The making of chocolate flowers is not as complicated as many people think. The operability of chocolate after syrup treatment is greatly enhanced. Here are five ways to pinch chocolate flowers. These five kinds of flowers have different styles. You can choose different varieties according to different occasions. There must be something you need. Material dark chocolate 125g glucose syrup? 50 grams? 1. Cut the dark chocolate into small pieces and put it in a bowl.
2. Put the bowl in hot water, heat it from the water and keep stirring. Be careful not to spill water into the bowl.
3. Stir until the dark chocolate is completely dissolved, and remove the bowl from the water.
Pour syrup
5. Stir evenly with a rubber scraper.
6. Fully mix into thick chocolate liquid. If you are not in a hurry to use it, cover the chocolate liquid with plastic wrap and put it in a cool place or freezer, and then use it after solidification. If you want to use it immediately, please follow the following steps.
7. Pour the chocolate liquid on the marble countertop.
8. Scoop the chocolate liquid repeatedly with a scraper and cool the chocolate.
9. Chocolate will get thicker and thicker soon. Keep shoveling chocolate.
10. When the chocolate is solidified into a ball but still soft, it can be used.
1 1. Knead the chocolate treated with syrup into several small round grains the size of soybeans.
12. Take a piece of chocolate and knead it into a shape with a thick top and a thick bottom. Stick it in chopsticks as a playboy
13. Take a small round particle, sandwich it between two pieces of oiled paper, and roll it into a circle with a rolling pin. The thinner the roll, the better, and the roses will be more beautiful. But the thinner it is, the more difficult it is to operate. The function of oiled paper is to prevent chocolate from sticking to the rolling pin. If there is no oiled paper, use a fresh-keeping bag instead. )
14. Tear off the oily paper and roll the rolled chocolate on the flower heart. This is the first petal.
15. Continue to roll a chocolate plate as the second petal and roll it on the first petal.
16. Gently curl the upper part of the petal backwards by hand to form the shape as shown in the figure.
17. Continue to put the third petal in the same way and roll it up.
18. This is what the fourth petal looks like. When placing, place the starting point of each new petal in the middle of the previous petal.
19. Repeat this process and the flowers will gradually take shape.
20. manufactured goods
2 1. And make a flower heart with a sharp top and a thick bottom. The flower heart of a straight rose is 2-3 times larger than that of a curved rose.
22. Take a chocolate ball the size of a soybean and roll it between oil paper to form an ellipse (different from the circle of a curled rose).
23. Wrap the oval chocolate chip in the upper part of the flower heart (don't completely wrap the flower heart). This is the first petal.
24. Continue to spread the oval petals. The starting point of the second petal is slightly behind the starting point of the first petal and falls behind the first petal, covering the first petal.
25. Continue to put petals. The starting point of each new petal is slightly behind the starting point of the last petal and wraps the last petal.
26. The farther back, the bigger the petals. This is also different from a frilled rose. Roses with curly edges can use petals of the same size from beginning to end, but the petals of roses with straight edges must be bigger and bigger to successfully wrap a petal.
27. With the increase of petals, the flower heart is gradually all wrapped.
28. finished products. It is more difficult to make straight-edged roses than curled-edged roses.
29. Prepare five chocolate balls of the same size.
30. Sandwiched between two pieces of oiled paper, rolled into a round sheet.
3 1. Use a toothpick to press out the pattern as shown in the figure on the rolled disc.
32. Take a piece of chocolate and knead it into a large and small shape as a container. As shown in the figure, there is a pit in the upper part of the container.
33. Put the first petal on the receptacle.
34. Put on the second petal. Half the petals are pressed against the first petal.
35. Put the remaining petals in order. Make each petal press half of a petal.
36. Take a chocolate ball and wrap it with gauze, so that the surface of the ball is printed with traces of gauze to create the texture of flowers.
37. Put the stamen in the center of the flower. Five-petal flowers are generally smaller and more beautiful. It seems silly to make it too big. When decorating the cake, you can make many small five-petal flowers and decorate them on the surface of the cake in clusters, and the effect is very good.
38. Pinch two chocolate balls, one big and one small. The big one is squeezed into the shape of a big top and a small bottom, and the small one is placed on the big top, which is the receptacle. As shown in the figure
39. First, take a small chocolate ball, sandwich it between two pieces of oiled paper and roll it into an oval shape.
40. Wrap the oval around the small chocolate on the upper part of the receptacle to form a flower heart.
4 1. Take three chocolate balls of the same size, sandwich them between two pieces of oiled paper and roll them into a circle.
