巧克力全英文制作工序 巧克力的加工过程
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Cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. It was used originally in Mesoamerica both as a beverage, and as an ingredient in foods.
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.[7] The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[7] The Maya civilization grew cacao trees in their backyard,[8] and used the cacao seeds it produced to make a frothy, bitter drink.[9] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.[10] The chocolate residue found in an early ancient Maya pot in R\u00edo Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chili pepper, and achiote (known today as annatto).[11] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[12] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[13] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[14] All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[15]
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[16] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. In a century it had spread and become popular throughout the European continent[16] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.[17] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.[18] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[19] The situation was different in England. Put simply, anyone with money could buy it.[20] The first chocolate house opened in London in 1657.[20] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers in 1897.[21]
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[22] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[23] When new machines were produced, people began experiencing and consuming chocolate worldwide.[24]
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All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[8]
Until the 1500s, no European had ever heard of the popular drink from the Central and South American peoples.[9] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[10]
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Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of Spain, but it was Spanish friars who introduced it to Europe more broadly. It wasn't until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite. The first recorded the largest ever shipment to Europe for commercial purposes was in a shipment from Veracruz to Sevilla in 1585. It was still served as a beverage, but the Europeans added sugar and milk to counteract the natural bitterness and removed the chilli pepper, replacing it with another Mexican indigenous spice, vanilla. Chocolate is very big in Mayan civilization
Before long, the Spanish began growing cacao beans on plantations, using African workforce to help manage them. Changes to the taste meant that by the 17th century it was a luxury item among the European nobility. By the second half of the seventeenth century, chocolate was introduced into England. The first chocolate house opened in London in 1657.[11] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.[12]
For hundreds of years, the chocolate making process remained unchanged. When the Industrial Revolution arrived, many changes occurred that brought the hard, sweet candy to life. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[13] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[14] When new machines were produced, people began experiencing and consuming chocolate worldwide.[15]
At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the so-called Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. It is believed that the Englishman Joseph Fry made the first chocolate for eating in 1847, followed in 1849 by the Cadbury brothers.
Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business. In 1867, he began experimenting with milk as an ingredient. He brought his new product, milk chocolate, to market in 1875. He was assisted in removing the water content from the milk to prevent mildewing by a neighbour, a baby food manufacturer named Henri Nestl\u00e9. Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended.
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http://zhidao.baidu.com/question/46546580.html?si=3
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First of all preparations for tools and materials:
1. Selection of general supermarkets can buy chocolate bars, not on the thermostat, cooling the complex process difficult. DIY chocolate, where is the fun you can favorite, add mixed materials. Selection of a broken almonds, nuts sauce (Praline paste) and strawberries, to model production Rocher and how to make strawberry wear suits.
2. Dissolved chocolate, it must Tangre water, not direct heat cooking. Dealing with chocolate, must be very careful, chocolate can not Zhanshui.
3. Chocolate and nuts mixed into a slurry there is a cost sauce, adding almond nuts.
4. Starting mix with fork part, on the palm Cuocheng spherical. Cuocheng the ball of chocolate refrigerator, took out after the solidification, Zhanshang dark chocolate paste, refrigerator, setting the top.
5. Shouqiao friends, you can also use the new form of chocolate fruit production. Selection of the outer layer of fruit must not become water.
6. Strawberry suit to create the shape is very simple. Let Zhanshang a layer of white chocolate strawberry pulp, refrigerator solidified, and then paste Zhanshang dark chocolate, chocolate refrigerator to be condensed, with the slurry containing chocolate, strawberry processing reel in the top.
Liquor heart chocolate making!
Production methods will be 1.5 to 3.0% (weight) of alcohol and 0.5 to 5.0% (weight) of chocolate mixed with soybean lecithin raw materials, high-speed mixing, so that uniform distribution of raw materials in chocolate and then injection molding curing, for the use of alcohol Moisture content of alcohol, ethanol content in 80 percent (capacity) above, is the brandy, wine, whisky, and so the distillation of new products, or a mixture of alcohol with water.
