1. Kuchuluka kwa batala wa koko, chokoleticho chimalimba mofulumira

2. Onjezani ufa wa siliva ku pigment popanga chokoleti choumbidwa, chomwe chingakhudze chitsulo ndi miyala ya nsangalabwi ndi kunyezimira.

3. Popanga chokoleti, ngati kutentha kupitirira 33-34 ℃, makhiristo a koko amamwazikanso, zomwe zimapangitsa kuti makhiristowo asakhazikika.Panthawiyi, kutentha kumayenera kusinthidwanso.

4. Podzaza nkhungu, kutentha kwa nkhungu kuyenera kuyendetsedwa pafupifupi 22 ° C (kutentha mu chipinda chopangira chokoleti).Ngati kutentha kwa nkhungu kumakhala kotsika kwambiri, chokoleticho chidzakhazikika nthawi yomweyo ikakhudza nkhungu, ndipo sichingaphatikizidwe ndi batala wa kakao, ndipo pigment idzalekanitsa ikagwetsedwa.

5. Mukamapanga ganache ya chokoleti, kuwonjezera sorbitol kumatha kusunga chinyezi ndikuwonjezera moyo wa alumali.

6. Chokoleti ikatsanuliridwa mu nkhungu, imatha kuphwanyidwa pamene imasungunuka kwathunthu;sichingawonekere kwa nthawi yayitali, apo ayi pamwamba pake idzagwiritsidwa ntchito, ndipo kutsekemera kwa chokoleti sikungakhale kokwanira chokoleticho chikatulutsidwa (ndiko kuti, chokoleti chopangidwa sichingayikidwe mu nkhungu kwa nthawi yaitali. )

7. Pa chokoleti chakuda, ngati zosakaniza zimawerengedwa ngati 100%, zomwe zili ndi koko + shuga zimakhala pafupifupi 99% ya zosakaniza za chokoleti, ndipo zotsalira zosachepera 1% ndi lecithin ya soya ndi zina.

Choncho chokoleti chokhala ndi koko chimakhala ndi shuga wochepa, ndipo chokoleti chokhala ndi koko chimakhala ndi shuga wambiri;makanda omwe akufuna kuchepetsa thupi ayenera kudya chokoleti chokhala ndi koko wambiri, chifukwa chotsalacho ndi shuga (zindikirani kuti ndi cocoa, osati koko Mafuta)

8. Zosakaniza zazikulu za chokoleti choyera ndi batala wa koko, ufa wa mkaka, ma phospholipids ofewa a soya, zonunkhira, ndi shuga;chifukwa chake ndi yoyera chifukwa imakhala ndi batala wa cocoa, chinthu chodula kwambiri mu chokoleti, ndipo mulibe ufa wa koko.

9. Zifukwa za kusweka kwa chipolopolo cha chokoleti chowumbidwa pambuyo pobowola:

Chifukwa choyamba chingakhale chakuti ganache sichimakonzedweratu usiku wonse ndipo sichimanyowa mokwanira (ma ganaches onse ayenera kukhala usiku wonse)

Chifukwa chachiwiri chingakhale chifukwa chipolopolocho ndi choonda kwambiri ndipo batala wa koko ndi wochuluka, zomwe zingayambitsenso kusweka.

10. Kutentha kwamitundu yosiyanasiyana ya chokoleti ndi njira yowotcha: 30-31 ℃ chokoleti chakuda, 27-28 ℃ chokoleti choyera, 29-30 ℃ mkaka.

Chofunika kwambiri kuti musinthe kutentha ndikuyang'ana dziko.Ngati kutentha kwafika, madzi amadzimadzi adzakhala abwino kwambiri, ndipo kutentha panthawiyi kuli koyenera

Kuphatikiza apo, mapaketi onse a chokoleti adzakhala ndi malangizo atsatanetsatane, omwe angayang'ane musanagwiritse ntchito.

11. Kugawana maluso opaka utoto wa chokoleti wowumbidwa:

a.Pigment (cocoa butter + pigment) yomwe imagwiritsidwa ntchito pokongoletsa nkhungu iyenera kusinthidwa kutentha, pafupifupi 30 ° C.

b.Mukapopera nkhungu ndi mfuti yopopera, musayang'ane ndi nkhungu nthawi yoyamba, apo ayi idzakhala yosiyana.

c.Mukamagwiritsa ntchito mfuti yopopera kuti mupende nkhungu, pigment imatsika pansi.Zitha kukhala kuti kutentha kwa nkhungu ndikokwera kwambiri kapena batala wa cocoa wopopera kwambiri, kapena tona imatha kuchepetsedwa (kawirikawiri 100g ya batala wa cocoa kuphatikiza 5-6g ya tona, kuchuluka kwake sikungapitirire 10g, chifukwa sikungasungunuke kwathunthu. )

d.Musakhudze pakati pa nkhungu mutatha mtundu wa kupopera, chifukwa kutentha kwa dzanja kudzakhudza pigment;pamene pamwamba pa pigment crystallizes, mukhoza kudzaza chokoleti (pamene pigment sidzatha mukakhudza izo ndi zala)

Dziwani zambiri zamakina a chokoleti chonde lemberani:

suzy@lstchocolatemachine.com

whatsapp: +86 15528001618