42. Use a toothpick to press out the pattern shown in the figure on each wafer to become petals.
43. Take a petal and stick it on the receptacle.
44. Paste the remaining two petals in turn. Three petals are just around the flower heart. Gently roll back the top half of the petals by hand. This is the first layer of petals
45. Make three more petals and stick them under the first petal to become the second petal. Each petal curls backwards, and six petals are finished.
46. Divide some chocolate balls.
47. First, take five balls of equal size and roll them into round petals.
48. Take a piece of chocolate and knead it into a shape of big and small as a container.
49. Wrap the petals around the receptacle and curl the upper part of the petals so that the petals are flush with the receptacle surface.
50. Continue to roll out 5-6 petals. Petals must be very thin to be effective. Put the petals on the receptacle according to the method of making five petals. This is the first layer of petals
5 1. Continue to roll out 5-6 petals and put them on the first layer in the same way to become the second layer. The petals of this layer need to be smaller than those of the first layer.
52. Roll out 5-6 petals to make the third layer. The petals of the third layer are smaller than those of the second layer.
53. Separate each petal with chopsticks, and let each petal bend into a natural shape, showing a blooming posture.
54. finished products. When making carnations, I only used three layers of petals. If I use four or even five layers, the effect will be better, but the difficulty of making carnations will be doubled. The petals of carnations must be rolled very thin to bend into natural shapes.
Tip 1. Before kneading chocolate flowers, it is necessary to add syrup to chocolate to make chocolate soft and easy to shape.
2.？ The purpose of adding syrup is to make chocolate soft and easy to handle. The added syrup is mainly glucose syrup. In addition to the categories clearly marked as glucose syrup, corn syrup and oligosaccharide syrup can also be used. Theoretically, fructose corn syrup and malt syrup can also be used, but the use ratio may be different.
3.？ Adding syrup does not mean that chocolate will remain soft all the time. It still has the characteristics of melting when heated and hardening when cooled. Appropriate room temperature will make it easier to squeeze out chocolate flowers. When the weather is hot, you can reduce10g syrup to make chocolate easier to handle.
4.？ Chocolate with syrup can be sealed in the refrigerator for a long time.
5.？ All the steps of rolling chocolate are completed by putting chocolate between two pieces of oiled paper. Oil paper can prevent chocolate from sticking to the rolling pin. After rolling, just remove the oily paper. If chocolate softens too much, it may stick to oil paper and cannot be peeled off. At this time, let the chocolate cool a little, or press it with the bottom of a cup filled with cold water, and the chocolate will not be so soft. There is no oily paper, you can use plastic wrap instead.
6.？ When the room temperature is suitable, you can roll out all the petals needed by a flower and assemble them piece by piece. But when it is cold, the rolled chocolates are easy to harden, so it is best to roll them one by one.
7.？ When it is hot, prepare a cup filled with cold water, and always be ready to press the bottom of the cup on the chocolate to help it cool down. At any time, try not to touch chocolate for a long time, otherwise it will cause chocolate to melt. This also requires us to try our best to be crisp and neat. Straight-edged roses and carnations are more difficult to make in hot weather.
8.？ When placing chocolate flowers on a cake or plate, cut off the center of the extra flowers at the tail to stabilize the bottom.
9.？ Chocolate treated with syrup, if not used up at one time, should be packed in a sealed box, kept in the refrigerator and can be taken out at any time. The chocolate just taken out of the refrigerator will be very hard. Knead by hand repeatedly for a period of time, and it will become soft when the temperature rises (or leave it at room temperature for a period of time to wait for the temperature to become soft). Brief introduction of rock chocolate
Highly recommended, extremely simple, extremely delicious ~
Baking-free Aauto's faster dessert, high-energy chocolate makes people feel less cold in winter.
It is often called "rock chocolate" in dessert shops.
The raw materials are extremely simple, dark chocolate+instant cereal.
If you want to enrich it, it's good to add some raisins.
If you want to eat more lightly and crisply, you can usually make it with ready-to-eat cereal at breakfast.
You can try "DGF chips", which can be bought in a special baking place ~? Instant cereal with ingredients? 80g dark chocolate 80g method? 1. First break the dark chocolate into small pieces for use? I use ready-made cinnamon cereal at home. To make it more crisp, dry it in a pot with a small fire and let it cool for later use? Pick a mold, I use a mini muffin mold, which is evenly coated with thin vegetable oil to facilitate the later demoulding.
