Handmade love chocolate

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Prepare the tools and raw materials needed。

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Cleaning. The availability of cleaning is a prerequisite for the glamour and smoothness of the finished product. I'll wash the mold with hot water and detergent, and brush all the horns. Drying or drying water. Take a small amount of disinfectant alcohol and wipe the mold completely with cotton ball alcohol. Don't leave any traces of alcohol。

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Cleaning of cocoa fat. The extraction of one of the formulations, water insulation, hot wind or microwave heating, can melt it into liquid, so that when it is hot, a little bit of cocoa fat can be rinsed with a cotton ball, the molds can be polished again, the molds picked up to check if there are any residuals, the polished molds, the crystals clogged, and there are no traces。

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Cocoa butter is colored. Another cocoa fat was also melted, and the last cocoa fat liquid was added to the red and white powder, mixed with a small brush, and pressed to fully dissolve the powder without particles. Coco-fat powder can also be poured together on flat surfaces such as marble, crushing with a machete so that the powder and cocoa butter are fully mixed。

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4. Spray (or colour) if the temperature in the home is low or winter, the sprayer is kept at 30 degrees in the oven. Hot wind guns can also be blown before they are used, so that they are not too cold, and cocoa fat drops in. Room temperature above 20 degrees is directly operational. At 32 degrees, cocoa butter is poured into the canteen, the gas pump is opened and sprayed first on paper, with a satisfactory result, and then the mould is sprayed. This time it's two colors, so you cover some of them with paper. Rotating two colors. When sprayed, the sprayer horizontally (or 45 degrees overspray), the molds were down 45 degrees (or horizontally), evenly smoothed, then transciphered, sprayed again, and if the first spray was not sufficiently coloured, then sprayed again once after microcondensation, not once for too long, and silt cocoa fat! When one colour is sprayed, the spray is covered with another colour, the observation mould is fully satisfied, the sheet is removed, the mold is removed from the bottom, the mould is removed from the top, the surface is removed with a chocolate shovel to remove the excess cocoa fat, and the spray layer is condensed, the surface of the mould is wiped clean and the cacao scraps falling on the inside of the mould is lightened. It's a coating, no spray gun. It can be painted with a brush, just a few more times. But one layer of condensation and another. A light paint。

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⭐️7. The chocolate moisturizer prepares one chocolate melt pot (basket), one hot pot (basket), one ice pot (basket) and one hard razor. It's better to have an electric pot of pots pouring into a temperature of around 80 degrees, chocolate insulating water melts, and twirling is necessary to keep the temperature even! When the temperature of the thermogun is measured at 40-45 degrees, it is moved to ice-water cooling, mixing until it cools to 26-27 degrees and again heats to 29-30 degrees. You can load them in a bouquet and start the husks。

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8. Warm chocolate, filled with bouquets and squeezed into molds. Room temperature is 22 degrees. One minute, 30 seconds to two minutes, hold the mold and turn it down, let the chocolate out, hit it around and at the bottom with a shovel, and then put it on the surface. Scratch off the extra chocolate. And then each side stands for 20 seconds. Still waiting for the crystal to congregate。

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9. The tea-painting pistachio gannache platinum powdered together, melted and mixed with pistachio jam. The light cream sugar is said to be together, to heat up to about 50 degrees and to mix evenly, and then to pour into the chocolate mixture twice, completely evenly, and to cool down to 40 degrees, and to melt with butter, such as a left map, which is fine and light. The plume is filled with a bouquet with a temperature of 28 degrees. Explain: What I'm doing on the map is light cream and sugar and tea powder, white and jam, and finding that it needs to be sifted, which is easier to mix with grease. So correct the operation。

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10. vanilla lemon gennash. White-coated water melts back up. Cream of cream, fragrance and fragrance boiled, and immediately poured into the white melt, evenly mixed from the middle to the two sides, with lemon juice and lemon peels, evenly mixed, cooled to 40 degrees, buttered and melted. The plume is used at 26 degrees and is filled with a bag of flowers. The two of the above-recommended Ganaches, with special features, will be more beautiful with the white shell of Tea Gunache! Lemon gennash is particularly fresh, and the use of imported lemons is much better, and the taste of especially delicious lemons. And you add lemon crumbs, and your sweetness decreases. The two can do only one thing, or the other with the material on hand。

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11. Simulation. Gunache squeezed into full 8-9. It can be crystallized overnight or frozen with a food bag, and can be more operational at the bottom after the crystal。

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12. Undercover. Warming chocolate again, filling a bouquet. If Gunnache is thin, look at the upper left corner, squeeze it and cover it with a glass piece of paper. Pick up the mold, hold on the glass paper with the thumb, shovel it down from the thumb position with a chocolate shovel and remove the excess chocolate. The chocolate sticky around the molds was also shoveled out. Then we wait for the crystal to condense。

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Demolition. After crystallization, chocolates are often unable to be demoulded directly, with observation molds on the back, and chocolates and molds are demersalized for 20 minutes. Just a little bit of it. Use gloves, easy to leave prints

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14. Just pick a nice box to fit in. Amazing。

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The finished chart。

one and the lemon gennash belong to the heart, even if it doesn't get completely condensed, so don't overfill it! the condensed condensation of the plume ganasha. temperature is soft. but much more stable than lemon. it is also possible to adjust the liquid ratio of lemon gennash to make it more compact and stable. others could be replaced, but not too sweet. the two formulations of cocoa resin may be described together. after melting, two more. same thing. the glass paper can't be too thin. 4 - chocolate temperature can choose the way you like it. be gentle when mixing to prevent mixing into the air. all the way to waterproof. the remaining chocolate can be reused. 5. white coincidence allows for the replacement of other chocolates with pure cocoa fat. fafner, coco bailey, caleb, van houten. 6 the colour pink must be oil soluble, and the colour can be changed to its preferred, unlimited, and open-ended. there are few options available for pistachio jam, japanese (green colour), french (yellow colour). 8. cocoa fat, also known as cocoa white, may be branded as cocoa biscuit (good quality, easy to melt), and other bulk whites may also be found, with particles to be filtered. 9. when demodeled, it would be better to have a sheet of cloth, and sometimes chocolate falls and breaks. refrigeration is prohibited until it is removed. maybe it's over without a seal. leave a message or vx if you have any questions. small partners are welcome to collect their attention and comments。