Want to make your own chocolate, no. Don t be too complicated, but it has to be delicious.

Cooking it straight like upstairs will burn it.

First of all, use a small pot to heat water, put a large stainless steel bowl on it, do not fall into the pot, crack the chocolate into the bowl, stir constantly and use the heat of steam to dissolve the chocolate, and then add milk, nuts or essential oils of various flavors according to personal preference, and take out the bowl after fully mixing (at this time, you need to be careful of being burned by steam).

There are two ways to deal with it after that: 1. Pour it directly into the mold and then put it in the refrigerator to wait for it to set, and the chocolate made by this method is hard. 2. Put it in the refrigerator, when it cools to a certain temperature and is more solid but not completely condensed, take it out, wear disposable gloves, and rub the chocolate into various shapes according to personal preference.

If you want to turn cocoa into chocolate, it is estimated that you can't get it, and you can't even match the ingredients!

However, if you want to make chocolate in the shape of a heart and give it out on Valentine's Day, it is very simple, break the chocolate (preferably black), put it in a small milk pot, add a little milk, heat it over low heat and melt it, pour it into a mold, and solidify it. Some microwave ovens can also melt chocolate, so look for the manual yourself.

You can't do it yourself.

Because special equipment is required.

It is impossible not to be complicated.

Making chocolate by hand is not complicated, we prepare cocoa powder, low powder, cream, powdered sugar, egg whites, beat the cream with a whisk, then add white sugar and stir well, after slightly beating the egg whites, add the sifted low powder and cocoa powder, stir well, put the stirred dough into a piping bag, squeeze it on a baking sheet, bake it at a temperature of 160 degrees for about 15 minutes, and the chocolate biscuits will become very crispy after cooling. People are more stressed in their daily lives and their emotions are unstable, so it is also good to eat some chocolate appropriately.

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 crushed nuts into the paste. 4. Pour the mixed chocolate on a plastic bag (or an iron plate, no need to grease it) while it is warm, arrange it slightly with your hands or a rolling pin, and put it in the refrigerator until it hardens. 5. You can add some almonds and sprinkle them on top and cut the chocolate into cubes.

You can choose some good cocoa powder, then add some powdered milk, and then mix the river water in a certain proportion and put it in the oven, so that you can make a particularly delicious chocolate.

First, pour the cocoa butter, cocoa powder, and sugar into the pot, stir constantly to form a paste, add a small amount of milk, boil until viscous, and cool naturally.

Buy some chocolate and put it in a pot to melt, we add these chocolates to the milk and stir well, then pour them into molds and put them in the refrigerator to refrigerate.

Pour hot into a cup. Whip the whipping cream and squeeze it into the rim.

Drizzle with mango jam, sprinkle with a mixture of powdered sugar and cocoa powder, and sprinkle with chopped chocolate on top.

If you have delicious and inexpensive chocolates, there are Dove's and Dark Horse's, these chocolate brands are still very good and of good quality.

To make good chocolate, the most important thing is to ensure the fermentation process of the cocoa nuts, the temperature and the time. After fermentation, the cocoa beans are finely ground. Then add an appropriate amount of cocoa butter and you're done.

You can add a little more chocolate cocoa butter powder to increase the consistency, and the taste will become great.

The first thing to do is to do a chocolate tutorial. Then it is to work the convenience of selecting materials. The most important thing is to grasp the heat well.

Ingredients: Cocoa.

Powder, cocoa butter,

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 bought.

Powdery. Cocoa, it's time to buy butter.

Method. 1: Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid.

2) Place cocoa powder, cocoa butter and sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, in.

Spoon. Will go down.

drip, but not soon. Kind of like pouring tomato sauce).

3: Add a small amount of milk and pour in the paste, stir again until it is viscous again, and let cool naturally.

Put the paste in.

Refrigerator. Refrigerated room, remove after 5-10 minutes.

4: Heat it again until it melts (remember to stir) and add a little bit of your favorite at this time.

Spices. or sweeteners.

Pour into the mold and let it cool naturally.

If you can't buy cocoa powder and cocoa butter, you can buy it directly.

Chocolate. Balls are OK too.

Material 1 (a).

Dark chocolate 200g

Ingredient 2 (b.)Chocolate Fundder).

Dark chocolate 100g

Large almonds or hazelnuts 8 pieces (lightly baked).

Whipped cream 1 4c

Butter 15g

Golden rum (rum) 2t

Handmade chocolate preparation.

Preparation of a large collection of ingredients for handmade chocolate Step 1

200g dark chocolate sit melting, adjust the temperature and set aside. There are 2 points to talk about here The first is to melt the chocolate: The ideal temperature for melting the chocolate is between 40 degrees and 50 degrees, and it must not be heated directly on the fire, the temperature is too high and the chocolate will become charred and granular, so it is necessary to melt it in hot water, heat the water in advance and remove it from the fire, and then put the container containing the chocolate in hot water and stir it until it melts.

Don't stir too fast, otherwise it will easily cause bubbles in the chocolate liquor. The second is temperature regulation: the purpose is to stabilize the cocoa butter in the chocolate slurry, as it directly affects the ability of chocolate to be used.

After tempering, the cocoa butter will directly stabilize into a crystal pile, making the finished product hard and shiny. Generally, dark chocolate is stable at 32 degrees, while milk chocolate and white chocolate are stable at 30 degrees. Tempering Steps:

1) 200 grams of dark chocolate in a take 3 4 (150g) of water and melt, the temperature should reach 40 degrees. (2) Remove the container with the chocolate from the hot water, add the remaining 1 4 (50g) of chocolate and continue stirring until completely melted. (3) The tip of the knife is dipped in chocolate, and it solidifies within 3 minutes at room temperature (about 18 20 degrees), which means that the temperature adjustment is successful; Otherwise, it is necessary to re-stir to the ideal temperature and re-adjust the handmade chocolate Step 2

Grease the chocolate mold (I forgot to apply it, but it's not that difficult to demold), pour in the chocolate liquor, turn the mold so that each side of the pattern is evenly coated with the chocolate liquor, pour out more than the part, and wipe the edges of the mold clean. Place in the refrigerator until hard handmade chocolate is prepared Step 3

Soft heart production: 100g of dark chocolate melted in water, there is no need to adjust the temperature here, because it is not used on the surface, but the temperature should also be controlled not to exceed 50 degrees, otherwise the taste of the particles will not be good. Add 1 4c of whipped cream and 15g of butter and stir well, cool and set aside for handmade chocolate preparation Step 4

After the soft filling is reduced to room temperature, add 2t of rum and mix well. The temperature is too high, the alcohol is volatile, and the flavor is not so strong, how to make handmade chocolate Step 5

Fill the soft filling into the mold and insert one large almond into each. Try not to let there be a gap between the filling and the shell at the bottom, and the gap at the bottom is also difficult to fill when the chocolate syrup is poured at the end, which is easy to cause demoulding failure (I have 2 pieces that cracked when demolding for this reason) Handmade chocolate practice Step 6

Cover the large almonds with a small amount of soft filling, trying to place them in the center of the chocolate.

Pour in the chocolate solution and shake lightly on the worktop to expel the bubbles. Refrigerate until firm.

Demoulding, finished.