Christmas Chocolate DIY

Still worrying about Christmas gifts? Then mix deep love into the sweet cocoa butter, and inject the warm blessings into the beautiful chocolate bar. Love DIY box of exclusive chocolate bars!

1. Choose a favorite chocolate mold. Start with dark chocolate products as DIY chocolate.

2. Divide the dark chocolate bar into small pieces and place it in a vessel that melts the chocolate.

3. Dissolve in water, put in a proper amount of hot water (tempering chocolate melting temperature ≈ 30 °C), and add a small fire to keep the water temperature constant ≈ 60 °C.

4. Store the utensils stored in the dark chocolate bar in a water-proof pan, and cover them with a lid. The special note: The chocolate has a water content of ≤ 1%. During the melting process, the moisture is strictly prohibited from entering the chocolate.

5. After the hot water reaches the melting temperature, stir evenly with a wooden spoon. Since the chocolate melts, it has a constant-temperature process characteristic and requires constant and patient stirring and observation.

6. It is advisable to control the temperature of the melted chocolate slurry ≤ 50°C. Do not avoid the high temperature of the chocolate slurry ≥ 50°C.

7. Stir uniformly over a long period of time to completely melt the chocolate mass into a better fluid state.

8. According to the characteristics of temperature-controlled chocolate raw materials, the temperature of the mold is controlled to be 30°C (the temperature of non-tempered chocolate is ≈35°C～42°C). If the temperature of slurry is >30°C, add cold water to the pan to reduce the temperature. After the vessel slurry is lowered to 30°C, it can enter the mold.

9. According to the conditions of ambient temperature ≤ 20°C and humidity ≥ 45%, the surface of the chocolate mold must be heated and dehumidified with a hair dryer to ensure the quality of the chocolate.

10. Meet the standard temperature of the chocolate paste, with a wooden scraper evenly poured into the cavity of the chocolate mold, the irregular shape of the mold on the work platform to vibrate, in order to ensure the density of the chocolate slurry, to avoid chocolate There is a phenomenon of stoma on the surface.

11. In the chocolate filling process, it is necessary to fully infiltrate the chocolate slurry. Finally, the excess chocolate pulp on the surface of the chocolate mold is scraped off.

12. Place the molded chocolate mold into the refrigerator area of ​​the household refrigerator (depending on the size of the chocolate, the cooling time needs to be ≥30 minutes), the cooling temperature of the chocolate is between 5°C and 10°C, and it should not be placed in the refrigerator. °C below the quick-freezing room.

13. After sufficient cooling time, observe and inspect the chocolate mold. After confirming that the chocolate has completely reached the state of solidification, and in accordance with the standard of mold release, the chocolate mold can be removed from the refrigerator to enter the final molding and demoulding procedure.

14. In order to facilitate the demoulding of the chocolate product, the mold chocolate is firstly faced up, and the mold is forced to hit the working platform in a parallel manner, so that the chocolate product is relaxed first in the mold, and then the mold chocolate is faced down, and the mold is singled. Strike the platform at the top end to ensure the smooth release of the chocolate product.