How are all kinds of beautifully packaged chocolates made?
Chocolate Making
To make chocolate, you must first understand the brand and nature of the raw materials. At present, there are many common brands of chocolate raw materials in China, among which the more pure and better-quality ones include "Kama", "Lindt", etc. They are usually packed in 2 kilograms. There are generally three colors of chocolate raw materials, namely black, brown and white.
Dark chocolate has lower sugar content and a more bitter taste; brown chocolate is milk chocolate, which tastes very good and is very popular; white chocolate is made from cocoa butter mixed with milk and sugar. It’s not chocolate in the strict sense because no cocoa powder is added, but by adding oily pigments, you can make chocolate of various colors.
1. How to melt chocolate To make large pieces of pure chocolate into small pieces of chocolate with fillings, you need to melt the chocolate first. When melting chocolate, you can either use a microwave oven at a lower temperature and take out the chocolate and stir it occasionally to lower its temperature. You can also put the chocolate in a container, cover it with plastic wrap, and then put the container into a hot water pot. Melt the chocolate using the "double boil" method, or use a specialized chocolate melting machine. The temperature of melting chocolate generally does not exceed 32°C. If the temperature is too high, the chocolate will spit out milk. Some people like to chop the chocolate very finely when melting it, but this is completely unnecessary. Chopping the chocolate very finely will tend to create grains when melted, so just cut the chocolate into small pieces. However, be careful not to get water when melting chocolate.
2. Temperature for making chocolate When making chocolate, you must control the temperature. Among them, the raw materials of "Kama", "Lindt" and other brands have higher temperature requirements. If the temperature is not properly controlled, the finished product will lack luster, be prone to milk spitting, turn white, and be difficult to demould. After "Kama" and "Lindt" are melted and cooled to the point where you can feel the coldness on your lips, they can be used for making. If time is of the essence, add melted chocolatePour onto a clean marble or paper and stir repeatedly with a spatula until cool. "Kama" and "Lindt" are suitable for making chocolates and decorations of various flavors.
Compared with "Kama" and "Lindt", chocolate raw materials such as "Eagle Brand" and "Jing Brand" do not have high temperature requirements. They can be used for making when they are melted and cooled to warm, and are easy to The demoulding and molding are tough, but the taste of the finished product is slightly worse. "Eagle Brand" and "Jing Brand" are generally only suitable for making decorations.
3. Preparation of chocolate filling Basic recipe for chocolate filling: 1000g chocolate, 500g whipping cream
Preparation: Boil the light cream, remove from the heat, pour chopped chocolate into the light cream, the chocolate will melt quickly, then stir it evenly, cool it and put it in the refrigerator to refrigerate until it solidifies. Take it out and serve. The chocolate filling is rolled into small balls, and a layer of pure chocolate that has been melted and cooled to the appropriate temperature is hung on the outside to make chocolate candy.
4. Make chocolate with molds In addition to hand-making, chocolate can also be made with molds. The chocolate molds are made one plate at a time, and each plate can make more than 20 pieces of chocolate at a time. Chocolates made with molds come in various shapes, including round, square, heart-shaped, flower-shaped, and various animal shapes.
When making chocolate with a mold, first wipe the mold clean, then pour the melted chocolate that has been cooled to the appropriate temperature into the mold, then pour out the excess chocolate and scrape the chocolate around the mold to allow the inner wall of the mold to Dip a layer of chocolate evenly to form an empty chocolate shell, but leave the bottom uncovered. As soon as the chocolate in the mold solidifies, quickly inject the chocolate filling that has just cooled but not yet solidified into the empty chocolate shell in the mold, and then place the mold in the refrigerator to refrigerate. When the chocolate filling is solidified, take out the mold, seal the bottom of the empty shell with some chocolate, and then put the mold in the refrigerator. When the chocolate is demolded, the chocolate and the mold are separated, and there is air between them. The chocolate poured out. Whether you make chocolate by hand or in a mold, you can add something else to the chocolate filling. If you add nuts to the filling, you can make brownie chocolate; if you add rum, you can make rum chocolate. In addition, you can also add caramel to the filling to make caramel chocolate; add chestnut antler to make chestnut antler chocolate, etc.
5. Production of three-dimensional hollow chocolate How to use molds to make three-dimensional and hollow chocolate?
Take a look at this chocolate mold first. systemThe mold for making this kind of chocolate is usually about the size of a palm and consists of two separate halves with various shapes. When used, the two halves are brought together and fixed with iron clips to form a complete mold.
When making, wipe the mold clean first, put the two halves of the mold together, and fix it with iron clamps. Then pour the melted chocolate that has been cooled to the appropriate temperature into the mold and fill it, then turn the mold over and put it in place. Pour the chocolate out of the mold, leaving only a thin layer of chocolate on the inner wall of the mold. At this time, use a spatula to gently tap the mold from the outside. On the one hand, it can make the chocolate layer on the inner wall of the mold as thin as possible, and on the other hand, it can also avoid bubbles in the finished product. Then place the mold on the wire rack with a container underneath, allowing the excess chocolate in the mold to flow into the container. When the chocolate in the mold is almost dry, use a knife to smooth out the hanging chocolate that overflows from the lower end of the mold. On the premise of ensuring that the finished product is not broken, it is better to make the three-dimensional hollow chocolate thinner. Of course, it cannot be too safe. Therefore, if the chocolate layer on the inner wall of the mold is too thin, it needs to be hung again to prevent the finished product from breaking. Once everything is done, place the mold in the refrigerator to chill. When the chocolate has just come out of the mold, take it out and remove the clamps and mold to form a three-dimensional hollow chocolate.
