What are the detailed operations of chocolate?

Step 1, make the chocolate melt is generally used to heat the method of water, water heating to 40℃, during the need to stir constantly, and be careful not to let water vapor into the chocolate.

The second step, there are many ways to cool down, such as water cooling, marble table cooling method (tablage), seeding method (seeding) and so on. The idea is to cool the chocolate quickly to prevent the formation of thick, unappetizing type VI crystals. Take the most widely used and handsome marble table cooling method as an example, pour two-thirds of the evenly melted chocolate on the marble table, and use the scraper to repeatedly scrape and cut until the chocolate becomes thick and begins to stick to the scraper and cannot flow down. At this time, the temperature is about 25 ° C, and fine grease crystals have been formed, and the need to immediately scrape all the chocolate on the table back to the original pot, and cannot allow the temperature to continue to reduce the beta 'type crystallization or even α type crystallization. If the temperature is too low, it is necessary to re-adjust the temperature from step D.

Step three, return the temperature. Scrape all the chocolate on the table back into the original pan and mix thoroughly with the uncooled chocolate, at a temperature of about 30 ° C. If the chocolate is below 30 ° C and too thick to carry out the next step, it can be slightly heated to 30 ° C under water. This step is necessary to be careful, if the temperature is too high, the oil crystal will melt again, and you have to start from step D to adjust the temperature again.