Heart made of chocolate liquor can be one of the following two methods:
1. Chanhe process, including the method. This method will be alcohol and lecithin in Chanhuo before or after the chocolate mixed with raw materials, in Chanhe after five minutes of the start cooling, cold to 20 \u2103 below.
2. Chan Huo process does not include the method. The system in the first 30 ~ 70 \u2103 lecithin will be mixed with alcohol and chocolate-shaped raw materials, mixing after 10 minutes of (preferably five minutes) cooling, cooling to below 20 \u2103. Soybean lecithin (such as lecithin) has been used as the emulsifier chocolate, soy lecithin to the amount of 0.5 to 5.0% (weight), you can make more of the alcohol directly mixed with chocolate, this combination of alcohol can be stable in chocolate Maintain more than six months.
The production of solid chocolate can!
First cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifiers, such as chocolate and spice mixture of raw materials, and then roll it with rotating grinding particles, and with refined mill Jingmo, again using rotating Roll Flake processed into fine powder, using screen screener uniform, with the final press-molding machine.
However, this seems a little complicated, 'sieve sieve' «now seem oh no, can not replace the»
Liquor heart chocolate sandwich sugar! Are not interested in »
Formulation of raw materials sugar 10 kg of various wines 1.5 kg of cocoa powder (sugar) 4.0 kg cocoa butter 1.6 kg Tangfen 1.5 kilograms to 0.6 kilograms of alcohol 0.4
Production Methods
1. Tooling: according to the ratio of 10:3 with good flour and talcum powder, baking the mixture to remove water (in the next part of the rest put in wooden disk, pinched-pressure), used to produced an impression of a half spherical Or bottle-shaped model, its spacing uniform, consistent depth.
2. Boil sugar: Sugar hard by Yang sugar, boil the sugar program, the concentration of syrup to be appropriate, from the first pot immediately after accession to alcohol and wine, and immediately forming shrub die.
3. Irrigation-insulation: When alcohol and wine by adding sugar syrup, the syrup due to a higher temperature Chenre used in the extrusion die irrigation nozzle, the syrup flow to be slow and uniform, shrub-covered after the top of a layer of baking flour, talcum powder mixed powder , Which is about 1 cm thick, and then die after filling the powder was heated to 35 \u2103 Add to the indoor thermal insulation, standing 12 hours to make it crystal.
4. Tu Shan powder clothing: dry, in-session Qingqingdejiang sugar Blank dug up one by one, and used to brush Shan sugar blank surface adhesion by the powder, then coated chocolate paste, to be ingredients in cocoa powder, cocoa butter , Tangfen-plus heat, melt into a paste, paste-like Shaolengquecheng time (but not yet close to the cooling condensing) take a few tablets Add to sugar Blank, remove immediately after immersion, Lazhi placed on the dry.
5. Cool packaging.
Operation Tips
1. Baking powder and sugar system model should not be too long intervals of time to prevent the powder was re-absorb moisture in the air, but also should not be used system-heat powder, to make high-temperature crystal sugar, it will promote anti-Sand .
2. Boil sugar production is the key to chocolate liquor heart, should have a good boil the sugar and water, boil the sugar syrup final Aozhi temperature that is the best concentration, if the final Aozhi high humidity, the sugar system in the blanks completely changed Hard-sugar, no liquor pulp precipitation if the final Aozhi low temperature, while the tender syrup, can not form a Tangkuai. Aozhi temperature setting, depending on season, climate, technology equipment to the specific circumstances of the case.
3. Irrigation flows to die when the syrup slowly and evenly, the model should not be washed out of shape. Chen Re-irrigation should be an irrigation End to prevent the syrup to reduce the temperature caused to the sand. Insulation, its high humidity can not Mandrax Mandrax low, otherwise difficult to crystallization, the insulation should be given syrup in the course of natural cooling, or a coarse granular crystal, easily broken.
