普通的巧克力如何加工

㈠ 巧克力的加工過程

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下面是翻譯啊~~~~~~呵呵

First of all preparations for tools and materials:

1. Selection of general supermarkets can buy chocolate bars, not on the thermostat, cooling the complex process difficult. DIY chocolate, where is the fun you can favorite, add mixed materials. Selection of a broken almonds, nuts sauce (Praline paste) and strawberries, to model proction Rocher and how to make strawberry wear suits.

2. Dissolved chocolate, it must Tangre water, not direct heat cooking. Dealing with chocolate, must be very careful, chocolate can not Zhanshui.

3. Chocolate and nuts mixed into a slurry there is a cost sauce, adding almond nuts.

4. Starting mix with fork part, on the palm Cuocheng spherical. Cuocheng the ball of chocolate refrigerator, took out after the solidification, Zhanshang dark chocolate paste, refrigerator, setting the top.

5. Shouqiao friends, you can also use the new form of chocolate fruit proction. Selection of the outer layer of fruit must not become water.

6. Strawberry suit to create the shape is very simple. Let Zhanshang a layer of white chocolate strawberry pulp, refrigerator solidified, and then paste Zhanshang dark chocolate, chocolate refrigerator to be condensed, with the slurry containing chocolate, strawberry processing reel in the top.
Liquor heart chocolate making!
Proction methods will be 1.5 to 3.0% (weight) of alcohol and 0.5 to 5.0% (weight) of chocolate mixed with soybean lecithin raw materials, high-speed mixing, so that uniform distribution of raw materials in chocolate and then injection molding curing, for the use of alcohol Moisture content of alcohol, ethanol content in 80 percent (capacity) above, is the brandy, wine, whisky, and so the distillation of new procts, or a mixture of alcohol with water.

Heart made of chocolate liquor can be one of the following two methods:

1. Chanhe process, including the method. This method will be alcohol and lecithin in Chanhuo before or after the chocolate mixed with raw materials, in Chanhe after five minutes of the start cooling, cold to 20 ℃ below.

2. Chan Huo process does not include the method. The system in the first 30 ~ 70 ℃ lecithin will be mixed with alcohol and chocolate-shaped raw materials, mixing after 10 minutes of (preferably five minutes) cooling, cooling to below 20 ℃. Soybean lecithin (such as lecithin) has been used as the emulsifier chocolate, soy lecithin to the amount of 0.5 to 5.0% (weight), you can make more of the alcohol directly mixed with chocolate, this combination of alcohol can be stable in chocolate Maintain more than six months.

The proction of solid chocolate can!

First cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifiers, such as chocolate and spice mixture of raw materials, and then roll it with rotating grinding particles, and with refined mill Jingmo, again using rotating Roll Flake processed into fine powder, using screen screener uniform, with the final press-molding machine.
However, this seems a little complicated, 'sieve sieve' «now seem oh no, can not replace the»
Liquor heart chocolate sandwich sugar! Are not interested in »
Formulation of raw materials sugar 10 kg of various wines 1.5 kg of cocoa powder (sugar) 4.0 kg cocoa butter 1.6 kg Tangfen 1.5 kilograms to 0.6 kilograms of alcohol 0.4

Proction Methods
1. Tooling: according to the ratio of 10:3 with good flour and talcum powder, baking the mixture to remove water (in the next part of the rest put in wooden disk, pinched-pressure), used to proced an impression of a half spherical Or bottle-shaped model, its spacing uniform, consistent depth.

2. Boil sugar: Sugar hard by Yang sugar, boil the sugar program, the concentration of syrup to be appropriate, from the first pot immediately after accession to alcohol and wine, and immediately forming shrub die.

3. Irrigation-insulation: When alcohol and wine by adding sugar syrup, the syrup e to a higher temperature Chenre used in the extrusion die irrigation nozzle, the syrup flow to be slow and uniform, shrub-covered after the top of a layer of baking flour, talcum powder mixed powder , Which is about 1 cm thick, and then die after filling the powder was heated to 35 ℃ Add to the indoor thermal insulation, standing 12 hours to make it crystal.

4. Tu Shan powder clothing: dry, in-session Qingqingdejiang sugar Blank g up one by one, and used to brush Shan sugar blank surface adhesion by the powder, then coated chocolate paste, to be ingredients in cocoa powder, cocoa butter , Tangfen-plus heat, melt into a paste, paste-like Shaolengquecheng time (but not yet close to the cooling condensing) take a few tablets Add to sugar Blank, remove immediately after immersion, La placed on the dry.

5. Cool packaging.

Operation Tips
1. Baking powder and sugar system model should not be too long intervals of time to prevent the powder was re-absorb moisture in the air, but also should not be used system-heat powder, to make high-temperature crystal sugar, it will promote anti-Sand .

