First prepare tools and materials:

1. Choose chocolate bars that can be bought in general supermarkets, without worrying about the complicated process of temperature regulation and cooling. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, peanut butter and strawberries to demonstrate how to make Rocher and how to put strawberries in suits.

When you dissolve chocolate, you must scald it with water, and you can't cook it directly. Be very careful when handling chocolate, it can't get wet at all.

3. After chocolate and nut paste are mixed into paste, add almond nuts.

4. Mix a part with a fork and knead it into a ball in the palm of your hand. Put the spherical chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate paste, and put it in the refrigerator for setting.

Handy friends can also make new chocolate shapes with fruits. The outer layer of the selected fruit must be completely free of moisture.

6. Making a strawberry suit is very simple. Dip strawberries in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them with a roller full of chocolate paste.

How to make alcoholic chocolate!

Its manufacturing method is that 1.5-3.0 wt% alcohol and 0.5-5.0 wt% soybean lecithin are mixed into chocolate raw materials, stirred at high speed to make them uniformly distributed in chocolate raw materials, and then solidified by injection molding. The alcohol used is water-containing alcohol, and the ethanol content is above 80% (by volume), distilled from brandy, wine, whisky and the like.

Wine chocolate can be made in one of the following two ways:

1. Including the method of mixing process. This method is to mix alcohol and lecithin into chocolate raw materials before or after mixing, and start cooling within 5 minutes after mixing to below 20℃.

2. Methods that do not include the mixing process. In this system, alcohol and lecithin are mixed at 30 ~ 70℃ to form a chocolate-like raw material, and cooling starts within 10 minute (preferably 5 minutes) after mixing, and then it is cooled to below 20℃. Soybean phospholipids (such as lecithin) have been used as emulsifiers for chocolate. Increasing the addition of soybean phospholipids to 0.5 ~ 5.0% by weight can make more alcohol directly mixed into chocolate, so that the combined alcohol can be stored in chocolate for more than 6 months.

You can also make solid chocolate!

Firstly, chocolate raw materials such as cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spice are mixed, then micronized by a rotary grinding roller, refined by a fine grinding roller, processed into powder flakes by a rotary grinding roller, uniformly sieved by a sieve, and finally molded by a die press.

However, this seems a bit complicated,' screening'? I don't think so now. Is there a substitute?

Wine heart chocolate sandwich candy! Are you interested?

Raw material formula: white sugar 10 kg of various famous wines10.5 kg of cocoa powder (containing sugar) 4.0 kg of cocoa butter10.6 kg of sugar powder10.5 kg of alcohol 0.4 ~ 0.6 kg.

manufacturing method

1. Molding: Mix flour and talcum powder according to the ratio of 10: 3, bake to remove water after mixing (use a part and flatten the rest in a wooden tray), and print a hemispherical or bottle-shaped model with a seal to make it evenly spaced and uniform in depth.

2. Boiling sugar: According to the procedure of melting and boiling hard sugar, when the syrup concentration is appropriate, add alcohol and wine immediately after taking out the pot and immediately pour the mold.

3. Mold filling and heat preservation: add alcohol and wine to the syrup, and squeeze the syrup into the mold with a nozzle while it is hot. The flow rate of the syrup must be slow and even. After molding, cover it with a layer of baking powder with a thickness of about 1cm and mix it with talcum powder, and then put the molded powder tray in an insulation room at a constant temperature of 35℃ for standing 12 hours for crystallization.

4. Powder spreading and powder wrapping: after drying, gently dig out the cubes one by one in the mold, brush off the powder adhering to the surface of the cubes, and then wrap them with chocolate paste, that is, add cocoa powder, cocoa butter and sugar powder to the ingredients, slightly heat them and melt them into paste. When they are slightly cold (close to cooling but not yet condensed), put a few cubes in, take them out immediately after soaking, and put them on wax paper to dry.

5. Cool the package.

Key points of operation

1. The time interval between baking powder modeling and sugar production should not be too long to prevent the powder tray from absorbing moisture in the air again, but hot powder should not be used for modeling. Sugar is difficult to crystallize at high temperature, but it will promote sand control.

2. Cooking sugar is the key to making alcoholic chocolate candy, and the amount of water added should be controlled well when cooking sugar. The final boiling temperature is the optimal concentration of syrup. If the final boiling humidity is too high, the prepared sugar blank will completely become hard sugar, and there will be no wine slurry precipitation. If the final boiling temperature is low, the syrup is too tender to form lumps. The determination of boiling temperature should depend on the season, climate and the specific conditions of process equipment.

3. When filling the mold, the flow rate of syrup should be slow and even, and the mold shape should not be damaged. Mold filling should be done once while it is hot, so as to prevent the syrup from returning to sand due to temperature drop. The humidity should not be high and low during heat preservation, otherwise it will be difficult to crystallize. When keeping the temperature, the syrup should be cooled naturally, otherwise it will produce coarse crystals and be easily broken.