2. Heat chocolate in water? Add an appropriate amount of water into a large pot, put dark chocolate into a small pot or container, put the small container into the large pot, stir and heat it from time to time until all the chocolate melts, then turn off the fire, take out the small pot and put it aside, and let the chocolate temperature drop to the touch temperature. Be careful not to overheat the chocolate, or it will separate. Stop heating as soon as it melts? Let the chocolate cool down to make sure the cereal tastes crisp.
3. Mix the cooled chocolate and cereal evenly? Put it into a mold, compact and flatten it (you can also choose ordinary plates as molds, and cut them into pieces after thorough cooling. Pay attention to be thicker, three or four centimeters thick is enough! )? Move it into the refrigerator for half an hour or just freeze it for a while? Take it out, tap the bottom of the container and demould it ~
Tips Using different flavors of chocolate, such as white chocolate and matcha chocolate, also has a very good effect ~
If you are willing to ponder, add some black coffee powder. Coffee tastes good ~
It is recommended not to use too sweet chocolate ~
Also, it is best to use instant cereal, which needs to be cooked before eating. I've never tried it.
It is estimated that it can be used by baking first.
Brief introduction of truffle chocolate
Extraordinary delicious food under the plain appearance-no oven is needed.
Reference weight: 30 pieces? Materials: dark chocolate 230g, animal fresh cream 3 tablespoons (45ML), butter 12g, brandy or rum? 1 tablespoon (15ML) 50g of cocoa powder? Practice? 1. Soft chocolate core: dark chocolate 100g, 3 tablespoons of animal fresh cream (45ML), butter 12g, brandy or rum 1 tablespoon (15ML). Chocolate noodles: dark chocolate130g, cocoa powder 50g. First, make chocolate soft hearts. Break100g of dark chocolate into small pieces and add 3 tablespoons of whipped cream?
2. Heat in water and keep stirring (not too high) until the chocolate is completely dissolved. Then you can take the bowl out of the water?
3. Add chopped butter to the melted chocolate. Keep stirring until the butter is completely melted and mixed with chocolate?
4. Pour in 1 tbsp rum (or brandy) and mix well?
5. Put the mixed chocolate in the refrigerator until it is solidified. (overnight refrigeration is better)?
6. refrigerate the solidified chocolate, dig a small piece with a spoon, take another spoon, switch the two spoons to make the chocolate round (not too round), and then put it on the flat plate?
7. Repeat this process and put the plastic chocolate soft balls into the flat plate?
8. Take 120g dark chocolate and break it into small pieces. Heat in water and stir constantly until it is completely dissolved?
9. after melting, take the chocolate out of the water and cool it to a temperature close to the palm of your hand?
10. Scoop out the soft chocolate balls made in step 7 and put them into the melted chocolate in step 9. Roll it up and cover it with melted chocolate. Take it out quickly?
1 1. Put the fished chocolate balls into cocoa powder. Change to another clean spoon, push the chocolate ball to roll around in the cocoa powder, so that the surface is covered with cocoa powder, and then take it out and put it on the flat plate?
12. Make all chocolate balls in this way. Put it on a flat plate until the chocolate ball is completely hardened. Shake off the excess cocoa powder and store the chocolate balls in a sealed container?
Tips People who like food, even if they have never tasted it, have naturally heard the name truffle. This ugly but rare and expensive edible fungus is regarded as a sacred product in food.
Many times, the price of truffles is more attractive than the taste. Truffle is a typical luxury in food. From black truffles with a price comparable to gold to white truffles with a price comparable to diamonds, it seems that even if you completely ignore the taste and only eat one bite, it is an incomparable enjoyment-although, just from the appearance, truffles are just an ugly potato.
Imagine if I offered you a steak with black truffle sauce, would you refuse it?
But our dessert today has nothing to do with real truffles. Our protagonist today is chocolate.
Truffle chocolate is a famous snack, and it is a kind of handmade chocolate that imitates the appearance of truffles. Chocolate wrapped in cocoa powder looks like freshly unearthed truffles, hence the name. It is not proud to look like truffles, but at best it is ugly. The taste under its simple appearance is the real exciting reason.
The first bite, all you taste is the bitterness of pure cocoa powder. But after that, you will bite through the crispy chocolate skin. Under this hard shell, there is a smooth chocolate soft heart mixed with light cream and light wine. When the progressive taste spreads in the mouth layer by layer, any description is redundant except closing your eyes and enjoying it.
To make top-grade delicious truffle chocolate, there are many complicated requirements, such as the need to use pure malt whisky from a certain brand and place of origin, such as the use of fresh handmade chocolate, and the purity to be achieved. But again, if you just want to give a gift to your loved ones at home, everything will be easy. The fun of home DIY is that nothing is irreplaceable-except love.
