1. Iyo yakakwirira yecocoa butter content, iyo inokurumidza kusimba chokoreti

2. Wedzera hupfu hwesirivha kune pigment paunenge uchigadzira chokoreti yakaumbwa, inogona kuva nekubata kwesimbi uye marble texture uye kupenya.

3. Paunenge uchigadzira chokoti, kana kutonhora kuchipfuura 33-34 ℃, makristasi ecocoa butter achaparadzirwa zvakare, izvo zvichaita kuti makristasi ave asina kugadzikana.Panguva ino, tembiricha inoda kugadziriswa zvakare.

4. Paunenge uchizadza mold, kutonhora kwemuumbi kunofanira kudzorwa paanenge 22 ° C (kupisa muimba yekushanda chocolate).Kana iyo mold tembiricha yakadzikira, chokoreti inokurumidza kusimba kana inobata mold, uye haigone kusanganiswa necocoa bhotela, uye pigment ichaparadzana kana ichinge yaumbwa.

5. Paunenge uchigadzira ganache yechokoreti yakaumbwa, kuwedzera imwe sorbitol inogona kuchengetedza unyoro uye kuwedzera hupenyu hwesherufu.

6. Mushure mokunge chokoti yakadururwa muforoma, inogona kuderedzwa kana yakanyatsogadziriswa;haigone kucheneswa kwenguva yakareba, kana zvisina kudaro iyo nzvimbo ichashandiswa, uye kupenya kwechokoreti hakuzokwani mushure mekunge chokoreti yaburitswa (kureva kuti, chokoreti yakaumbwa haigone kuiswa mu mold kwenguva yakareba. )

7. Chokoti yakasviba, kana zvigadzirwa zvichiverengwa se 100%, cocoa content + sugar content accounts inenge 99% yezvigadziro zvechokoti, uye yakasara isingasviki 1% ndiyo soy lecithin nezvimwe zvinhu.

Saka chokoreti ine cocoa yakawanda ine shuga shoma, uye chokoreti ine cocoa yakaderera ine shuga yakawanda;vacheche vanoda kuderedza uremu vanofanira kudya chokoreti ine yakakwira cocoa yemukati, nekuti yasara ishuga (ona kuti ndeye cocoa yemukati, kwete cocoa Fat content)

8. Zvinhu zvikuru zvechokoreti chena icocoa butter, mukaka upfu, soy soft phospholipids, zvinonhuwira, uye shuga;chikonzero nei chiri chichena ndechekuti inongova necocoa bhotela, iyo inodhura zvakanyanya muchokoreti, uye haina cocoa poda.

9. Zvikonzero zvekutsemuka kwegoko rechokoreti yakaumbwa mushure mekudhonzwa:

Chikonzero chekutanga chingave chekuti ganache haisati yave yakarongedzwa usiku humwe uye haina kunyorova zvakakwana (ese ganaches inoda kuve husiku humwe)

Chikonzero chechipiri chinogona kunge chiri chekuti goko rakanyanya kutetepa uye iyo cocoa butter yemukati yakakwira, izvo zvinozokonzera kuputika.

10. Kupisa kwekushanda kwemachokoreti akasiyana ane marble tempering nzira: 30-31 ℃ yechokoreti yakasviba, 27-28 ℃ yechokoreti chena, 29-30 ℃ yemukaka.

Chinhu chinonyanya kukosha kugadzirisa kutonhora ndechekutarisa hurumende.Kana kutonhora kwasvika, iyo fluidity state ichave yakanaka kwazvo, uye tembiricha panguva ino yakakodzera

Uye zvakare, zvese zvekurongedza chokoreti zvichave nemirairo yakadzama, iyo inogona kuongororwa isati yashandiswa.

11. Kugovana hunyanzvi nezve kupendeka kwechokoreti yakaumbwa:

a.Iyo pigment (cocoa butter + pigment) inoshandiswa kupenda mold inoda kugadziridzwa mutembiricha, inenge 30 ° C.

b.Paunenge uchipfapfaidza mold nepfuti yekupfapfaidza, usatarise mold panguva yekutanga, zvikasadaro ichave isina kuenzana.

c.Paunenge uchishandisa pfuti yekupfapfaidza kupenda mold, iyo pigment inoyerera ichidzika.Zvingave kuti tembiricha yekuumbwa yakakwira kana cocoa bhotela yakapfapfaidzwa zvakanyanya, kana toner inogona kuderedzwa (kazhinji 100g yecocoa bhotela pamwe ne5-6g ye toner, iyo yakawanda haigone kudarika 10g , Nekuti haigone kunyungudika zvachose. )

d.Usagunzva pakati pe mold mushure mekupfapfaidza ruvara rwapera, nekuti tembiricha yeruoko ichakanganisa pigment;kana iyo pigment ichipenya, unogona kuzadza chokoreti (apo iyo pigment isingapere kana iwe uchiibata neminwe yako)

Ziva zvimwe nezvemashini echokoreti ndapota bata:

suzy@lstchocolatemachine.com

whatsapp:+86 15528001618