cutting board.

The plastic wrap is at the bottom, exposing the excess on the outside, and when it cools, pull the 4 corners of the film down to pat out the chocolate.

After it is cooled in the refrigerator, it is easy to take out.

Gently knock it on the bottom and it will come out

The chocolate itself has a certain amount of oil, so it won't be hard to get it

It is easy to take out after cooling.

Suggestion. First put a lubricated thing on the container or add a film or something, and the premise is that it is edible.

Rub a little oil (cooking oil) in the mold and try it.

1. Materials.

100 grams of cocoa powder, 1 bag of milk, 10 grams of cream, 10 grams of almonds, 10 grams of osmanthus.

Second, the practice. Go buy some cocoa powder. (Lots of supermarkets).

Prepare a bag of milk, depending on the amount to be made, if less, one packet is enough, and the 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. Sweeten as you like and keep warming.

Keep stirring during the heating, and see that the liquid changes color and becomes viscous, it is almost the same, and it should be heated to boiling.

In order to make the chocolate more fragrant, you can add some osmanthus, as well as almonds, and you can add different ingredients according to your taste. Almonds are crushed and added, so they will have a great texture.

After the viscosity can be imported into the mold, how can there be no abrasives, and the ice in the refrigerator is also possible.

Put it in the refrigerator and wait for about 6 hours before you can take it out and eat.

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.

Ingredients: chocolate to taste, cocoa powder, almonds, cream (milk).

Method:1. Cut most of the chocolate into chunks (not too fine, the main thing is to make it easy to melt).

2。Put the chopped chocolate into the pan, pour in the appropriate amount of cream according to your preference, and melt over low heat. You can also add an appropriate amount of milk and wait until the chocolate is completely melted.

3。While the chocolate is melting, dice the remaining chocolate and set aside.

4。Peel the almonds (you can also leave ...... without peeling if you are too troublesomeCut into cubes.

5。Once the chocolate in the pan has melted, turn off the heat.

6。Sprinkle the diced almonds into the chocolate and stir. (Of course, you can also leave some of it on the surface of the molded chocolate).

7。Whisk vigorously in the pan until the chocolate is slightly solidified.

8。With a **, sprinkle the cocoa powder on top and spread the diced chocolate on the surface.

9。Dip your hands in cocoa powder (refer to the way you make pasta, and remember to wash your hands = =|||Take out the chocolate by hand and place it on a plate as mentioned in Article 8, roll it over until it forms a roughly oval shape, and put it on a plate.

10。Repeat the steps of Article 9 repeatedly, and after all the chocolates are made and put on a plate, put them in the refrigerator and set them.

I remember using dove as an ingredient and giving the rest to my good friend, and she said that the chocolate that has been melted and coagulated has a softer texture (a bit like a snow kiss), and with the chocolate cubes and a hint of almonds that were sprinkled later, the texture is very good, layered, and the taste is still good

If you are interested in dropping friends, you can try it, the steps seem troublesome, but in fact it is okay, if you find one or two friends to do it together, it is a very pleasant process. ^_

Melt the chocolate, pour it into a mold, and put it in the refrigerator.

1. Pick up the goods; Components A and B are sampled 1:1 according to the proportion, and the goods are stirred abundantly in a cleaned container.

2. Vacuuming; Put the stirred silica gel into the vacuum machine for vacuuming, the time is about 5-10 minutes, the time should not be too long, too long may damage the molecules in the silica gel, damage the function of the silica gel.

3. Mold making: There are two main manufacturing methods for molds: slicing molds and pouring molds.

The standard of the product is relatively small, and the infusion mold is selected below 20 cm; Commodities at 20-50 cm can choose the method of pouring and brushing; More than 50 cm is recommended to use the operation method of brush mold. Operation time (25) hours, vulcanization time (25) 2-4 hours; Heating 80 100 can be vulcanized in tens of minutes.

4. Mold trimming: trim the manufactured mold to make it beautiful and smooth. It is recommended to leave the mold for 24 hours before production to allow it to be deeply cured, so that the mold is more durable.

I have two recipes, I haven't done the first recipe, I have done the second recipe once, the taste is okay, I think the cocoa powder I bought is not very authentic, it affects the taste, you buy a little better when you buy it.

Roast some nuts Hazelnuts, almonds, pumpkin seeds.

Use a microwave oven and a "microwave-resistant plastic box" to make chocolate.

Chocolate cut into crumbs The more crumbled the better.

Place the chocolate in a "microwave-resistant plastic box".

Using medium heat, microwave for 2 minutes, remove and stir the chocolate

PS: Because the middle chocolate is not easy to dissolve, stir and mix.

Then microwave for about 1 and a half minutes and 2 minutes to adjust the microwave time.

Pour the melted chocolate directly into the mold, or fill it with triangular paper, and then gently tap the mold a few times to knock out the bubbles.

After placing the roasted nuts, use a hard scraper or spatula to smooth out the chocolate.

If you use a soft chocolate mold, fill it with chocolate with triangular paper, and add the chocolate with an appropriate amount of sweetness, so you don't need to smooth it with a spatula.

The second recipe.

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, and the taste is gray and dripping, you try, if the ingredients can be bought, I recommend that you make the second one, because I will make the second one, if you want to make it simpler, make the first one, after all, it is easier to buy ready-made chocolate than to buy cocoa powder and cocoa butter.