Simple how to make chocolate

250g cocoa butter (or other fat, suitable for plant-based)

150g icing sugar (or so it's called, it's the kind you sprinkle on cakes to make a topping)

100g starch

1 teaspoon rum

60g cocoa powder

Add a little bit of nuts and stuff if you need to

Melt the grease first (a special container is suitable, if you don't have a special one, use a bowl in a pan to melt it), then put all the other ingredients on top, stir well, then pour into a mold, and put the mold in the refrigerator. Let it set completely before you take it out.

Pure chocolate must be "only dissolve in the mouth, not in the hand." Because chocolate melts at 35 degrees Celsius, it melts in your mouth, and there won't be any slaggy residue between your teeth.

1. After butter is softened at room temperature, add granulated sugar and beat until milky white, add egg in batches and beat well, add vanilla oil and beat well; 2. Sift cake flour, hair powder and salt into light hands

1. Using a clean kitchen knife and drill board, chop up the chocolate blocks and place them in a small dry bowl.

2. Fill the pot with hot water, then put a small bowl in the hot water and heat it. Gently stir the inside of the bowl

Until the chocolate chips in the bowl are completely melted, heat to 46 ° C.

3. Once the chocolate has dissolved, transfer to a pan filled with water and stir gently until the temperature drops to 26 ° C.

4. Then dissolve it in hot water at 40 ° C, and when the chocolate cools to 32 ° C, it is done.

If you want to change the shape of the chocolate, just use the commercially available hearts, baby bears,

Small dogs and other models, put the mixed chocolate into the cool.

1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to worry about the complex process of tempering and cooling. DIY chocolate, the fun part is that you can add mixed ingredients as you like. Crushed almonds, Praline paste and strawberries were used to demonstrate how to make a Rocher and how to dress a strawberry in a suit.

2. When dissolving chocolate, it must be heated with water, not boiled directly. When handling chocolate, be very careful, the chocolate should not get wet at all.

3. Once the chocolate and nut paste are mixed into a puree, add the almond nuts.

4. Mix a portion with a fork and roll into a ball in the palm. Put the chocolate ball into the refrigerator and take it out after it has solidified. Dip it in dark chocolate paste and put it in the refrigerator until it congeals.

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

6. Creating a strawberry suit look is very simple. Coat the strawberries with a layer of white chocolate paste, put it in the refrigerator to set, then dip it in dark chocolate paste, put it in the refrigerator to set the chocolate, use the chocolate paste in the roll on the strawberry processing.

Also, how to make wine heart chocolate!

1.5-3.0% (weight) alcohol and 0.5-5.0% (weight) soy phospholipid are mixed into the chocolate raw materials, which are evenly distributed in the chocolate raw materials through high-speed stirring, and then injected into the mold curing. The alcohol used is aqueous alcohol, of which the ethanol content is more than 80%(volume). It is a new distillation of brandy, wine, whiskey, etc., or a mixture of ethanol and water.

Wine heart chocolate can be made in one of two ways:

1. Includes the method of blending process. In this method, alcohol and lecithin are mixed with chocolate raw materials before or after mixing, and begin to cool within 5 minutes after mixing, cold to below 20 ° C.

2. Methods that do not include mixing processes. The system first mixes alcohol and lecithin into the chocolate-shaped raw material at 30-70 ° C, and begins to cool within 10 minutes (suitable for 5 minutes) after mixing, cooling to less than 20 ° C. Soy phospholipids (such as lecithin) have been used as an emulsifier for chocolate, and increasing the amount of soy phospholipids to 0.5 to 5.0%(by weight) can make more alcohol directly mixed into chocolate, so that the combined alcohol can be stable in chocolate for more than 6 months.

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

First, the cocoa milk, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spices and other chocolate raw materials are mixed, and then the rotary grinding roller is used to make it fine, and then the rotary grinding roller is processed into fine powder flakes, and the screening is uniform, and finally the forming machine is formed by the press.