4. Tu clothing chocolate slurry formula to accurately, with cocoa butter should be slightly higher, and the temperature should be controlled at 30 ~ 33 \u2103 within the slurry temperature is too high or submerged for too long, often led to a softening billet sugar, sugar Blank and slurry temperature should be close to sugar slurry billet temperature and humidity was slightly lower than for good.
5. Tu dry clothes after the Tangkuai must rapidly cooling, the temperature control in 7 ~ 15 \u2103, the best summer into cold storage or refrigerated compartment cooling, cooling after the stereotypes can be packaged Zhuanghe.
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In the supermarket, we can see all kinds of packaging of chocolate. They are how to make out?
Making chocolate must first figure out the brand and the nature of raw materials. At present a lot of domestic common chocolate brand of raw materials, including.The more pure, the better the quality of the "karma","SWISS THINS" and so on, which are usually 2 kg apackage.Chocolate color of material generally has three kinds,namely, black, brown and white.
Dark chocolate lower sugar content, taste more bitter;brown chocolate milk chocolate, taste very good,welcomed by the people; the white chocolate is a blend of cocoa butter and milk and sugar mixed together is made,and not in the strict sense of chocolate?Because no add cocoa powder, but use it to add oil-based pigment, can be modulated all kinds of colors of chocolate.
Two, how to make chocolate
1 how to melt chocolate
To make bulk pure chocolate raw materials into small pieces with a Xianxin chocolate, need to melt the chocolate. Melted chocolate when you can use amicrowave oven, using low temperature the chocolate from time to time out a little stirring, in order to reduce the temperature, chocolate can also be packed in containers,covered with plastic wrap, and then the container into the hot water pot, with "double cooking" approach to skillfully.Chocolate melts, can also use a special chocolate melting machine.Melt chocolate temperature less than 32 ℃, the high temperature will spit the milk chocolate. Some people likemelted chocolate when it finely chopped, in fact, this is entirely superfluous.Finely chopped chocolate to melt more easily produced when the particles, so only the chocolate into pieces. Butmust pay attention, melted chocolate when you must not be above water.
2 making chocolate temperature
Be sure to master the temperature. The "karma", "SWISS THINS" and other brands of raw materials to the temperature higher, if the temperature control is not good, produced the finished product will appear lack luster, easy Tunai, white, not easy demould phenomenon."Karma", "SWISS THINS" after melting, to be cooled to the lips can feel cool when, can be used for making. If the time is urgent, you can pour the melted chocolate in a clean marble or paper, mixing with the spatula to cool again."Karma", "SWISS THINS" is suitable for making various flavors of chocolate and decoration.And "karma", "SWISS THINS", "Eagle", "crystal" brand of raw materials such as chocolate, the temperature is not high, melts when cooled to warm can be used for production, and easy to demould, forming tough, but the finished product taste slightly worse."Eagle", "crystal" brand is only suitable for making decorations.
3 Making of chocolate
The basic formula of chocolate: Chocolate 1000 grams of cream 500 grams
Production: the whipping cream to boil, remove from heat, the chopped chocolate into the whipping cream, chocolate will melt quickly, and then the stirring evenly, after cooling in the refrigerator cold, wait until the solidified, remove serve.Chocolate Xianxin twist the ball, and then hang out after a layer of melted cooled to a suitable temperature in pure chocolate, it made the chocolate.
4 mold making chocolate
In addition to handmade, chocolate can also be used to produce mould. Chocolate molds are a board a board, a more than 20 pieces of chocolate making a.Mold making chocolate with various shapes, there areround, square, heart-shaped, flower shaped, and a variety of animal shapes.
