Chocolate, this sweet and seductive food, is not only popular with its rich tastes and diverse flavors, but also has a unique charm in its production. Although there are many kinds of chocolate in the market, making chocolate with cocoa powder will not only give you the pleasure of diy, but will also enable you to adapt sweetness and ingredients to individual population tastes, adding infinity. Here's how we'll learn how to make chocolate with cocoa powder。
How about chocolate
I. Basic chocolate production
Preparation materials
Cocoa powder, sugar powder, milk powder, butter (or vegetable oil) etc。
2. Mixed materials
Coca powder and milk powder are mixed, added to the sugar powder and evenly mixed. If butter is used, its insulated water shall be melted and added to the mixture. Zenium
3. Form and freezer
The mixture is packed in a bouquet, squeezed into the mould (e. G., silicone ice) and placed in the refrigerator for more than two hours until condensed
4. Demolition and preservation
Demolition after condensation can be edible. It can be kept warm in winter and cold in summer。
Ii. Chocolate sauce and form chocolate
1. Making chocolate sauce
One minute of microwave heating of milk with white sugar and cocoa powder to mix into smooth chocolate sauce. Zenium
2. Adjusting taste
The ratio of milk and cocoa powder is adjusted as necessary to obtain different concentrations of chocolate sauce. If you want hard chocolate in shape, you need to make the chocolate sauce thicker。
3. Form and freeze
The chocolate sauce (e. G., silica) is inserted into the mold and the model is removed after freezing overnight。
4. Rolling cocoa powder
The demodeled chocolate is placed in a plate with cocoa powder and rolls lightly on a layer of cocoa powder, both beautiful and non-adhesive。
Iii. Sugar-free chocolate production
Preparation materials
Coca powder, coconut oil (or vegetable oil), honey (or other sweeteners) etc。
2. Mixing and heating
Melting coconut oils into hot water, adding honey and cocoa powder, evenly blended to fine and smooth. Zenium
3. Form and preserve
The mixture is dumped into the mould, which can be eaten until condensed and stored as described above。
Attention
1. During the production process, nuts, nuts, nuts, etc. Can be added to the individual population order to increase the taste and nutritional value of chocolate。
Chocolates are susceptible to melting at constant temperatures and therefore need to be preserved with regard to temperature control. Zenium
3. The use of disembowelable moulds such as silicone ice cells to facilitate the formation and demolation of chocolate. Zenium
In these ways, you can make delicious homemade chocolates with cocoa powder. Remember, every attempt is an opportunity for learning and progress. Try different formulas and tunes and find out what your unique chocolate flavor is