4. The formula of coated chocolate paste should be accurate, in which the cocoa butter content should be slightly higher and the temperature should be controlled within the range of 30 ~ 33℃. If the temperature of the pulp is too high or the soaking time is too long, it will often lead to the softening of the cube sugar. The temperature of the cube sugar should be close to that of the pulp, and the temperature of the cube sugar should be slightly lower than the humidity of the pulp.

5. The coated and dried candy must be cooled quickly, and its temperature should be controlled within the range of 7 ~ 65438 05℃. In summer, it is best to send it to a cold storage or refrigerator for cooling, and then it can be packaged and boxed after cooling and shaping. A complete set of methods for making sandwich chocolate

Bake some nuts ~ try baking some hazelnuts ~ macadamia nuts ~ almonds ~ pumpkin seeds.

Make chocolate with microwave oven and microwave-resistant plastic box.

Slice the chocolate ~ the more broken the better.

Put the chocolate in a "microwave-resistant plastic box"

Use medium heat ~ microwave for 2 minutes first ~ take out the stirred chocolate ~

PS: Because the chocolate in the middle is not easy to dissolve ~ Stir and mix.

Microwave again for about ~ 1 minute and a half ~ 2 minutes ~ adjust the microwave time according to the situation.

Pour the dissolved chocolate directly ~ or fill the mold with triangular paper ~ and then tap the mold a few times to knock out bubbles.

Smooth the chocolate with a hard scraper or spatula before putting the roasted nuts in.

If you use a soft chocolate mold ~ fill chocolate with triangular paper ~ add a proper amount of sweet chocolate, you don't need to smooth it with a spatula.

2): preparation of cocoa liquid block:

(1) Baking: The next step of fermented and dried cocoa beans is baking. The main functions of baking are: removing some water; Make the bean shell brittle and dry, which is convenient for shelling; It can turn dark brown cocoa beans into purplish red, make some oil penetrate from cells and make bean meat bright; Baking can change the composition of cocoa beans, gelatinize starch into soluble particles and increase aromatic substances such as acids, alcohols and esters. Make the material plastic.

(2) Different baking methods require different temperatures and time. The new roasting methods are indirect hot air heat transfer and continuous roasting. Different products require different baking temperatures and time. The technological conditions of the hot air continuous roaster are as follows:

Time to change temperature℃ (minutes)

Cocoa powder 125 ~ 130 25 ~ 30

Milk chocolate110 ~12515 ~ 20

Dark chocolate 85 ~10011~14

The higher the baking temperature, the greater the loss rate of cocoa beans, which is a technical and economic index that needs attention in baking.

(2) Wind separation: Although the shell of roasted cocoa beans has cracked, the meat and shell have not separated yet, and they can be separated by a little rolling. Under the mechanical impact, the beans were broken into irregular pieces. The function of the winnowing screen is to separate the bean meat from the skin, so as to facilitate the processing of the bean meat in the next process.

(3) Grinding: Grinding, also known as primary grinding, is to grind cocoa pieces into paste. This process is very important in order to obtain cocoa mass composed of particles. It is required to grind to 50 ~ 1 14 micron. After one grinding, the time of fine grinding in the next process can be shortened and better results can be obtained. After grinding into paste, brown cocoa liquid can be obtained.

There are many types of primary grinding equipment: disc refiner, roller mill, gear mill, ball mill and colloid mill.

2. Fine grinding: Fine grinding is the process of adding a certain amount of cocoa butter, milk powder, seasonings, surfactants and spices to the cocoa liquid blocks made by primary grinding and the processed sugar powder.

Cocoa or powdered sugar that has only been ground for the first time has large particles, and it has a rough feeling after being imported, so it must be refined to further reduce the particles. When most plasmids are smaller than 25 microns or between 18 ~ 23 microns, chocolate will have no graininess after entering human mouth. This range is the requirement of fine grinding.

Physical changes mainly occur in the process of fine grinding. With fine grinding, the material is dispersed, and the finer the material is dispersed, the larger its surface area is. The total surface area contained in the total volume of a certain number of substances is called specific surface area. The larger the specific surface area, the more chocolate particles, and the smaller and finer the particles.

When maintaining a certain temperature in fine grinding, the finer the fine grinding, the thicker the material, the higher the viscosity and the lower the fluidity.

The refining equipment includes three-roll refiners, five-roll refiners and drum refiners. In the process of fine grinding, we should pay attention to controlling the following operating procedures: adjusting friction gap, adjusting material viscosity, controlling fine grinding temperature and controlling fine grinding degree. There are certain boundary requirements for the particle size of refined chocolate: too large or too many large particles, rough taste; But if the particle size is too small or the proportion of small particles is too large, it is easy to stick to our tongue and palate, and it is not easy to be taken away from our mouth by saliva, which makes people feel alive.

