Method 1. The manufacturing process of refined chocolate is very complicated. Cocoa beans need to be selected, dried, ground, heated, stirred, matured, cooled, and molded to form a perfectly dark chocolate. About 1 kilogram of cocoa beans can only extract less than 500 grams of chocolate essence, and the production process requires at least 20 steps. The production of some high-quality chocolate can take 120 hours just stirring the cocoa liquor. The entire process It can be said to be time-consuming and troublesome. At the same time, the entire production process must be carried out in a tight temperature control system (that is, a room equipped with air conditioning equipment). If you are not careful, the entire pot of chocolate will be ruined. 1. Choose chocolate bars that can be bought in general supermarkets, so you don’t have to worry about the complicated process of tempering and cooling. The fun part about DIY chocolate is that you can add mixed ingredients according to your preference. Chopped almonds, praline paste and strawberries, and demonstrated how to make Rocher and how to put strawberries into suits. 2. When dissolving chocolate, it must be scalded with water and cannot be boiled directly. When handling chocolate, be very careful and keep the chocolate away from water at all. 3. Mix the chocolate and nut butter into a paste, then add almond nuts. 4. Use a fork to stir up part of the mixture, put it into the palm of your hand and shape it into a ball. Put the chocolate rolled into balls into the refrigerator, take it out after it solidifies, dip it in dark chocolate syrup, put it in the refrigerator, and let it solidify. 5. Friends with good hands can also use fruits to make new shapes of chocolate. The outer layer of the selected fruit must be completely free of moisture. 6. Creating the strawberry suit look is very easy. Dip the strawberries in a layer of white chocolate syrup, put it in the refrigerator to solidify, then dip it in the dark chocolate syrup, put it in the refrigerator, wait for the chocolate to solidify, and then use a roll filled with chocolate syrup to process it on the strawberries. Method 2. Ingredients for making chocolate: block COOKING CHOC (white choc or dark choc), any small mold with the desired effect, a flake blender, a large bowl, and a chipper. Method: 1. First put the chocolate chips into a bowl, so that they can be easily melted. You can grind the chocolate chips according to your personal needs. 2. Heating and melting. There are two ways to achieve the melting effect in this step. One is the water heating method, which uses hot water around 60 degrees (note that the hot water at this temperature has not yet boiled. The water temperature (not too hot), put it into a bowl, then stack the bowl with the chocolate into the bowl, and then start stirring thoroughly until the chocolate is completely melted and it resembles a thick paste; secondly, melt it in a microwave, This method will save time. Put the bowl of chocolate in the microwave according to the amount, and heat it for 10 seconds. After taking it out, stir it thoroughly, then put it in and heat it for 10 seconds before stirring, and so on, almost 1, 2 A few minutes is enough (note, don’t heat it for 1 or 2 minutes at a time to save trouble, otherwise your chocolate will burn). The melted chocolate needs to be stirred constantly, so that it will not solidify immediately. Then pour it into the mold while still hot. 3. Forming. After putting it into the mold, try to spread it as flat as possible. If you don't have a mold, you can use a piping device for cake cream decorations and place the chocolate on a plastic smooth plate to cool it. 4. Cool. It is best to cool it at normal room temperature, rather than using a refrigerator, which will harden it. Method 3. Ingredients for making chocolate: cocoa powder, cocoa butter, nuts, sugar, milk Tools: microwave oven, large bowl, mold Steps: Section 1 Preparation Cocoa powder: can be bought at Carrefour or Metro supermarket (others Don’t go to hypermarkets, they probably won’t have them). You can also try the food ingredient store behind No. 1 Food Company on Guizhou Road (this store must sell molds). There shouldn’t be much emphasis on the brand, because in China, it’s good to have it. If you must insist on a brand, Italy's Cioco Delice should be among the top brands, but it is too expensive (strongly not recommended). Cocoa Butter: Should be available via the same route. It's better to buy it in lump form, of course, it's also fine if you buy it in powder form. But if you buy powdered cocoa, you need to buy butter (the same as vegetable butter). It is best to buy cocoa butter as a fat substitute. If you eat too much, you will not gain weight.

