普通的巧克力如何加工

㈠ 巧克力的加工过程

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下面是翻译啊~~~~~~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.

希望对你有帮助

㈡ 巧克力的加工过程是怎样的

巧克力的加工过程是可可豆晒干储存后由巧克力原料工厂采买，即开始进行加工过程。大致可依序分为烘焙、压碎、调配与研磨、精炼、去酸、回火铸型等步骤。可可豆经压碎后，豆仁里的可可脂流出成为稠浆状，多用于医疗、美容用途；剩下的可可渣再经辗制，就成了巧克力原料可可膏；经调配与研磨，巧克力才开始有了苦甜、牛奶等分别。

精炼、去酸、回火铸型这最后三步骤是决定巧克力品质的关键。透过精炼，巧克力能拥有滑顺的口感，而去酸则是去除巧克力的酸味，去酸的巧克力才能透出清香。

最后的回火铸型，是指升温、降温的冷却过程雕铸巧克力的形状，并利用调温、恒温让巧克力维持自然光泽。高品质的巧克力，这三个过程一定仔细严密的控管，才会有顺口温润的产品。

(2)普通的巧克力如何加工扩展阅读

保存巧克力注意事项

1、巧克力是非常脆弱、娇贵的产品，储存条件很讲究，除了避免阳光照射、发霉外，储存的地方不应有怪味，最重要的是温湿度的控制。

2、巧克力的熔点在36℃左右，是一种热敏性强，不易保存的食品。储存温度应该控制在12-18℃之间，相对湿度不高于65%。储存不当会发生软化变形、表面斑白、内部翻砂、串味或香气减少等现象。

3、打开包装后或没有用完的巧克力必须再次以保鲜膜密封，置于阴凉、干燥及通风之处，且温度恒定为佳。巧克力酱或馅料必须放入保鲜柜中储存。

4、巧克力若置于温度过高之处，表面会出现大片条纹或斑点。若置于湿冷的环境下，可能会出现灰白色的薄膜，这些变化对巧克力的香气和质地不会有太大影响，仍可用于料理和烘焙。

5、保存得宜的话，纯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过六个月。白巧克力存放过久，也许口味无异，但会比较不容易融化。

㈢ 巧克力太苦了怎么加工好吃

1、热饮：我抄们可以拿几个袭巧克力，然后，将它们放到一个碗里，接着，用热水冲泡，注意巧克力与水要把握好比例，要不然不是太浓就是太稀。最后我们用勺子将巧克力搅碎，搅拌均匀即可。热腾腾的巧克力热饮就出炉了。

2、巧克力酱：爱吃面包这一类的朋友，我们不妨就学学这招。首先，我们拿出5个巧克力，然后，放到盘子里，倒少量的水，这样巧克力会变软，再用勺子压一压让它融化掉，这样巧克力酱就制作完成了。我们可以蘸着面包片吃。

3、巧克力冰块：我们自己家的冰箱里有一个制作冰块的模具，我们可以把巧克力放进去，将巧克力掰成两半，放到模具中，然后，加上白开水，最后放到冰箱的冷冻室中去，等到结成冰块即可。是夏天解暑的利器，吃到嘴里又冰又甜。

4、牛奶巧克力雪糕：牛奶巧克力雪糕适合在夏天制作。肠胃功能比较强，或者冬天很抗冻的朋友可以试着做一做。首先，我们需要一盒牛奶，将它倒在杯子里，然后，将5~7个巧克力放入杯中搅拌，搅拌均匀，巧克力全部融化即可。我们在里面可以放些草莓、葡萄、香蕉、苹果等等一些水果。最后，将它们放入冷藏室，待牛奶凝固就可以吃了。