2. Boil sugar proction is the key to chocolate liquor heart, should have a good boil the sugar and water, boil the sugar syrup final Ao temperature that is the best concentration, if the final Ao high humidity, the sugar system in the blanks completely changed Hard-sugar, no liquor pulp precipitation if the final Ao low temperature, while the tender syrup, can not form a Tangkuai. Ao temperature setting, depending on season, climate, technology equipment to the specific circumstances of the case.

3. Irrigation flows to die when the syrup slowly and evenly, the model should not be washed out of shape. Chen Re-irrigation should be an irrigation End to prevent the syrup to rece the temperature caused to the sand. Insulation, its high humidity can not Mandrax Mandrax low, otherwise difficult to crystallization, the insulation should be given syrup in the course of natural cooling, or a coarse granular crystal, easily broken.

4. Tu clothing chocolate slurry formula to accurately, with cocoa butter should be slightly higher, and the temperature should be controlled at 30 ~ 33 ℃ within the slurry temperature is too high or submerged for too long, often led to a softening billet sugar, sugar Blank and slurry temperature should be close to sugar slurry billet temperature and humidity was slightly lower than for good.

5. Tu dry clothes after the Tangkuai must rapidly cooling, the temperature control in 7 ~ 15 ℃, the best summer into cold storage or refrigerated compartment cooling, cooling after the stereotypes can be packaged Zhuanghe.

希望對你有幫助

㈡ 巧克力的加工過程是怎樣的

巧克力的加工過程是可可豆曬干儲存後由巧克力原料工廠采買，即開始進行加工過程。大致可依序分為烘焙、壓碎、調配與研磨、精煉、去酸、回火鑄型等步驟。可可豆經壓碎後，豆仁里的可可脂流出成為稠漿狀，多用於醫療、美容用途；剩下的可可渣再經輾制，就成了巧克力原料可可膏；經調配與研磨，巧克力才開始有了苦甜、牛奶等分別。

精煉、去酸、回火鑄型這最後三步驟是決定巧克力品質的關鍵。透過精煉，巧克力能擁有滑順的口感，而去酸則是去除巧克力的酸味，去酸的巧克力才能透出清香。

最後的回火鑄型，是指升溫、降溫的冷卻過程雕鑄巧克力的形狀，並利用調溫、恆溫讓巧克力維持自然光澤。高品質的巧克力，這三個過程一定仔細嚴密的控管，才會有順口溫潤的產品。

(2)普通的巧克力如何加工擴展閱讀

保存巧克力注意事項

1、巧克力是非常脆弱、嬌貴的產品，儲存條件很講究，除了避免陽光照射、發霉外，儲存的地方不應有怪味，最重要的是溫濕度的控制。

2、巧克力的熔點在36℃左右，是一種熱敏性強，不易保存的食品。儲存溫度應該控制在12-18℃之間，相對濕度不高於65%。儲存不當會發生軟化變形、表面斑白、內部翻砂、串味或香氣減少等現象。

3、打開包裝後或沒有用完的巧克力必須再次以保鮮膜密封，置於陰涼、乾燥及通風之處，且溫度恆定為佳。巧克力醬或餡料必須放入保鮮櫃中儲存。

4、巧克力若置於溫度過高之處，表面會出現大片條紋或斑點。若置於濕冷的環境下，可能會出現灰白色的薄膜，這些變化對巧克力的香氣和質地不會有太大影響，仍可用於料理和烘焙。

5、保存得宜的話，純巧克力及苦甜巧克力可以放上一年以上，牛奶巧克力及白巧克力不宜存放超過六個月。白巧克力存放過久，也許口味無異，但會比較不容易融化。

㈢ 巧克力太苦了怎麼加工好吃

1、熱飲：我抄們可以拿幾個襲巧克力，然後，將它們放到一個碗里，接著，用熱水沖泡，注意巧克力與水要把握好比例，要不然不是太濃就是太稀。最後我們用勺子將巧克力攪碎，攪拌均勻即可。熱騰騰的巧克力熱飲就出爐了。

2、巧克力醬：愛吃麵包這一類的朋友，我們不妨就學學這招。首先，我們拿出5個巧克力，然後，放到盤子里，倒少量的水，這樣巧克力會變軟，再用勺子壓一壓讓它融化掉，這樣巧克力醬就製作完成了。我們可以蘸著麵包片吃。

3、巧克力冰塊：我們自己家的冰箱里有一個製作冰塊的模具，我們可以把巧克力放進去，將巧克力掰成兩半，放到模具中，然後，加上白開水，最後放到冰箱的冷凍室中去，等到結成冰塊即可。是夏天解暑的利器，吃到嘴裡又冰又甜。

4、牛奶巧克力雪糕：牛奶巧克力雪糕適合在夏天製作。腸胃功能比較強，或者冬天很抗凍的朋友可以試著做一做。首先，我們需要一盒牛奶，將它倒在杯子里，然後，將5~7個巧克力放入杯中攪拌，攪拌均勻，巧克力全部融化即可。我們在裡面可以放些草莓、葡萄、香蕉、蘋果等等一些水果。最後，將它們放入冷藏室，待牛奶凝固就可以吃了。

