I want to melt the chocolate and put it in the mold. Too bitter for dark chocolate. I added a box of 250ml milk to melt a box of Dove dark chocolate, and it turned into Iowa. .

1 Chop the dark chocolate, put it in a pot (according to the weight), heat the whipped cream with low heat, melt the chocolate with hot whipped cream, and stir slowly, and the chocolate sauce is finished!

Squeeze the chocolate sauce into the plate one by one, stick plastic wrap on it and put it in the refrigerator for 10 minutes. Take it out, tear off the plastic wrap, take out one and knead it into a ball, one by one.

3 Chopped white chocolate is melted at 60℃, cooled with ice water at 28℃ and heated at 60℃.

4 Soak the spherical dark chocolate in the white chocolate sauce.

It can be decorated with shredded sugar or cream.

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250g cocoa butter (or other oil, preferably vegetable oil).

150g powdered sugar (that's probably what it's called, it's very kind, and it's usually sprinkled on cakes for decoration).

100g starch

1 teaspoon rum

60 grams of cocoa powder

You can add some nuts or something if necessary.

Melt the grease first (a special container is best, if there is no special container, use a bowl to melt it in a pot without water), then put all the other materials in, stir them evenly, then pour them into the mold, and then put the mold in the refrigerator. Just wait until it is completely solidified before taking it out.

Pure chocolate must be "only soluble in the mouth, not in the hands". Because the melting point of chocolate is 35 degrees Celsius, it will melt in your mouth and there will be no residue in your teeth.

1. After the butter softens at room temperature, add sugar and stir until it is milky white. Add the eggs several times and beat well. Add vanilla oil and stir well. 2. Start with low-gluten flour, baking powder and salt sieve.

1. Chop the chocolate pieces with a clean kitchen knife and drill board and put them in a small dry bowl.

2. Fill the pot with hot water, and then put the small bowl into hot water to heat it. The Mixing Bowl's originality.

Grams, until the chocolate chips in the bowl are completely melted and heated to 46℃.

3. After the chocolate is dissolved, move it to a pot filled with water and gently stir it until the temperature drops to 26℃.

4. Dissolve in hot water at 40℃, and when the chocolate is cooled to 32℃, you're done.

If you want to change the shape of chocolate, use the commercially available heart-shaped, baby bear,

Dogs and other models, put the chocolate into the cooling.

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.

Also, how to make wine 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.

Of course, if you want to make solid chocolate, you can!

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.

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1:

250g cocoa butter (or other oil, preferably vegetable oil).

150g powdered sugar is icing in English.

100g starch

1 teaspoon rum

60 grams of cocoa powder

You can add some nuts or something if necessary.

Melt the grease first (a special container is best, if there is no special container, use a bowl to melt it in a pot without water), then put all the other materials in, stir them evenly, then pour them into the mold, and then put the mold in the refrigerator. Just wait until it is completely solidified before taking it out.

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Preparation: Exercise, take a deep breath and play light music. Only when you are in a good mood can you make delicious chocolate.

Ingredients: flour, water, chocolate (it is recommended to practice your hands with cheap chocolate first). Put whatever you want.

Tools: cauldron (recommended frying spoon), small pot (recommended glassware is best for chemical experiment), chopsticks, thick gloves, flat plate, refrigerator, exhaust fan or range hood.

1. How to make a mold?

The method of making mould is simple and complicated. If you have artistic cells, it should not be difficult for you, but if you are insulated from art like me, you'd better use an ice box.

The specific method is as follows:

Materials: flour, water

You may have done it after reading the materials. Wash your hands first, and then mix the noodles with water. Then, like a dough kneader, make one or more molds with the shape you want. Be careful not to have too much water, just set the dough, otherwise it will affect the taste of chocolate, but don't have dried noodles, otherwise the dry flour on chocolate will not look good. Put it in the freezer of the refrigerator (the kind that freezes ice cubes) for later use. Note: It is best to freeze for more than 30 minutes before taking it out.

2. How does chocolate melt?

The way to melt chocolate is basically to use fire. GGMM who has never been in the kitchen should pay attention to safety, empty the combustible materials around the stove and prepare a basin of clear water (two purposes: one is fire prevention, and the other is to put it in water to prevent being scalded by hot chocolate pulp and reduce the degree of scald). Of course, if you have a lot of kitchen experience, you don't have to make the above preparations.

Specific methods:

Prepare a large pot of boiling water (stir-frying spoon is the best, save water and have a big mouth) and prepare a small pot with a smaller diameter than the large pot (note that the pot must be dry and waterless, otherwise it will affect the taste of chocolate. In addition, the best surface is smooth, on the one hand, it saves chocolate, on the other hand, it is easy to brush, and the glass container is the most ideal, but it should be noted that the container should be large enough to float smoothly on the water. Let the small pot float on the surface of the big pot. Don't let the pot touch the bottom of the pot. Be careful not to let water enter the small pot in the later stage (even a small drop will make your high-grade chocolate as bad as cocoa butter).

Turn off the fire after the water boils, but not too small. You can't keep the water on all the time (you can add a little water if there is less water). Put in the prepared chocolate, put thick gloves on the assistant hand to prevent burns, and hold a small pot. Stir the main hand slowly and evenly with chopsticks (if you are left-handed, the left hand is the main hand and the other hand is the auxiliary hand). Right-handed) Be careful not to upset the cauldron. After about five to ten minutes, the chocolate has melted and won't paste.

3. How to reverse the mold and eject it?

This is the step of pouring chocolate into the mold, and everyone should know it. But I still want to talk about the precautions. Be careful not to fall out of the mold, and don't overflow the mold when falling. The container and the chocolate sauce have a certain temperature. Please pay attention to safety. Gloves are recommended. The temperature of the mold taken out of the refrigerator is low, and the water boiling after the chocolate has just melted increases the air humidity, and the surface of the mold is easy to condense water. Try to turn on the range hood to reduce the indoor temperature and humidity, and try to take one mold at a time instead of all. After pouring the mold, put the mold on a small board, cover it with plastic wrap, and put it in the freezer to cool. You can take out the mold in five to ten minutes, so be careful. If the effect is not good, you can dismantle the mold. After all, it is made of flour. In addition, you can also refer to the above method to make multi-layer sandwich chocolate, but be careful not to make the sandwich too thick or one chocolate will become two pieces.

If you want to add ingredients to chocolate, try to add them at the end, otherwise it will go bad easily. If you like to sprinkle some things (such as gold powder and sesame seeds) on the chocolate surface, you can sprinkle them evenly in the mold first, and then attach them to the chocolate surface after leaving the mold. In addition, if there is an odor in the refrigerator, all the process of entering the refrigerator should be covered with plastic wrap, otherwise it is to feed the odor to the cat. Finally, safety comes first. No matter what the chocolate you make will look like in the end, as long as you do it with your heart, your lover will be moved by it.

If there is no refrigerator, use ice water, if there is no gas, use hot water.

Don't copy the downstairs, I study very hard! ! !