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Chocolate Producing Method

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Chocolate Producing Method

Release date:2018-03-30 The author: Click:

A, making chocolate raw materials

In the supermarket, we can see all kinds of chocolate packaging jing jing. So how they are made out to?

Making chocolate first to figure out the raw material need to fame and nature. Now domestic common chocolate raw material fame is very much, among the more pure, the quality is good to have "kumar", "lindt" and so on, they are usually have 2 kg packet. Chocolate raw material color usually have three, namely black, brown and white.

Dark chocolate with low sugar content, taste very bitter; Chocolate is milk chocolate brown, taste good, are very popular with big family; White chocolate is made from cocoa butter and milk and sugar mixed together, is not strictly a chocolate  this reason is not attend the cocoa powder, it add oily pigment are available, and can crank out all kinds of chocolate color.

Second, how to make chocolate

1  how to melt chocolate

To will be large pieces of pure chocolate raw material made into small pieces with a filling of chocolate, need to melt chocolate first. Melt chocolate USES an  microwave low temperature does not remove the chocolate stir well, in order to reduce the temperature, and chocolate can be loaded in container, on plastic wrap, then the container into the hot pot, with "double boiled" way to melt chocolate, chocolate melting machine can also use only. Melt chocolate temperature is usually not more than 32 ℃, the temperature is high can spit milk chocolate. When someone is melted chocolate Like cut it very fragile, to put it bluntly this completely superfluous. The chopped chocolate very melts easily lead to grain, it is for this reason just put the chocolate into small pieces. But must be careful, never touch water when melted chocolate.

2  temperature making chocolate

When making chocolate must understand well temperature. "Her", "lindt" and other famous raw materials to temperature demand is higher, if the temperature know is bad, can make into finished product in the lack of light, easy to spit milk  bleached, not easy mold release. "Her", "lindt" melts, stay with cooling to the lips can feel cool and went in the making. If time is short, can pour the melted chocolate on the marble or clean paper, repeatedly with spatula stir until cool. "Her", "lindt" fit for making all kinds of taste of chocolate and decoration.

And "card", "lindt" compared to the "eagle" and "crystal" brand chocolate raw materials may require to temperature is not high, just melt when cooled to warm when used in the making, and easy to demould, molding is tenacious, just finished part have to taste a bit poor. "Eagle", "brand" usually only suitable for making ornaments.

3  making chocolate filling

Chocolate filling to fundamental formula: 1000 g chocolate whipping cream 500 restraint: the whipping cream to a boil, away from the fire, will be chopped chocolate in whipping cream, chocolate can be very fast to melt, then stir well, placed in the refrigerator frozen after cooling, after solidification, take out. The chocolate filling rub into a ball, the lateral to hang a melting layer after cooling to the appropriate temperature of pure chocolate, made the chocolate candy.

DIY handmade chocolate making way - coffee chocolate ball

Raw material formula;

Whipped cream... 140 cc

The coffee powder... 10 c

Cream... 80 g

Coffee wine... 80 cc

Fine sugar... 80 g

Tempering chocolate... 1000 g

Fine cut chocolate... 600 g

The fundamental step and making main point:

A: first of all will be ready to good sand sugar, whipped cream and chocolate fine cut, using the indirect method (water heating after use) dissolves, add wine place about 15 minutes later, and then to stir.

2: when cooling into a paste (available in packed degree), using the great circle diameter, crowded on oil wax paper or tape can be.

Three: put as for will squeeze a good product, 5 degrees freezer cooling, about 1 ~ 2 hours (has become a little bit hard), this place is out of work as the stage, with the hand rub circle lines, after again placed refrigeration about half an hour (a little hardness degree only).

4: when all fillings making at the end, then good chocolate product, placing heat preservation pot (chocolate special thermal insulation kettle), keep in 32 degrees - 33 degrees or so, it will have frozen round and chocolate filling out for good. One by one, with rounded up.

Fuck to do:

A: will have tempering chocolate, to pour into the chocolate model, do do film.

2: by go up down, will have film have a chocolate poured out.

3: the filling to have film have a chocolate model, do do filling stuffing.

Four: after filling filling model, again do negative film.

Five: will have to do with wrapping film model surface, use knife screeding.

6: in the end, the model surface smoothing and decorate, into the cold storage for 90 minutes.

Seven: the demoulding chocolate ball, in line with white paper plate, use after tempering chocolate on line.

In mould making chocolate a way

Except handmade chocolate can also use the mold to produce. Chocolate mould are a plate, plate, one plate can be made more than 20 pieces of chocolate. With mould making chocolate has a variety of shapes, round, square, heart-shaped, flower shape, as well as a variety of animal shapes. Mould making chocolate, to clean the mould first, then melt after cooling to the appropriate temperature of chocolate into the mold, then will have excess chocolate poured out  near and will die chocolate shave, make the mold wall evenly with a layer of chocolate, forming a chocolate shell  can not back.

Wait until the mold chocolate just a solidification, express will just cooling can has not been solidified chocolate filling injection mould of chocolate inside the shell, then placed in the refrigerator to freeze the die. By the time the chocolate filling solidification, take out the mould, with some chocolate shell bottom seal, then put the mould in the refrigerator, wait for demoulding  chocolate and chocolate mould separation, there is air between the two, you can pour the chocolate.

Either by hand or with the mould making chocolate, can be in the other part of the play should be in the chocolate filling. If in filling in the nuts, went into nut chocolate; Attend the rum, went to make rum chocolate. In addition, you can attend the caramel in the filling, made into caramel chocolate; Take part in the chopped Chinese chestnut, made Chinese chestnut chopped chocolate and so on.