Mold making chocolate, the first wipe clean the mold, and then cooled to a suitable temperature after melting the chocolate into the mold, then poured out the excess chocolate, and molds around the chocolate Guagan Jing, so that mold wall evenly coated with a layer of chocolate, form a chocolate shell, but the back cover.Until just a Chocolate Mold solidification, rapid will just cool but not yet solidified chocolate filling injection mold chocolate shell, then will die in the freezer.Wait until the chocolate Xianxin solidified, remove the mold, with some chocolate at the end of the shell sealed, and then put the mold into the refrigerator until the chocolate, chocolate and mold release, separation, between the two air, you can pour out chocolate.Either by hand or using mold making chocolate, can add a number of other things in the chocolate xianxin. If Xianxin add nuts, can be made from nuts chocolate; add rum, can be made into rum chocolate.In addition, you can also add Xianxin caramel, Chocolate Caramel made; joined chestnut velvet, made of chocolate and so on chestnut velvet.
5 Making three-dimensional hollow chocolate
At Easter, people tend to make chocolate eggs and rabbits Bonnie; at Christmas time, but also make chocolate Santa Claus, Christmas bells, boots and carriage and so on.
These chocolate products are solid, hollow. So, how to make stereo and hollow mold chocolate?
To have a look this chocolate mold. Mold making chocolate that usually has a palm size, composed of two halves, with a variety of shapes, use the two halves together, with iron clamps, which formed a complete mold.Produced when the first wipe clean the mold, the mold halves together, with iron clamps, and then cooled to a suitable temperature after melting the chocolate into the mold filling, the mould is then reversed, will die pour in the chocolate, only to die wall coated with a layer of chocolate thin.At this time, and then lightly tap die spatula from the outside, on the inner wall of the mould of the chocolate layers as thin as possible, on the other hand, can avoid the finished product bubble.The mould is then placed on the rack, the following containers and then used, to allow excess chocolate molds inside flow into the container. Wait until the chocolate molds inside the drying, mold with a knife to the bottom overflow hanging chocolate shaves.In order to ensure the products are not broken, the stereo hollow thin some of the chocolate is still good, of course, also cannot too thin. Therefore, if the chocolate layer mould wall hanging too thin, it is necessary to hang a finished product, so as not to break.When everything is ready, and then mold into the refrigerator cold. Wait until the chocolate has just stripping, remove, remove the clip and die, which is a three-dimensional hollow chocolate.
By the way, chocolate can also be produced using a variety of decorative material, used to decorate cakes and desserts, such as chocolate, chocolate, chocolate, chocolate, chocolate ribbon leaves cigarette etc.
Chocolate making is a fine art, it is difficult to use in two words or three say it clearly. Chocolate production has developed rapidly, although it is used in the equipment has become more and more advanced, but still with handmade chocolates for your.Today, chocolate tastes great changes have taken place, because the traditional taste of chocolate is outdated, and new flavors, such as tea flavor, spicy, fruity, chocolate is becoming a new fashion.But no matter how the development and changes, chocolate is always with its fine delicate, attractive characteristics of long-term loved by the people.Therefore, we make dessert chef, have some common sense in making chocolate, is certainly helpful for future work.
Refining chocolate
Manufacturing process is very complicated. Cocoa beans need to go through the selection, drying, grinding, mixing, heating, cooling, aging, mold filling, to form a perfect black and chocolate.About 1 kilograms of cocoa beans can only be extracted from less than 500 grams of chocolate essence, while the production process requires at least a few steps through 20, a number of high-quality chocolate production, light cocoa paste mixing can spend up to 120 hours, the whole process is time-consuming trouble.At the same time, the entire production process must be tight temperature control system (that is equipped with air-conditioned indoor), slightly careless, the whole pot of chocolate are screwed up.
1 Selection of general supermarkets can buy chocolate bars, is not as complex process difficult temperature, cooling.DIY chocolate, where is the fun you can according to your preference, mixed material. Selected almond, nut butter and strawberry, to demonstrate how to make strawberry production Rocher and wear a suit.
