Preparing chocolate is easy and fun!

 

To make chocolate with your own hands easy and fun. The ingredients from which it is prepared, not in themselves represent anything special, but merging together, they represent a real philosopher's stone of confectionery over the world, and the magic of alchemy in this case belongs exclusively to you.

For aspiring chocolatiers invented special sets where in the right quantity already includes everything you need. Prepare the chocolate in two different ways – first, from cocoa liquor, and then do the beans.





Method 1.

You will need: cocoa butter and cocoa paste in a ratio of 1:2

— fructose

— a little milk

filler (we chose black currant)

— vanilla bean

— molds

A little secret:

to make mistakes in the preparation of the chocolate is practically impossible, so all the ingredients we've added to the eye and taste. Not sweet love – can do without sweeteners, like adding honey, sugar or fructose. If you prefer milk chocolate bitter – use milk. Molds for chocolate good variety. The preferred silicone, but we took the usual form of ice.

Recipe:

1. To quickly melt the chocolate, grate it on a grater.

2. In a saucepan melt the cocoa butter. The melting temperature should be not above 40 degrees, so keep the saucepan over the fire, not a gas burner.

3. Add cocoa to melted butter, stir over the fire.

4. To chocolate mixture add the milk and fructose. Stir to dissolve sweetener.

5. Spread of postrock vanilla and add to the mixture for flavor. You need to grind not only seeds, but the pod with them.

6. Pour into molds, some chocolate, put the filling and cover with chocolate.

7. Molds for a few hours put in the freezer.

8. When the chocolate has hardened, pull it out of shape.

9. Ready!

Method 2.

Now let's look at the beans. By the way, the first thing we did after opening the set chocolatier has tasted the legendary cacao beans taste. Dark crunchy seeds in the shell a little like a chocolate treat, but their rich and invigorating fragrance is the key to success.

Recipe:

1. First of all, roast the cocoa beans. This can be done either in a pan or on a baking sheet in the oven.

2. In the pan the roasting process easier to control, therefore we recommend to choose this method. Constantly stir the beans for even roasting. Cooking time varies from 5 to 30 minutes.

3. Now the beans need to promolot. Professionals use a special device melanger that perfectly grinds grain. At home, it can be replaced with a mortar or a coffee grinder, although it is less productive and more labor intensive. How finely promolot grain, depends on the porosity of the chocolate: the less grind, the better and nicer consistency and taste of candy. Therefore, the resulting powder is recommended again run it through the grinder.

4. Repeat points 2-9 of the first part, replacing the cocoa paste for cocoa powder homemade. published

Author: Valery, Vasilika P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

 

Source: www.np-mag.ru/article/2015/07/gotovim-shokolad/