3. Refinement: Although the finely ground chocolate is very fine, it is not delicate enough and its fragrance is not elegant and mellow enough. Refining can further improve its quality. Especially high-grade chocolate, it needs to be refined.

Refining is carried out in a refiner. There are many kinds of refiners, and the rotary refiner is widely used at present. After repeated friction and collision of the refiner, it is further sharpened and refined to drive away the moisture and volatile smell in the material, so that the material is fully emulsified, thus improving the quality of chocolate.

The main conditions for refining are temperature and time, and the requirements for plasmid angular temperature vary with the variety of chocolate candy. Dark chocolate 55 ~ 85℃; Milk chocolate 45 ~ 60℃. The fine grinding time is long, generally 24 ~ 72 hours.

Refining has the following functions: the quality of chocolate is more delicate and smooth; The material becomes thinner, the fluidity is enhanced, and the color, fragrance and taste are improved.

Phospholipids added in refining are extracted from oils such as soybeans and sunflowers.

Phospholipids have both lipophilic and hydrophilic properties. It has both lipophilic and hydrophilic groups, and its hydrophilic end can also be adsorbed by sugar, cocoa and milk solids. In this way, it plays a surface active role in chocolate materials, making the materials in a highly stable opaque state, so phospholipids also belong to emulsifiers.

Phospholipids can change the interfacial tension between plasmids and reduce the hydration of micelles, thus hindering the formation of gels, playing a dilution role and reducing the viscosity of materials.

Adding phospholipids to chocolate will not reduce the viscosity. Therefore, the addition of chocolate in the production of chocolate candy is between 0. 1-0.5%.

Adding phospholipids to chocolate candy can reduce a certain proportion of cocoa butter, which has certain economic significance.

Phospholipids also have the function of preventing oil oxidation and belong to antioxidants.

4. Temperature adjustment: The function of temperature adjustment is to control the phase transition of cocoa butter at different temperatures, so as to achieve the function of conditioning.

It is best to change the liquid chocolate sauce into solid chocolate candy through the temperature adjustment stage. If the temperature is not adjusted or the temperature is poor, the product quality will be inferior.

According to the requirements of production technology, the chocolate raw material from liquid to solid requires obvious shrinkage, so that it can easily fall off from the mold, which is a necessary requirement of continuous production line. Adjusting the temperature according to the requirements of technological conditions can make chocolate raw materials have obvious shrinkage properties. Conducive to demoulding and continuous production.

Chocolate with no or poor temperature regulation has a rough texture and dark color after cold setting, and lacks the brittle characteristics of chocolate. In the process of preservation, it is easy to become rough and similar to the texture of the nest, and lose the commodity value. Therefore, temperature regulation is an important process in chocolate production.

Chocolate contains about 30% cocoa butter,

Colored chocolate candy Colored chocolate candy is a layer of chocolate raw materials wrapped around the candy body, but the difference is that this kind of chocolate candy has various shapes, unique fragrance, elegant appearance and distinctive features. There are 20 to 30 kinds of chocolate candy with different tastes and shapes. It is very fashionable to put it in a high-end gift box, and it is also a very popular high-end product abroad at present.

Manufacturing method: 1. Sugar core manufacturing. Chocolate of all colors should be made into candy hearts of all types and tastes, and then coated with a layer. The heart can be divided into the following types:

(1) Hard core: It is mainly composed of various kinds of pralines, and some of them also contain glucose. There are two kinds of frying methods: one is to dissolve sugar in water, filter it, then cook it to a certain temperature, add some nuts such as peanuts into the pot and fry it together, and the temperature of hard candy is slightly higher; The other is to dissolve sugar and glucose in water, filter them, and then boil them to a temperature close to that of hard sugar. Pour nuts such as nuts and meat into the pot and mix (peanuts, almonds, etc. All cooked), add a little cream before taking it out.

(2) Softening the heart: Based on Fontaine (also known as Baimazi), Fontaine has two flavors, one is to use dairy products as the heart, with various milk flavors, and the other is to use various fruit flavors without condensed milk. Fontaine is made by dissolving sugar and glucose in water, filtering, decocting to about 120℃, and pouring it on a cooling table for stirring.

(3) Wine core: based on sugar, various famous wines are added. Dissolve sugar in water, filter, boil to about 1 12℃, leave the fire for 3-5 minutes, add a proper amount of wine, pour the sugar water into the powder tray, then slightly screen a layer of starch on the surface of the sugar water, keep the temperature and crystallize, and wrap the outer layer. There are also various semi-soft candy hearts made of sugar, condensed milk, nuts, raisins and other raw materials.

2. Chocolate coating method. Apply chocolate coat, and apply different specifications of chocolate according to different hearts. It is required that the coated chocolate black has bright light and good finish, and the chocolate temperature should be controlled at about 28 ~ 30℃.