Homemade chocolate
By VicentaLakin
It's a delicious homemade chocolate
Recipe Recommendations
- cocoa liquor 250g
- cocoa butter 100g
- light cream 50ML
- soy lecithin 5g
- cocoa powder 10g
- glucose 100g
Steps for Homemade chocolate
1
(b) preparation of cacao-cocoa-facil, cacao fat, cacao fat, 100 g g g g g g g g g g g, light cream, cacao powder, 10g, soybean egg phosphorus, 5g, rum wine, 5ml。
2
the cacao block 250g and the cacao fat 100g are mixed into a water-free and oil-free container. thermal water is dissolved at 75 degrees and the water is constantly mixed。
3
Chocolate paste cooled to 35.8 degrees
4
all dissolved and added 10 g of cocoa powder and 5 ml of rum. at this point, chocolate temperature is around 27 degrees。
5
Isolating chocolate paste to around 40 degrees。
6
light cream of 50g and glucose of 100g boiled into the milk pot until all glucose melted. cooked liquids are slowly injected into the chocolate, pouring in and mixing until the whole mix is even。
7
Sifting of soybean ovolite evenly。
8
Chocolate paste can be filled into the moulds at temperatures of about 30 degrees and frozen in a rigid form。
9
Good chocolateHomemade chocolate Make Tips
1. The liquid pure milk glucose shall be fully dissolved and added to the chocolate paste, and shall be equally mixed. 2. Chocolate paste temperature is reduced to 30 degrees, which is suitable for inclusion in the mould. 3. Chocolate is warmed from water to about 50 degrees of chocolate, constant mixing and cooling to about 27 degrees and in water to 40 degrees. Just mix it up。