You can surprise people around you with the most common materials at hand, can't you? Try this chocolate. Although it may seem a little troublesome and make the kitchen a little messy, it brings us more than a few minutes when we put it in our mouth. In fact, making chocolate leaves is very simple. You don't need to spend money on molds, you just need to pick some leaves you like, and you can find leaves of any shape you want, haha. ? Material: leaves with dark chocolate patterns? 1. Prepare useful leaves, clean them, and blot the surface with kitchen paper. I use osmanthus leaves in front of my house, with clear lines and good results. Of course, you can also choose other leaves you like as long as the lines are clear.
2. Put the chocolate in a deep plate. I bought chocolate at the bakery, and any other chocolate will do.
3. Put water in the pot, and when it is heated to 60-70 degrees, put the plate with chocolate in the pot, heat it in the water until the chocolate melts, and stir until there are no chocolate particles.
4. Use a soft brush, dip some chocolate, gently and evenly spread it on the leaves, remember that it is the back of the leaves, because the lines on the back are clearer, and the chocolate leaves made are reversed. Sticking to the back of leaves is only a positive effect. If it feels too thin, you can wait until the chocolate is slightly dry.
Let it solidify at room temperature, or put it directly in the refrigerator. It's cold. I let it solidify in the greenhouse and it will be fine soon.
6. After complete solidification, pick up the leaves, start to separate from the tail end, and slowly separate the leaves downward, which is easy to separate. Be careful, or the chocolate will break 70% of the dark chocolate.
I really love black cleverness. If I don't eat for a few days, I will think, this thing is not cheap, just a piece of it is twenty or thirty. So I want to do it myself. According to international practice, the formula table is listed in proportional order. Common dark chocolate formulas include cocoa butter, cocoa liquor, cocoa powder, sugar, milk (or milk powder) and soybean lecithin (emulsifier). Besides dark chocolate, there are spices, nuts and other messy things. ?
According to the above information, I tried it three times and it didn't work. Once I made it taste like fat! ! After eating a piece, swear not to eat chocolate for life! ! ?
So I thought, it must be because I don't have cocoa liquid, so I didn't succeed! Later, various searches found that cocoa mass is a mixture of 50% cocoa butter and 50% cocoa powder. That ..... can only be a matter of proportion! ?
So I did it for the fourth time, the fifth time, and finally succeeded! At least it's shaped! The taste is not particularly good, but it is quite dark and very smart. The fifth time, I finally stopped using emulsifier and felt like silk. It is raining in Mao Mao ~ ~
Hmm! ?
In fact, the process is not much different from buying ready-made chocolate for melting and shaping, but there are a few details to pay attention to. ? Material cocoa butter? Cocoa powder, whipped cream, powdered sugar, rum? Practice? 1. Weigh the basic materials for use. I am 70% black smart. The ratio is as follows: cocoa butter+cocoa powder ***70% (cocoa butter is 0.5-2.5 times of 65438+ cocoa powder) and the remaining 30% can be distributed according to taste. I'll split it fifty-fifty. (unrefined cocoa butter, cocoa Bailey cocoa powder, purple wind whipped cream, swire sugar powder)
2. Prepare tools, a heating pot and a bowl that can be put into the pot. Mixing cup (preferably with a pointed tip) and silicone mold
3. After mixing cocoa butter, cocoa powder and powdered sugar. In hot water of about 60 degrees, heat from water and stir constantly. I was lazy and didn't break the cocoa butter. It's easier to stir if it's broken.
4. Stir to the state shown in the figure.
5. It is very important to add whipped cream. At this time, the melted chocolate solution will become more delicate with stirring. The stability will be higher, and the specific principle is still unknown.
6. Stir again to the state shown in the figure (thicker than before) and mix thoroughly. Stay away from the heat source, you can add some rum or broken nuts at this time.
7. Let gingerbread man and the duck lie on a flat plate.
8. After pouring the chocolate liquid, gently shake the mold to eliminate bubbles, and lower it to a lower temperature, waiting for molding.
9. demoulding! It is best to pull a silicone mold. Let chocolate spread out in it? And put it back on the plate, so that the surface is smoother?
10. Bag! Why don't you show off?
Warm reminder that there must be no moisture in the mold!
The more carefully the chocolate solution is stirred, the longer the time, and the smoother the taste ~?
Give full play to everyone's intelligence! If there is no whipped cream, you can use milk, milk powder and the like instead. It's not a necessary raw material! I am a good chocolate manufacturer. You can add me. I have been calling for a long time. Be content! I can't send my photos. There is no picture. Please forgive me.