1. Lapho ibhotela ye-cocoa iphakeme, ushokoledi uqina ngokushesha

2. Faka impushana esiliva esitsheni sombala lapho wenza ushokoledi obunjiwe, ongathinta ukuthungwa kwensimbi nemabula kanye nokucwebezela.

3. Uma wenza ushokoledi, uma izinga lokushisa lidlula u-33-34℃, amakristalu ebhotela likakhokho azophinde ahlakazwe, okuzokwenza ukuthi amakristalu angazinzi.Ngalesi sikhathi, izinga lokushisa lidinga ukulungiswa futhi.

4. Uma ugcwalisa isikhunta, izinga lokushisa lesikhunta kufanele lilawulwe cishe ku-22 ° C (izinga lokushisa ekamelweni lokusebenza likashokoledi).Uma izinga lokushisa lesikhunta liphansi kakhulu, ushokoledi uzoqina ngokushesha lapho uthinta isikhunta, futhi awukwazi ukuhlanganiswa nebhotela le-cocoa, futhi i-pigment izohlukana lapho idilizwa.

5. Lapho wenza i-ganache kashokoledi ebunjiwe, ukwengeza i-sorbitol kungagcina umswakama futhi kunwebe impilo yeshalofu.

6. Ngemuva kokuthi ushokoledi uthululwe esikhunjeni, ungadilizwa uma ucwebezelisiwe ngokuphelele;ayikwazi ukukhishwa isikhathi eside, ngaphandle kwalokho kuzosetshenziswa indawo engaphezulu, futhi ukucwebezela kukashokoledi ngeke kwanele ngemuva kokukhishwa kukashokoledi (okungukuthi, ushokoledi obunjiwe awukwazi ukufakwa esikhunjini isikhathi eside. isikhunta )

7. Ngoshokoledi omnyama, uma izithako zibalwa njenge-100%, okuqukethwe kwe-cocoa + okuqukethwe ushukela kubala cishe u-99% wezithako zeshokoledi, kanti okusele ngaphansi kwe-1% yi-soy lecithin nezinye izithako.

Ngakho ushokoledi onokuqukethwe okuphezulu kwe-cocoa unoshukela omncane, futhi ushokoledi onokuqukethwe okuphansi kwe-cocoa unoshukela omningi;izingane ezifuna ukwehlisa isisindo kufanele zidle ushokoledi onokuqukethwe okuphezulu kwe-cocoa, ngoba okunye kungushukela (qaphela ukuthi okuqukethwe kwe-cocoa, hhayi okuqukethwe kwe-cocoa Amafutha)

8. Izithako eziyinhloko zikashokoledi omhlophe ibhotela likakhokho, impushana yobisi, ama-phospholipid athambile e-soya, izinongo, noshukela;isizathu sokuthi kungani kumhlophe ukuthi iqukethe ibhotela le-cocoa kuphela, isithako esibiza kakhulu ku-chocolate, futhi ayinayo i-cocoa powder.

9. Izizathu zokuqhekeka kwegobolondo lomkhiqizo kashokoledi obunjiwe ngemuva kokudilizwa:

Isizathu sokuqala singase sibe ukuthi i-ganache ayiyona i-crystallized ngobusuku obubodwa futhi ayimanzi ngokwanele (wonke ama-ganache adinga ubusuku bonke)

Isizathu sesibili singaba ukuthi igobolondo lincane kakhulu futhi okuqukethwe kwebhotela le-cocoa kuphakeme kakhulu, okuzophinde kubangele ukuqhekeka.

10. Izinga lokushisa elisebenzayo lamashokholethi ahlukene ngendlela yokushisa imabula: 30-31 ℃ ushokoledi omnyama, 27-28 ℃ ushokoledi omhlophe, 29-30 ℃ ubisi.

Into ebaluleke kakhulu ukulungisa izinga lokushisa ukubuka isimo.Uma izinga lokushisa lifinyelelwa, isimo se-fluidity sizoba sihle kakhulu, futhi izinga lokushisa ngalesi sikhathi lifanelekile

Ngaphezu kwalokho, wonke amaphakethe kashokoledi azoba nemiyalelo enemininingwane, engahlolwa ngaphambi kokusetshenziswa.

11. Ukwabelana ngamakhono mayelana nemibala kashokoledi obunjiwe:

a.I-pigment (ibhotela likakhokho + i-pigment) esetshenziselwa ukufaka umbala isikhunta idinga ukulungiswa ekushiseni okungaba ngu-30°C.

b.Lapho ufafaza isikhunta ngesibhamu se-spray, ungabheki isikhunta okokuqala, ngaphandle kwalokho izobe ingalingani.

c.Uma usebenzisa isibhamu sokufutha ukufaka umbala esikhunjeni, i-pigment igeleza phansi.Kungenzeka ukuthi izinga lokushisa lesikhunta liphezulu noma ibhotela le-cocoa lifafazwe kakhulu, noma i-toner ingase incishiswe (ngokuvamile i-100g yebhotela ye-cocoa kanye ne-5-6g ye-toner, ubukhulu abukwazi ukudlula i-10g , Ngoba ayikwazi ukuchithwa ngokuphelele. )

d.Ungathinti phakathi kwesikhunta ngemva kokuphela kombala we-spray, ngoba izinga lokushisa lesandla lizothinta i-pigment;lapho ubuso be-pigment bucwebezela, ungagcwalisa ushokoledi (lapho i-pigment ingeke iphele lapho uyithinta ngeminwe yakho)

Yazi okwengeziwe ngemishini kashokoledi sicela uthinte:

suzy@lstchocolatemachine.com

whatsapp:+86 15528001618