Only The Sweet Stuff Guide For Making Chocolate

Only The Sweet Stuff Guide For Making Chocolate



Only The Sweet Stuff: Guide for Making Chocolate
Chocolate has its timeless charm which hooks many a​ person with a​ sweet tooth .​
Then again, some of​ the chocolates are really expensive .​
In reality, given a​ few tips and tricks, you can actually create your own chocolate and save yourself money and increase your delight because of​ your self-creation.
Essentially, making chocolate begins with the conversion of​ cacao beans into the bars of​ chocolate we see in​ the supermarket shelves .​
Some other people enjoy eating the cacao beans in​ its raw form, since it​ has the basic component that we crave for in​ the processed chocolates .​
A chocolate maker must have persistent attention to​ detail and dedication to​ constant practicing .​
This guide will not ensure to​ make a​ chocolate factory out of​ your kitchen, but it​ will surely give you the basic idea-- just enough for you to​ enjoy a​ bar or​ two of​ chocolate at​ any time you wish without hurting your budget .​
Moreover, since you are directly involved in​ making your chocolate, you get to​ know the materials and amount of​ calories you are placing in​ every bar .​
It begins with Cocoa Beans
If you are familiar with brewing coffee, it​ is​ similar to​ the beginning of​ the chocolate-making process .​
You need to​ roast the beans .​
But then, do not roast it​ too much .​
Initially, place it​ in​ a​ high temperature, then slowly diminishing the temperature afterwards .​
Turn the heat off right before the moment the beans hit their cracking or​ breaking point .​
You can do this either on your oven.
Or if​ you are planning to​ feed many people with your chocolate, have a​ larger container to​ accommodate the huge number of​ beans .​
From time to​ time, test the taste of​ your chocolate .​
The moment you start tasting chocolate from the cocoa, it​ is​ also an​ indicator to​ turn off the heat .​
After roasting, the beans must be cracked open, removing the hard husks .​
You can do this by hand or​ with use of​ a​ small hammer .​
Depending on the size of​ your beans, you can use other tools for cracking, since the husks are not that useful for eating .​
Once the husks are removed, you can now grind the remaining portions until it​ liquefies .​
You must thoroughly liquefy the said concoction in​ order to​ help you become a​ home chocolatier .​
Coco gets refined over time.
The process of​ conching involves the refinement of​ chocolate .​
It may require you to​ have certain equipment such as​ the Sancha refiner, which is​ a​ common favorite among home chocolatiers .​
This is​ where you start adding sugar and milk as​ part of​ the delicious chocolate mixture.
You will need to​ refine and conch for a​ long time, approximately 10 to​ 30 hours in​ length, until you achieve the balance of​ the ingredients .​
Excessive refining will turn your chocolate into gum, so be very careful .​
At this point, even when you let the mixture rest, it​ must not solidify yet .​
Packaging Chocolates: Tempered after refinement.
When you are finished refining your chocolate, you need to​ make sure that it​ is​ under the right temperature before you place it​ in​ the mold .​
Not doing this meticulous tempering process will make your chocolate lumpy and unbalanced.
The rich, creamy quality of​ most chocolate bars in​ the market come from effective tempering of​ the chocolate after refinement.




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