Cookpro., Ltd.

Chocolate is a favorite sweet in our daily life, and it is also a raw material often used in the baking process. Its taste is smooth and mellow, and many breads, cakes and desserts are loved because of the use of chocolate. No matter in what product, chocolate can maintain its unique taste and people can not resist. But, do you know how to sort and use chocolate in the baking process, and how to buy good chocolate to make a delicious dessert? This article will tell you the answers to these questions

Chocolate, also known as chocolate, is native to Mexico. Cocoa butter, sucrose or other sweeteners, cocoa cubes, cocoa powder, dairy products. Food additives and other raw materials, through the fine grinding, refining, temperature adjustment, molding and other processes produced by the sweet food. Chocolate has a brown light brown, bright and clean appearance, the quality of the firm and crisp structure. It tastes smooth. Sweet. High nutritional value, containing protein, fat and sugar and more rich in iron, calcium, phosphorus and other minerals, is a high calorie food.

In baking, the most common types of chocolate are:

Dark chocolate

Dark chocolate, which has a high proportion of natural cocoa cubes in its ingredients, shows the brown color found in the cocoa beans themselves. Products can be roughly divided into semi-sweet chocolate (about 57% cocoa) and bittersweet chocolate (60% cocoa), with a cocoa content of more than 70% called extra-pure bitter chocolate. Dark chocolate comes in different sizes depending on the amount of cocoa butter. Such as soft dark chocolate, cocoa butter content of 32% to 34%; Hard dark chocolate, cocoa butter content of 38%~40%, super hard dark chocolate, cocoa butter content of 38%~55%. Dark chocolate is widely used in baked goods. Such as a variety of cake, cake decoration, chocolate filling, cake and dessert surface extruding words, pouring, a variety of demoulding modeling, cake cake, chocolate bread, chocolate cookies, etc.

White chocolate

White chocolate, made from cocoa butter, sugar, or other sweeteners and made from solid milk, without the addition of cocoa powder. White chocolate is mainly used in bakery products for cake surface decoration, a variety of small exquisite pastry decoration, filling, framed cakes and so on. When decorated, chocolate is made into a variety of shapes to meet the needs of different festivals and consumers.

Milk chocolate

Milk chocolate is made from cocoa liquid, cocoa powder, cocoa butter and other cocoa products, dairy products, spices and emulsifiers. In terms of dry matter, cocoa solids not less than 25% (including non-fat cocoa solids not less than 25%) and milk solids not less than 12% (including milk fat minimum less than 2.5%) of chocolate. In baked goods can be used for cake decoration, filling, surface dousing, flower cake extruding word, demoulding and so on.

Chocolate cream

Chocolate paste is formed by grinding the cocoa endosperm into a paste and then solidifying it. Sugar free, 100% pure cocoa bar, suitable for emphasizing the chocolate flavor or highlighting the rich chocolate.

Cocoa butter substitute chocolate

Cocoa butter is a product whose physical properties are very similar to those of cocoa butter, and whose price is lower than that of cocoa butter. Chocolate made by substituting cocoa butter for a certain percentage of cocoa butter is called cocoa butter substitute.

Soft chocolate

Also known as chocolate paste, chocolate sauce, chocolate sauce, is made from high fructose corn syrup, sucrose, lactose, vegetable fat, cocoa powder, skim milk powder, lecithin and food flavor, or with chocolate and fresh milk. Chocolate is made by lowering the amount of cocoa butter in chocolate and increasing the amount of cream. Chocolate is soft paste, soft, delicate, very smooth, soft cutting performance, to avoid the common chocolate after coating easy to crack, easy to break, fragile defects. Can be directly used for cake, bread, cake filling and decorative cake plaster, coating, writing and decoration.

Cocoa butter

Cocoa butter is the solidifying agent in chocolate. Cocoa butter generally has a melting point of about 34-38 degrees Celsius (93-100 degrees Fahrenheit) and is solid at room temperature. It is mainly used to make chocolate in baked goods. It is used to dilute thick and dry chocolate products, such as chocolate fillings, hazelnut paste and other pastry fillings. Adding an appropriate amount of cocoa butter to the chocolate with low cocoa butter content can improve the viscosity of the chocolate, enhance the bright effect after demultifying, fine texture.

Cocoa powder

Cocoa powder is a common ingredient in chocolate products. Cocoa butter is low, typically about 20 percent. Flavorless cocoa powder can be mixed with flour to make cakes, breads, biscuits, and chocolate cream with cream to decorate various cakes and snacks. Sweet cocoa powder is used in chocolate filling and on the surface of the cake for decoration.

Choosing a good chocolate is the key to the quality of our products. But the variety of goods on the market always dazzles us. Don't worry, we can pick out good chocolate by observing the following aspects.

1. Color and fragrance

Bright and uniform color, in line with the variety of color; The fragrance is pure, in line with the fragrance of this variety, and the taste is harmonious and moderate.

2, shape

Regular shape, neat edge, without corner crack, smooth surface, clear lines, even size chocolate, thin thickness.

3, organization,

The surface is lustrous, the profile is close, without 1 mm hole, the taste is delicate and smooth, does not paste the tongue to stick the mouth.

4, packaging

The packing is tight and not loose. No damage.

Chocolate USES tricks

1. Try to choose the chocolate in the recipe

When choosing chocolate, choose ones that indicate a smooth finish. If the chocolate is covered with hoarfrost, it means the chocolate is not being stored properly. But hoarfrost doesn't affect the taste, it just doesn't look good.

2. Note that chocolate is sensitive to temperature and humidity

Be sure to store chocolate away from the heat and humidity. Before melting or tempering, make sure your workbench, basin, and tools are dry. The optimum temperature in the kitchen or workshop is between 18.33 ° c and 20 ° c and should not exceed this temperature.

When watering the mold, the temperature of the mold is also as close as possible to the kitchen temperature, between 18.33℃ and 20℃, so that when the chocolate solidifies, the surface will be shiny. The temperature at which chocolate cools and solidifies is between 18.33 ° c and 20 ° c.

3. Stir well during melting

During the melting and tempering process, it is important to know when to stir. It will start to melt slowly, so don't stir it. When the melt is almost complete, stir with a heat-resistant rubber spatula (no wooden spoon) to help melt. When completely melted, continue to stir gently.

4. How to refrigerate chocolate?

After wrapping the chocolate in a protective layer, place it in the fridge for 24 hours and cool it down. If moisture starts to appear in the bag, open the pocket and use a paper towel to suck the moisture away for about an hour. Then remove the paper towel and reseal. Put the chocolate back in the fridge while it's still cold.

5. How to defrost chocolate?

If you are buying a large piece of chocolate and want to keep it in the fridge for a long time, it is ideal to break it into small pieces of about 100g and store them separately. This way, when you want to use, you can take as much as you want, will not affect other.