The white one is cocoa butter. If you can’t buy it, you can just use white chocolate! Nuts: Don’t buy roasted nuts in southern grocery stores. Try to buy pure nuts instead. Don't taste the creamy melon seeds at that time. Peanuts are probably the best to buy, but of course hazelnuts, almonds and the like are not hard to buy either now. See Friendly Tip 1 for how much to buy. Pine nuts: Sugar: Don’t you want me to talk about these two? If you really don’t know, it is recommended to refer to Friendly Tip 2. Milk: There are a lot of them in supermarkets. Is it recommended to use Guangming's extra thick fresh milk (3.5) in a microwave? bowl? Do you have these at home? If not, please refer to Friendly Tip 2. Molds: There are definitely all kinds of molds in the food ingredient stores mentioned above. If you are not happy to buy them, just use the ice cube trays you use to make ice cubes at home! Specific steps: Peel the nuts, lay them flat on the bottom of the microwave oven, and bake them over high heat for 3 to 5 minutes (700W microwave oven). Find a steamer, put water in it, and heat it. Then place the large bowl on the steam grid. Place cocoa powder, cocoa butter, and sugar in a bowl and stir constantly. Until the contents in the bowl are mushy (more viscous and will drip on the spoon, but not quickly. A bit like pouring tomato sauce) pour the nuts into the mash, add a small amount of milk and stir until again Serve in a viscous form and cool naturally. Put the paste into the refrigerator and take it out after 5 to 10 minutes. Heat again until melted (remember to stir). You can also add a little of your favorite spices or sweeteners at this time. Pour into the mold and let cool naturally. 3. If you can’t buy cocoa powder and cocoa butter, you can just buy oven-safe chocolate balls. Method 4: Complete method for making sandwich chocolate 1. Bake some nuts, depending on your needs: hazelnuts, macadamia nuts, almonds, pumpkin seeds and other nuts. 2. Use a microwave oven and a [microwave-resistant plastic box] to make chocolate. 3. Cut the chocolate into crispy crumbs. The smaller the pieces, the better. Put the chocolate into a [microwave-resistant plastic box]. 4. Use medium heat and microwave for 2 minutes before taking it out. Stir in the chocolate. PS: Because the chocolate in the middle is difficult to melt, stir and blend. 5. Microwave again for about 1 and a half to 2 minutes. Adjust the microwave time as appropriate. 6. Pour the melted chocolate directly (or use triangular paper) into the mold, then tap the mold lightly a few times to knock out the air bubbles. 7. Add the roasted nuts. At this time, use a hard scraper or spatula to smooth the chocolate. 8. If you are using a soft chocolate mold, use triangular paper to fill it with chocolate. Add an appropriate amount of chocolate so you don’t need a spatula to smooth it out. Method 5: Three ways to make Valentine’s Day chocolates. The first one: sweet words: with it, there will be laughter. Production materials: maltose, chocolate, chopped nuts Production method: Use maltose to make various small animals as you like, then heat and melt the chocolate to form a paste. When eating, dip the prepared animals into some hot chocolate sauce and chopped nuts. , sweet and full of fun. Note: Stir the chocolate constantly while heating to keep the sauce at a moderate consistency. The second type: Declaration of love: I like to be looked at by you and feel your tenderness, even for just a second, it can last forever. Production materials: fresh cream, milk chocolate, cake slices. Production method: spread a layer of fresh cream on the cake slices, then stack several spread cake slices, cut the milk chocolate into small slices, and sprinkle on the cream as desired. On the cake. This makes the smooth cream full of the sweet aftertaste of milk chocolate, which is intoxicating. Note: When applying fresh cream, do not use too much cream because you like it. Too much cream will cause a sweet feeling and will also cover up the rich taste of milk chocolate. Milk chocolate must be thin and small. If it is thick, the flavor will be too strong and the taste will be too strong. Affects silky smooth mouthfeel. Health consultants say: Chocolate can reduce platelet activity. Platelet activation can lead to the development of thrombotic vascular disease. Many in vivo and in vitro experiments have found that polyphenols and cocoa butter in cocoa/chocolate can reduce platelet activity and promote platelet aggregation, thereby protecting human cardiovascular health. Nutritionists say: Chocolate is an antioxidant. A large number of studies have shown that the polyphenols in cocoa/chocolate have significant antioxidant effects. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C, and can also promote vasodilation, inhibit inflammatory reactions and blood clots. formation, thereby preventing cardiovascular disease.

