Handmade chocolate

Overview

What better way to show sincerity than homemade chocolate? Want to give homemade chocolates to your boyfriend, but are you worried about your hands? Don’t worry, I’ll teach you the easiest way! Real handmade chocolate making is more than just melting it and pouring it into a mold. Good chocolate making requires tempering. First, let me popularize the knowledge of chocolate tempering. Tempering is to allow the cocoa butter to crystallize and solidify in the best state, so as to obtain a finished chocolate product with a shiny surface. There is a large amount of cocoa butter in chocolate, and the crystals will change at different temperatures from 16°C to 35°C. If not tempered, the surface of the chocolate will be rough and lack luster. After being left for 2 to 3 days, the cocoa butter will rise to the surface and appear white, causing the so-called hoarfrost phenomenon. We temper the chocolate to ensure that it is smooth on the outside and soft on the inside when you taste it. Making handmade chocolate generally requires tempering, but cocoa butter substitute chocolate requires no tempering.

Tags

• snacks
• dark chocolate coins

Ingredients

Steps

1. 1 Prepare materials and tools. To make tempered chocolate, I need a pin thermometer, a small pot for melting chocolate, and a heart-shaped chocolate mold.

   

2. 2 Chop the chocolate into small pieces with a knife so it melts better.

   

3. 3 Use the water-proof heating method. The best temperature of hot water is 60°C. Stir continuously in the same direction. Be careful not to let water vapor enter the chocolate.

   

4. 4 Stir while heating, and heat the chocolate to between 50-55 degrees, which is the melting temperature of dark chocolate. Be careful not to exceed 55 degrees. If the chocolate is overheated, the water and oil will separate and form lumps.

   

5. 5 When this temperature is reached, turn off the heat quickly, take out the small pot and place it on the marble table, continue stirring in one direction until the temperature drops to 27-28 degrees.

   

6. 6 Return to the heated pot and raise the temperature to 30-32 degrees.

   

7. 7 Quickly pour the chocolate into a piping bag.

   

8. 8 Cut a small opening in the nozzle and start squeezing from the bottom of the mold. After squeezing, gently shake the mold to remove any air bubbles.

   

9. 9 Place the mold in the refrigerator for an hour. Once the chocolate has solidified, remove it from the mold.

   

10. 10 A very sincere Valentine's Day gift, do you like it?

    

11. 11 Doing it with your own hands has a different meaning.