Handmade chocolate

What is more true than homemade chocolate? You want to give a man a homemade chocolate, and you're worried about hand parts? Don't worry, I'll teach you the easiest way! The real handmade chocolate production is not just a simple melting process, it's fine with the molds. Good chocolate production needs to be warmed. The first thing to do is to give you a sense of the temperature of chocolate, which is designed to condensate cocoa fat in the best possible state and to obtain a luminous chocolate product. There is a large amount of cocoa fat in chocolate, which changes at different temperatures from 16°C to 35°C. If you don't warm up, the chocolate surface will be rough and lightless. After two to three days of placement, cocoa fat will appear white on its surface, resulting in what is known as the “frost phenomenon”. We warm chocolate to make sure it's smooth and soft inside when you taste it, and it usually needs to be warm for handmade chocolates, while cocoa-fat chocolate is warm。