Antioxidant activity is also thought to underlie immune modulation and cancer prevention. The third method: Production materials: baked cake, dark chocolate, cocoa powder Production method: Heat and melt the dark chocolate, then wrap it around the baked cake, and then sprinkle cocoa powder thickly on the surface of the dark chocolate, so that Not only is the soft texture on the surface of the dessert very tempting, but the dark chocolate added with cocoa powder will also add a hint of sweetness. Note: When heating dark chocolate, you can add a little water, but not too much water; the temperature should be moderate and stable. If the heat is too high, the chocolate will have a burnt taste, which will affect the taste. Nutritionists say: Chocolate is an immune modulator. The polyphenols in cocoa pulp have the function of regulating a variety of human immune cells. Many studies have shown that cocoa polyphenols have immunosuppressive effects. Health advisors say: Chocolate has a neutral effect on cholesterol. Chocolate does not increase blood cholesterol levels because the saturated fatty acids contained in chocolate contain large amounts of stearic acid and palmitic acid. Stearic acid has a neutral effect on cholesterol (neither raising nor lowering it), while palmitic acid can slightly reduce cholesterol concentrations, so the saturated fatty acids in chocolate have no effect on blood cholesterol levels. In addition, the oleic acid and linolenic acid in the monounsaturated fatty acids contained in chocolate also have antioxidant effects. Method 6: Preparation of cocoa liquor: (1) Roasting: After fermentation and drying of cocoa beans, the next step is roasting. The main functions of roasting are: to remove part of the water; to make the bean shell brittle and cracked, making it easier to remove the shell; to turn the dark brown cocoa beans into purple-red, allowing some of the oil to penetrate from the cells, and the bean meat becomes Bright; Roasting can change the composition of cocoa beans, starch gelatinizes into soluble particles, and aromatic substances such as acids, alcohols and esters increase; making the material plastic. (2) Depending on the roasting method, the required temperature and time are also different. The new roasting method uses indirect hot air heat transfer for continuous roasting. Different product varieties require different roasting temperatures and times. The following are the process conditions of the hot air continuous roasting machine: Variety Temperature ℃ Time (minutes) Cocoa powder 125~130 25~30 Milk chocolate 110~125 15~20 Dark chocolate 85~100 11~14 The higher the roasting temperature, The greater the loss rate of cocoa beans, this is a technical and economic indicator that needs to be paid attention to during roasting. (2) Sieve: Although the shell of roasted cocoa beans has cracked, the meat and shell have not been separated. They need to be slightly crushed to separate. Under mechanical impact, the beans are broken into irregular shapes. Pieces. The function of the winnowing sieve is to separate the soybean meat and skin to facilitate the processing of the soybean meat in the next process. (3) Grinding: Grinding, also called primary grinding, is the grinding of cocoa chips into paste. This step is very important in order to obtain cocoa liquor composed of fine particles. It is required to grind to 50-114 microns. After initial grinding, the time of the subsequent fine grinding process can be shortened and better results can be obtained. After grinding it into paste, you can get brown cocoa liquid. There are many types of primary grinding equipment: disc mills, roller mills, tooth mills, ball mills and colloid mills, etc. 2． Fine grinding: Add a certain amount of cocoa butter, milk powder, seasonings, surfactants, spices, etc. to the cocoa liquid produced by initial grinding, processed sugar powder, etc., and then further grind it, which is called fine grinding. . The cocoa material or sugar powder that has only been ground for the first time has larger particles and feels rough after entering the mouth. It must be finely ground to further reduce the particles. When most of the particles of the material are finely ground to less than 25 microns or between 18 and 23 microns, the chocolate will have no grainy feel after entering the human mouth. This range is the requirement for fine grinding. The material undergoes physical changes during the fine grinding process. As fine grinding proceeds, the material is dispersed. The finer the material is dispersed, the larger its surface area will be. The total surface contained in the total volume of a certain amount of material is called the specific surface. The larger the specific surface, the greater the number of chocolate particles, and the smaller and finer the particles. When maintaining a certain temperature during fine grinding, the finer the grinding, the thicker the material will be, the viscosity will increase, and the fluidity will decrease. The equipment for fine grinding includes: three-roller fine grinder, five-roller fine grinder, drum fine grinder, etc. During the fine grinding process, attention should be paid to controlling the following operating procedures: adjusting the friction gap, adjusting the viscosity of the material, controlling the fine grinding temperature, and controlling the degree of fine grinding.

