Ihlobo lisondela, kwaye ukushisa kuphakama, kwaye i-tshokoleta ayilula ukuyigcina.Kufuneka siyigcine njani itshokolethi ngeli xesha?

Itshokholethi ethambileyo negudileyo ithandwa ngabantu abaninzi.Ukuze uyigcine ixesha elide, kubomi bemihla ngemihla, abantu baya kubeka itshokolethi efrijini njengokugcina okunye ukutya.Enyanisweni, le ndlela ayifanelekanga.

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Ngokumalunga nezithako, itshokholethi inokwahlulwa ibe ngamacandelo amabini: enye itshokolethi ecocekileyo, enye yitshokolethi ehlanganisiweyo eyenziwe nge-cocoa butter substitutes (kubandakanywa namafutha asulungekileyo, amafutha emifuno, njl. njl.) endaweni yebhotela ye-cocoa.Ukuba i-tshokoleta igcinwe efrijini, iya kubangela iqhwa ebusweni betshokolethi okanye ibangele i-frosting emva kweoli.

Oku kungenxa yokuba, okokuqala, ukuba indawo yokugcina inomswakama, iswekile kwitshokolethi ichithwa ngokulula ngumswakama phezu komhlaba, kwaye iikristale zeswekile ziya kuhlala emva kokuba umswakama uphuphuma.Nokuba ipakethe ayinamoya, umswakama uya kungena ukusuka kwimigoqo okanye iikona zepakethe yangaphandle, ukuze umphezulu wetshokolethi ugutyungelwe ngumaleko omncinci we-icing emhlophe.Ukongeza, iikristale zebhotolo yecocoa ziya kunyibilika kwaye zingene kumphezulu wetshokolethi ukuze ziphinde zikhanye, zibangele ukuba itshokolethi ibonakale njengeqabaka.Phakathi kwabo, itshokholethi emnyama iyakufunxa ukufuma kumphezulu xa ubumanzi obumalunga ne-82-85%, kwaye ukufuma okunxulumene netshokholethi yobisi kudlula i-78%.

Okwesibini, iqondo lobushushu kwisikhenkcisi lidla ngokuba ngaphantsi kwe-10°C.Itshokolethi ikhutshwa efrijini.Nje ukuba iziswe kwiqondo lobushushu begumbi, ukufuma kuya kuqokelelana ngoko nangoko phezu komhlaba, nto leyo eyenza ukuba i-frosting ibe mbi kakhulu.

Ngaphezu koko, emva kokuba ifakwe efrijini, itshokholethi ekhenkcezileyo ayizukulahlekelwa yivumba layo lokuqala elimnandi kunye nencasa, kodwa ikwanceda ekukhuleni nasekukhuleni kweebhaktheriya kwaye ithanda ukubumba kunye nokuwohloka.Emva kokutya, kuya kubangela iingozi zempilo.

Obona bushushu bungcono bokugcina itshokolethi yi-5℃-18℃.Ehlotyeni, ukuba ukushisa kwegumbi kuphezulu kakhulu, kukulungele ukutywina ngesikhwama seplastiki ngaphambi kokuyigcina efrijini.Xa uyikhupha, musa ukuyivula ngoko nangoko, yiyeke ifudumale kancinane, emva koko uyivule ukuze isetyenziswe xa isondele kubushushu begumbi.Ebusika, ukuba ubushushu bangaphakathi bungaphantsi kwama-20°C, bugcine kwindawo epholileyo nengena umoya.Ngokuqinisekileyo, ukuze ugcine i-flavour engcono kunye nokuthungwa kwetshokholethi, kungcono ukuyidla kakhulu, uthenge kakhulu, kwaye utye okona kutsha ngexesha ngalinye.