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| Chocolate |
Chocolate recipe
Here the skills related to chocolate, the method of making chocolate, the materials required, the machine and kitchen equipment required for making chocolate will be discussed.
Praline
First of all we need praline to make chocolate. It is a liquid mixture of sugar, glucose, water and nuts.
Nuts : Cashew nut- Pistachio – Almond – Hazel nut – Peanut – Pecan nut.
After preparing the required ingredients, heat a thick and non-sticky pan in the stove. Cook by adding water, glucose, sugar. Cook until the mixture is well done or reaches 175°C or brown in color. After that add any one of the nuts (cashew, almond, pistachio, pecan) and cook for some time. After it dissolves well, take it out and spread it on a silicone mat and let it cool.
After cooling, cover it with another silicone mat and break it into pieces using a hammer stick. After the mixture is powdered, add a benchmark or mixture blender. Mix and grind by adding the vegetable oil.
While grinding in this way, the mixture should not be stirred all at once. The mixture we make is about 1 kg 700 grams. Grind them separately into three or four parts. Every time you add oil and add the required amount only. The mixture needs to be a thick liquid, so oil should be added in the same proportion. After blending the mixture until it becomes liquid, strain it and keep it in a clean container. The mixture should be well selected or smooth.
After the praline is made we need the basic cream which is made using the praline itself. It is also called white cream.
Basic White cream
Heat 4500 grams of butter in oven and pour into the grinder machine. Start the machine slowly. Add full fat milk powder. Add skim milk. Add mussels or whey powder. Add sugar. Add lecithin, slowly increase the speed of the machine and keep it at full speed. Now let the machine run for twenty four hours.
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| Grinder machine |
After twenty-four hours, reduce the speed of machine by half. And mix the praline for whatever filling is desired. If cashews are desired, mix cashew nut praline. Almonds, pistachios, hazelnuts, which are to be prepared, are mixed with praline to increase the speed of the machine. After half an hour, stop the machine slowly and divide the prepared filling into 3kg each or 4kg and put it in a plastic container. The filling can be prepared by mixing as per the criteria given below.
Add the praline and other ingredients to the white cream being prepared in the grinder machine.
FILLING
1-Peanut filling
Basic white cream
3 kg Peanut praline
1 kg white chocolate
2- Almond filling
Basic white cream
3 kg Almond
1 kg white chocolate
3- Pistachio filling
Basic white cream
3 kg pistachio praline
1 kg white chocolate
4- Hazel nut filling
Basic white cream
3 kg hazel nut praline
1 kg white chocolate
520 g coca powder
5- Pecan filling
Basic white cream
3 kg pecan praline
1 kg hot chocolate
6- Cashew nut filling
Basi white cream
3 kg cashew nut praline
1 kg white chocolate
7- Strawberry filling
Basic white cream
30 g red color
30 g strawberry oil formula
1 kg white chocolate
8- Lavender filling
Basic white cream
25 g lavender oil
30 g blue color
10 g black color
1 kg white chocolate
9- Chips filling
Basic white cream
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| Chocolate bar and Coin |
After the filling is ready, pour the chocolate milk into the chocolate melting machine. Chocolate tempering machine (chocolate machine) has a capacity of 25-30 kg. Chocolate inside the box is also in the form of a coin and also in the shape of a chocolate bar or a large biscuit. If it is biscuit shaped, it should be broken into pieces and placed in the machine. After putting the chocolate milk, restart the machine. When the chocolate melts initially, its temperature should be 45°C. When it is 45°C, the temperature should be reduced to 28°C. After the temperature reaches 28°C, increase to 31°C. When it reaches 31°C. The chocolate milk is ready to use.
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| Pomati chocolate tempering machine |
The temperature of the fillings should be 28°C at the time of use.
Chocolate melting machine is very expensive machine. It should be used carefully. At first one should understand about the functions from a person who has acquired any expertise. The market price of a Pomati chocolate melting machine is around £14,000. Cheap machines are also available in the market.
After all the ingredients are ready, the chocolate mold should be prepared. A chocolate mold is a type of plastic mold of various shapes that determines the shape or shape of the chocolate.
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| Diamond shape chocolate mold |
Pouring the chocolate milk from the melting machine into the mold. Clean the left and right chocolate milk with a scraper and place it on the installed plate using the vibrator in the machine. Doing this destroys the air bulb inside the chocolate filled in the mold. After 5-10 seconds of vibration, immediately pour the chocolate from the mold into the machine. When poured in this way, a shell of chocolate milk forms in the chocolate mold. The shell should be poured carefully so that it is neither too thick nor too thin. After pouring in this way, the mold should be cleaned with a scraper and allowed to dry in air. When mold is on vibration, check well. All air bulb must be destroyed finely.
After the chocolate shell is ready or after it hardens, prepare for the filling. If making cashew nuts, prepare cashew nut pieces and cashew filling. Before putting the cashew filling in the shell, put the cashew pieces and cover them with the cashew filling. When covering in this way, it is important that the filling is flat. Leave 2-3 cm of space above the filling. After filling the mold, keep it in the chiller for 10 minutes. After it is completely cold, cover the filling with chocolate milk in the machine. Clean thoroughly with a scraper and re-chill for at least 15 minutes. After this check whether the chocolate in the chiller is ready. Shake the chocolate mold from side to side while checking,if you hear a crunching sound while doing this, you should understand that the chocolate is ready. Cover the mold with a cutting board and knock the cutting board down on the table to take the chocolate out of the mold. Care should be taken not to break the chocolate while doing this.
The fully prepared chocolate is now ready to eat. Line a tray with butter paper and put together all the chocolate. Cover again with butter paper from above and keep at room temperature for 2-3 days keeping date of manufacture and expiry date.
Sweet Gift
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| Chocolate |
Note*Room temperature 28°C
After that keep the chocolate in a cold room with a temperature of 22°C. The temperature of the chocolate packing room should be between 18°C to 22°C.
Video tutorial
