How do you make chocolate?

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!

In making chocolate, buy special chocolate bricks for baking, cut them into small pieces or finely chopped, put them in a container, and heat them in a watertight way to add internal heat.

The force temperature should not exceed 50, the chocolate will deteriorate and lose its luster. Once the chocolate is heated to complete melting, it is poured into a chocolate mold and molded into shape with biscuits before the chocolate solidifies.

Jam chocolate.

Bittersweet and white chocolate are sliced into thin slices and heated over low heat until melted (about 38 43).

After pouring the melted bittersweet chocolate into the chocolate model, so that the inside of the model is evenly coated with one layer of chocolate, you can pour out the more chocolate and put the model in the freezer ice for 5 minutes.

After taking the model out of the refrigerator, pour in the white chocolate, evenly coat the inside of the first layer of bittersweet chocolate, pour out the white chocolate, and put the model in the freezer ice for 5 minutes.

Heat the white chocolate over low heat until melted, add half of the grape jam and 20 grams of whipped cream and mix well, and the other half add orange jam and 20 g of whipped cream and mix well.

The model is taken out of the refrigerator, injected with 2 kinds of fillings until it is 8 minutes full, and finally adds 1 layer of white chocolate, put it in the freezer ice for 5 minutes and then take it out, the model is upside down to demold the chocolate, and the top of the white chocolate is dipped in 1 layer of bittersweet chocolate, and it is allowed to cool and solidify.

The white jam chocolate is made according to the above method, and the process does not need to use bittersweet chocolate, and the outer skin part is made into 1 layer, so that the white chocolate can faintly reveal the color of the filling.

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.