㈣ 巧克力要如何生產加工 巧克力好做嗎

巧克力製作致可劃分兩部分，一為可可豆採收，二為可可豆製作烘焙。 發酵香氣的關鍵 可可樹種在中南美洲，由當地庄園栽種、採收可可豆莢，每個豆莢約有20-40顆可可豆，取出可可豆再經發酵（5-7天）、乾燥（5-7天）後，依可可豆品種、大小做分級分裝。 可可豆發酵過程會產生酸味，高品質巧克力聞起來有自然的清香，而酸味正是影響巧克力香氣關鍵。 研磨 分離可可脂 可可豆曬干儲存後由巧克力原料工廠采買，即開始進行加工過程。大致可依序分為烘焙、壓碎、調配與研磨、精煉、去酸、回火鑄型等步驟。可可豆經壓碎後，豆仁里的「可可脂」（Cocoa butter）流出成為稠漿狀，多用於醫療、美容用途；剩下的可可渣再經輾制，就成了巧克力原料「可可膏」（Cocoamass）；經調配與研磨，巧克力才開始有了苦甜、牛奶等分別。 去酸透出可可香 精煉、去酸、回火鑄型這最後三步驟是決定巧克力品質的關鍵。透過精煉，巧克力能擁有滑順的口感，而去酸則是去除巧克力的酸味，去酸的巧克力才能透出清香。最後的回火鑄型，是指升溫、降溫的冷卻過程雕鑄巧克力的形狀，並利用調溫、恆溫讓巧克力維持自然光澤。高品質的巧克力，這三個過程一定仔細嚴密的控管，才會有順口溫潤的產品。

㈤ 巧克力是怎麼加工出來的呢

巧克力的原材料就是可可豆，磨成粉就是巧克力。

㈥ 求助巧克力的加工方法

做巧克力最重要的是要隔水加熱,不能直接加熱融,要不會糊了的~以前自專己試著做,加水屬直接融,結果糊了一些,剩下的全軟軟的了,- -!!!
燒一鍋水,然後把巧克力放在一個碗里再放到水裡加熱,就可以融化了,然後放到你准備的模子里就可以做出你想要的形狀了.
以前好像聽說加點油會變光滑,但我沒試過,你可以用一小部份試試~
希望你成功哦~明天母親節了,願你母親和妻子母親節快樂~^ ^

㈦ 如何手工加工巧克力

250g可可脂（或是其他油脂，最好是植物性的）
150g糖粉（大概是這么叫的吧，很那種，一般用來灑在蛋糕上做裝飾的）
100g澱粉
1小勺朗姆酒
60g可可粉
如果需要可以再加一點果仁之類的東西

先把油脂熔化（專門的容器最好，如果沒有專門的就用一個碗放在鍋里隔水熔化），然後再把上面其他的所有材料都放進去，攪拌均勻，然後倒在模子里，再把模子放進冰箱。等它完全凝固了再拿出來就可以了。
純正的巧克力一定是「只溶在口，不溶在手」。因為巧克力的熔點在35攝氏度，入口即化，而且牙縫中不會有任何渣狀的殘留物。
1、牛油室溫軟化後加砂糖打至乳白色,分次加入雞蛋打勻,加入香草油打勻; 2、將低粉、發粉、鹽篩進輕手

1. 使用乾凈的菜刀和鑽板將巧克力磚切碎，放於乾燥的小碗之中。

2.將鍋子裝滿熱水，再將小碗放入熱水之中隔水加熱。輕輕攪拌碗內的巧

克力，直到碗內的巧克力碎片完全融化，加溫至46℃即可。

3.巧克力溶解之後，移至裝滿水的鍋中，再輕拌直到溫度降低至26℃。

4.再以40℃的熱水加以溶解，當巧克力冷卻至32℃時，即大功告成。

如果想要在巧克力的造型上做變化，那麼只需使用市售的心型、熊寶寶、

小狗狗等模型，把調和好的巧克力放入冷卻即可。

誠實滴說 網路來的 可可粉不能製作巧克力 最重要的成分是可可脂

㈧ 巧克力怎麼製作

自己製作巧克力

一、製作巧克力的原料
在超市裡，我們可以見到各種各回樣包裝精美的巧克力答。那麼它們都是怎樣製作出來的呢？
製作巧克力首先要弄清楚原料的品牌和性質。目前國內常見的巧克力原料品牌很多，其中
較為純正、品質較好的有「卡瑪」、「瑞士蓮」等，它們一般都是2千克一包的。巧克力
原料的顏色一般有三種，即黑色、棕色和白色。
黑色的巧克力含糖量較低，味道比較苦；棕色的巧克力是牛奶巧克力，口感非常好，深受
人們歡迎；白色的巧克力是用可可油與奶和糖混合在一起製成的，並不是嚴格意義上的巧
克力