After the chocolate material is tempered, it can be used to produce chocolate candies. According to the molding process, chocolate candies can be divided into casting molding and coating molding. 5. Casting molding: The temperature and viscosity of the chocolate material used in the casting mold must be strictly controlled. The material temperature is required to be around 30°C. If the temperature is too high, the cocoa butter crystal form that has formed a stable crystal form will be destroyed. The finished product has a loose texture, lacks shrinkage characteristics, is difficult to demould, and is prone to spots or darkening during storage. If the temperature is too low, the material will be viscous, making it difficult to distribute quantitatively during mold casting, and it will be difficult to eliminate air bubbles in the material, making the product prone to honeycombs. Therefore, during the molding process, the material should always maintain an accurate temperature and be kept within the minimum temperature difference range. Viscosity is another important factor in material requirements. The viscosity of the material also affects its fluidity and distribution accuracy. Therefore, the viscosity range of the material must be maintained during the molding process. After casting, the model must be shaken to make the finished product solid and prevent bubbles or voids from forming. The amplitude is required to be no more than 5 mm, and the frequency is about 1,000 times per minute. The heat present in chocolate sauce comes in two forms: sensible heat and latent heat. Sensible heat refers to the heat released when the chocolate sauce lowers its temperature; latent heat refers to the heat released when the liquid changes to a solid state. The sum of the two types of heat is all the heat that needs to be removed during the molding process. The requirements for the cooling process are: after casting the mold, first place it in a cold room at 8 to 10°C. For about 5 minutes, the material temperature will drop to 21°C; after another 21 minutes, the material temperature will drop by 12°C, which is the cooling required The total time is 25 to 30 minutes. The cooling rate depends on the cooling temperature, cooling air method and product shape. The cooling rate from liquid to solid cannot be too fast. The cooling temperature is generally 8~10℃, which can be appropriately increased to 12~14℃ in the later stage of cooling. The appropriate cold air speed is 7 meters per second. When the chocolate block shrinks and deforms, it reaches the end of cooling. 6. Coating and molding process: Candies made from coated and molded silk are called sandwich chocolates. Most of them are named after the filling, such as peanut-filled chocolate, protein-filled chocolate, etc. The coating molding process has the following requirements: (1) Core making and requirements for the core: the nature, color, and aroma of the core must be harmoniously combined with the chocolate coating. The specific requirements are soft taste, easy to dissolve, non-sticky, and non-sticky. It will cause morphological changes, penetration and perforation, expansion and contraction rupture, rancidity, insect infestation and mildew, etc. When painting, the core temperature should generally be about 5°C lower than the outer temperature. (2) Coat making and requirements for coats: The cocoa butter in the chocolate material used for coating is higher than that used in casting molds. The chocolate sauce used for coating must have appropriate viscosity and fluidity. Materials that are too thick are not only inconvenient to transport, but also distributed unevenly. The coating thickness is uneven, and the consumption quota cannot be guaranteed. During the entire coating process, the temperature adjustment requirements of the sauce must always be strictly controlled and maintained at 30 to 33°C. (3) Control the cooling speed: The cooling channel of the coating forming unit should be maintained at 7 to 12°C, the cold air speed should not exceed 7 meters/second, and the cooling time should be maintained at 15 to 20 minutes. The temperature in the later stage of cooling can be slightly higher, in drier areas. carried out under conditions. 7． Chocolate candy packaging: The main functions of packaging are: heat protection, moisture absorption and melting prevention, aroma escape, grease precipitation and rancidity prevention, mildew prevention, insect prevention, and pollution prevention. The requirements for packaging are to be beautiful, colorful, and able to maintain the color, aroma, taste, and shape of chocolate candies for a long time, especially in hygienic conditions. Generally, it is difficult for wax paper to meet the above requirements. Commonly used packaging materials include: aluminum foil, polyethylene, polypropylene, polystyrene, etc. Aluminum foil ~ polyethylene composite materials or other composite materials are also used. Colored chocolate candies Colored chocolate candies are coated with a layer of chocolate raw materials on the outside of the candy body. But the difference is that this kind of chocolate candies have various shapes, unique fragrance, beautiful appearance and characteristics. There are as many as 20 to 30 varieties. Not only the taste Different, and the shape is also different. It is packed in a high-end gift box, which is very stylish. This kind of colorful chocolate candies is also a very popular high-end product abroad. Production method: 1. Making candy hearts. Various types of chocolate must first be made into various types and different flavors of candy hearts, and then coated. The hearts can be divided into the following types: (1) Hard hearts: based on various nuts of sugar, some Also put glucose.

There are two cooking methods: one is to dissolve sugar in water, filter it and then boil it to a certain temperature, add peanuts and other nuts to the pot and stir-fry together. The temperature of the pot is slightly higher than that of hard candies; the other is The first step is to dissolve the sugar and glucose in water, then filter, and then boil it until it is close to the temperature of hard candy. Pour the kernels and other nuts into the pot and mix (the peanuts, almonds, etc. need to be cooked) and add a small amount of cream before taking them out of the pot. (2) Ruanxinzi: Based on Fangdeng (also known as Baimazi), Fangdeng has two flavors. One is with dairy products and is used to make various milk-flavored Zinzi. The one without condensed milk is used for various fruits. Taste of heart. Fangdeng is made by dissolving sugar and glucose in water and filtering, then boiling it to about 120℃, pouring it on the cooling table and stirring it. (3) Jiuxinzi: Based on sugar, add various famous wines. Dissolve the sugar in water, then filter, then boil it to about 112°C, remove from the fire for 3 to 5 minutes, add an appropriate amount of wine, pour the sugar water into a powder plate, then sift a layer of starch on the surface of the sugar water, keep it warm and crystallize, and wait for coating layer. There are also various semi-soft candies made with sugar, condensed milk, nuts, raisins and other raw materials. 2． Chocolate coating method. Coat the chocolate coating with different specifications of chocolate according to different hearts. It is required that the chocolate after coating is dark with light and has a good smooth finish. The temperature of the chocolate is controlled at about 28 to 30°C.