Three-dimensional hollow chocolate making

In the Easter time, big home often to make chocolate eggs and rabbits bonnie; At Christmas time, but also making chocolate Santa Claus, Christmas bell, boots, and the carriage, and so on. These chocolate products are solid and hollow. So, how to use the mold to produce solid and hollow chocolate? At first this chocolate mould. Making this kind of chocolate mould usually have palm size, is composed of separate to two and a half, there are a variety of shapes, when using the two and a half close together, with iron clamp, which formed a complete mould. Making mould clean first, when will the mould had two half close together, with iron clamp is good, then get chocolate melts cooling to the appropriate temperature in mould filling, and will die over, will die in the chocolate poured out, only let the mold wall with thin a layer of chocolate. This, slight tapping with a spatula from the outer mold, on the one hand, as much as possible to make on the mould wall chocolate layer thin section, on the other hand also can avoid the product appear bubbles. Then put the mould on the rack, the following container with next, let the moulds to excess chocolate flow into the container. Chocolate quickly dries and wait until the moulds used the knife mould will overflow to the bottom hanging chocolate leveling. In ensuring that the finished product without breaking into, the three-dimensional hollow Chocolate or thin parts well, nature also cannot too thin. If it is for this reason that the mold wall hanging chocolate layer is too thin, you need to hang again, so as to avoid finished goods broken. All the lines of, such as mold placed in the refrigerator frozen again. When chocolate just stripping, remove and remove the clip and mold, three-dimensional hollow chocolate.

This conveniently, with chocolate can also make all kinds of ornaments, used to decorate a cake and desserts, such as chocolate, chocolate, chocolate leaves, chocolate, ribbons, chocolate, cigarettes, etc. Chocolate making is a profound art, we are very difficult to clear it with in a few words. Chocolate making is developing very fast, although the current used equipment has become more and more advanced, but still with handmade chocolate for you. Now, chocolate taste also very big change happened, the reason is that conservative tastes have chocolate has already expired, and a new type of taste, such as tea, spices, fruit and so on the new chocolate is becoming a popular fashion. No matter how the development and change, chocolate always with its chic exquisite, the excessive charm advantages enjoyed by big home for a long time. It is for this reason, let's make dessert chef, know part making chocolate to common sense, have work to do in the future is definitely helpful.

The refined chocolate making

The manufacturing process is complicated. Cocoa beans need after picking, drying, grinding, heating, stirring, ripening, cooling, irrigation mode, finish can form a beautiful black chocolate. About 1 kg to cocoa extract only less than 500 g chocolate essence, and making the process at least need to experience more than two dozen flow process, part of high quality chocolate have to make, just mixing cocoa paste You can spend 120 hours, to the whole process is time-consuming. Must be made at the same time, the entire process to the tight tight temperature control system (i.e., equipped with air conditioning equipment to indoor), a bit not careful, the whole pot of chocolate you screwed up.

1. Choose the super market usually can buy chocolate bars, would be no need for air-conditioning, cooling, complex process. DIY chocolate, fun place is that you can according to be fond of, add mix materials. Choose the almond, nut butter (Praline paste), and strawberries, examples to make Rocher and how to wear a suit for strawberry.

2. Dissolve chocolate, hot hot, with water must be no direct heat. When handling the chocolate, have to be very careful, chocolate can't touch water completely.

3. Chocolate and nuts sauce mix slurry, almond nuts.

Part 4. Use a fork mix up, put on the palm rub into a ball. Rub into a ball to chocolate in the fridge, take out again after solidification, with black chocolate syrup, into the refrigerator, the condensation.

5. The handy is a good friend, new modelling fruit can be used to make chocolate. Choose fruit outer must thoroughly with water.

6. Create a strawberry suit too easy to shape. Let the strawberry with a layer of white chocolate syrup, in the fridge after solidification, again with dark chocolate syrup, refrigerate after being chocolate condensation, with containing chocolate syrup to reel in strawberry processing.

DIY handmade chocolate making items carefully

Making chocolate manufacturing process is complicated. Cocoa beans need after picking, drying, grinding, heating, stirring, ripening, cooling, irrigation mode, finish can form a beautiful black chocolate. About 1 kg to cocoa extract only less than 500 g chocolate essence, the process of making at least 20 several flow process, need to experience some high quality chocolate making, mixing cocoa paste alone can spend 120 hours, to the whole process is time-consuming. Must be made at the same time, the entire process to the tight tight temperature control system (i.e., equipped with air conditioning equipment to indoor), a bit not careful, the whole pot of chocolate you screwed up.

1. Choose the super market usually can buy chocolate bars, would be no need for air-conditioning, cooling, complex process. DIY chocolate, fun place is that you can according to be fond of, add mix materials. Choose the almond, nut butter (Praline paste), and strawberries, examples to make Rocher and how to wear a suit for strawberry.

2. Dissolve chocolate, hot hot, with water must be no direct heat. When handling the chocolate, have to be very careful, chocolate can't touch water completely.

3. Chocolate and nuts sauce mix slurry, almond nuts.

Part 4. Use a fork mix up, put on the palm rub into a ball. Rub into a ball to chocolate in the fridge, take out again after solidification, with black chocolate syrup, into the refrigerator, the condensation.

5. The handy is a good friend, new modelling fruit can be used to make chocolate. Choose fruit outer must thoroughly with water.

6. Create a strawberry suit too easy to shape. Let the strawberry with a layer of white chocolate syrup, in the fridge after solidification, again with dark chocolate syrup, refrigerate after being chocolate condensation, with containing chocolate syrup to reel in strawberry processing.


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