2 dissolved chocolate, must be with hot water, not directly boiling hot. Dealing with chocolate, you have to be very careful, chocolate can not cleaning the bathroom.
3 chocolate and nut sauce mixture into a paste, add almond nuts.
4 mix with a fork part, on the palm cuocheng spherical. The twist ball of chocolate in the fridge, solidification and then removed, stained with dark chocolate syrup, into the refrigerator, condensed into.
5 A skilled person, can also make use the new form of chocolate fruit. The outer layer of fruit must not touch the water.
6 strawberry suit to create the shape is very simple. Let Zhanshang a layer of white chocolate strawberry pulp, solidified into the refrigerator, and then stained with dark chocolate syrup, chocolate, condensed into the refrigerator until later, with a drum filled with chocolate syrup serve in strawberry processing
Raw materials:
1, 3/4 cup butter (double Cream) a cream is very thick;
2, about 300g of dark chocolate (ordinary chocolate can), break;
3, about 30g (about two teaspoon) unsalted butter (to buy time to watch, must be unsalted butter), cut into sheet;
4, optional material: 2 - 3 teaspoon of brandy or rum (ordinary liquor can) do outside coating materials: optional: A, cocoa powder (chocolate powder line) B, peanuts and hazelnut, use a cup wall roll broken. C, white chocolate or dark chocolate melted. Step 1: in the pot add water to boil, find a bowl into the pot, put the raw materials 1, 2, 3, 4 into the melted, put the bowl out of the pot, if the filter, filter, filter or not. Step
2: while stirring for mixture for cooling, pay attention to, must be stirring, otherwise it will appear statified phenomenon.
Step 3: the mixture cooled after the refrigerate at least 6-8 hours.
Step 4: with scoops of ice cream or ordinary spoon mixture into balls (the book says that with a spoon, spoon and Kiki is the hand and land. ^_^). If the ball began to become soft, immediately into the refrigerator.
Step 5: do chocolate cocoa coat Truffles, put the cocoa powder (or chocolate powder) in a small bowl, and then put the ball in. If the peanut (hazelnut) broken coat of chocolate, the ball is absorbed in small pieces. Finally, a good package, put in the refrigerator refrigerated for 10 days or so steps if
6: chocolate coat, put the ball is placed in the freezer refrigerator frozen inside an hour. The melted chocolate for a while after cooling slightly (remember to cool for a while, so that the KIK sphere, and white chocolate mixed together, especially ugly: (), and then fork the ball on the chocolate sauce, and then placed in the refrigerator freezer for a while, and then wrapped in a time, if chocolate sauce is hard, then heating. After, wrapped in the refrigerator for 10 days. This is done.
You can add some decorative. ^_^
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绛旓細1 Roast the cocoa beans.2 Crack and winnow the beans.3 Grind the nibs into a cocoa liqueur.4 Conch and refine the chocolate.5 Temper the chocolate.6 Mold the chocolate while it is still at about 90 degrees F.7 Remove the chocolate from the molds when the chocolate is harden...
绛旓細灞曞紑鍏ㄩ儴 One, making the raw material of chocolateIn the supermarket, we can see all kinds of packaging of chocolate. They are how to make out?Making chocolate must first figure out the brand and the nature of raw materials. At present a lot of domestic common chocolate brand of raw mat...
绛旓細Chocolate Cake 宸у厠鍔铔嬬硶 Ingredients:1 1/4 cups flour 3 tbsp cocoa powder 2 tbsp baking powder 1 tbsp vanilla 1/2 cup of milk 1/2 cup of oil 2 eggs 鏉愭枡锛1鍙1/4鏉 闈㈢矇 3姹ゅ寵 宸у厠鍔涚矇 2姹ゅ寵 鍙戦叺绮 1姹ゅ寵 棣欒崏 1鍙1/2鏉 鐗涘ザ 1鍙1/2鏉 娌 2涓 楦¤泲 Prehe...
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