㈣ 巧克力要如何生产加工 巧克力好做吗

巧克力制作致可划分两部分，一为可可豆采收，二为可可豆制作烘焙。 发酵香气的关键 可可树种在中南美洲，由当地庄园栽种、采收可可豆荚，每个豆荚约有20-40颗可可豆，取出可可豆再经发酵（5-7天）、干燥（5-7天）后，依可可豆品种、大小做分级分装。 可可豆发酵过程会产生酸味，高品质巧克力闻起来有自然的清香，而酸味正是影响巧克力香气关键。 研磨 分离可可脂 可可豆晒干储存后由巧克力原料工厂采买，即开始进行加工过程。大致可依序分为烘焙、压碎、调配与研磨、精炼、去酸、回火铸型等步骤。可可豆经压碎后，豆仁里的「可可脂」（Cocoa butter）流出成为稠浆状，多用于医疗、美容用途；剩下的可可渣再经辗制，就成了巧克力原料「可可膏」（Cocoamass）；经调配与研磨，巧克力才开始有了苦甜、牛奶等分别。 去酸透出可可香 精炼、去酸、回火铸型这最后三步骤是决定巧克力品质的关键。透过精炼，巧克力能拥有滑顺的口感，而去酸则是去除巧克力的酸味，去酸的巧克力才能透出清香。最后的回火铸型，是指升温、降温的冷却过程雕铸巧克力的形状，并利用调温、恒温让巧克力维持自然光泽。高品质的巧克力，这三个过程一定仔细严密的控管，才会有顺口温润的产品。

㈤ 巧克力是怎么加工出来的呢

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热,不能直接加热融,要不会糊了的~以前自专己试着做,加水属直接融,结果糊了一些,剩下的全软软的了,- -!!!
烧一锅水,然后把巧克力放在一个碗里再放到水里加热,就可以融化了,然后放到你准备的模子里就可以做出你想要的形状了.
以前好像听说加点油会变光滑,但我没试过,你可以用一小部份试试~
希望你成功哦~明天母亲节了,愿你母亲和妻子母亲节快乐~^ ^

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（大概是这么叫的吧，很那种，一般用来洒在蛋糕上做装饰的）
100g淀粉
1小勺朗姆酒
60g可可粉
如果需要可以再加一点果仁之类的东西

先把油脂熔化（专门的容器最好，如果没有专门的就用一个碗放在锅里隔水熔化），然后再把上面其他的所有材料都放进去，搅拌均匀，然后倒在模子里，再把模子放进冰箱。等它完全凝固了再拿出来就可以了。
纯正的巧克力一定是“只溶在口，不溶在手”。因为巧克力的熔点在35摄氏度，入口即化，而且牙缝中不会有任何渣状的残留物。
1、牛油室温软化后加砂糖打至乳白色,分次加入鸡蛋打匀,加入香草油打匀; 2、将低粉、发粉、盐筛进轻手

1. 使用乾净的菜刀和钻板将巧克力砖切碎，放於乾燥的小碗之中。

2.将锅子装满热水，再将小碗放入热水之中隔水加热。轻轻搅拌碗内的巧

克力，直到碗内的巧克力碎片完全融化，加温至46℃即可。

3.巧克力溶解之后，移至装满水的锅中，再轻拌直到温度降低至26℃。

4.再以40℃的热水加以溶解，当巧克力冷却至32℃时，即大功告成。

如果想要在巧克力的造型上做变化，那么只需使用市售的心型、熊宝宝、

小狗狗等模型，把调和好的巧克力放入冷却即可。

诚实滴说 网络来的 可可粉不能制作巧克力 最重要的成分是可可脂

㈧ 巧克力怎么制作

自己制作巧克力

一、制作巧克力的原料
在超市里，我们可以见到各种各回样包装精美的巧克力答。那么它们都是怎样制作出来的呢？
制作巧克力首先要弄清楚原料的品牌和性质。目前国内常见的巧克力原料品牌很多，其中
较为纯正、品质较好的有“卡玛”、“瑞士莲”等，它们一般都是2千克一包的。巧克力
原料的颜色一般有三种，即黑色、棕色和白色。
黑色的巧克力含糖量较低，味道比较苦；棕色的巧克力是牛奶巧克力，口感非常好，深受
人们欢迎；白色的巧克力是用可可油与奶和糖混合在一起制成的，并不是严格意义上的巧
克力