Basic types of chocolate
・Bitter chocolate
Milk does not turn, refers to the chocolate cocoa mass is 40-60%.
・Milk Chocolate
It is a chocolate that contains milk. As milk, whole milk powder, skim milk, cream milk powder is used.
・White chocolate
It is made by adding chocolate milk, cocoa butter and sugar.
・Chocolate raw
In edible chocolate kneaded the dough water content, such as whipped cream and chocolate liquor, shelf life is short for many moisture in general.
In addition to the basic material, there is also a form of various chocolate using different materials
・Gianduja chocolate
It is then roasted chocolate, plus the crushed hazelnuts. Italy is the home of chocolate.
・Praline
Is what I was mixed with almond or hazelnut chocolate mix boiled down with sugar to make caramel, roasted, melted mash.
・Ganache
I made warm melted chocolate to cream, or add a generous amount of cream to the melted chocolate.
・Rochet
Means rock in French, this chocolate. As its name suggests, a sense of rugged that was produced in almonds, is indescribably unique.
・Truffle
Chocolate truffles in the shape of the famous luxury food French cuisine. I put the ganache in the middle made.
There are many types of chocolate other. Might be better to try to compare a variety of eating chocolate looking for!
1ー
I will get the cocoa beans.
2ーIf you can get cocoa beans Fortunately, we're roasting over 120 degrees for 20 minutes. Change in the way so that the taste of the coffee roasting, roasting the depth of this directly affects the taste of chocolate.
3ーCrushed cocoa beans, set aside the (partial endosperm) nibs except the skin and germ.
After this compounded (blended), in the process of industrial production, we adjust the seasoning of the product.
4ーUsing a food processor, grinding cocoa beans to some extent, to a condition called cocoa mass pasty.
5ーAnd continue on about 1 minute grinding, fine beans will become.
6ーBecause it contains cocoa butter, about 45% to 55% in cocoa beans, oil comes oozing like peanut butter. If you continue to use the food processor in this state, the load is too high, the motor would burn so, I switched to this extent mortar.
7ーPut in a bowl, I'll grind finely.
8ーCocoa butter, leave finely chopped with a knife
9ーAdd cocoa mass, cocoa butter, powdered sugar, powdered milk and continue to. While the temperature control if the cocoa butter to lockups, to the water bath, the temperature of the chocolate to be 45 to 50 degrees, I pickpocket.
10ーAppropriate to the tasting, we will make sure the smooth tongue. Became a smoothness that makes sense, in a finer sieve, while to grind, I'll strain.
11ーWhile the temperature control to the hot water bath what was atomized, the temperature of the chocolate so that 45 to 50 degrees, and I will continue to elaborate further.
12ーYou can knead while keeping the chocolate in a water bath at 45 degrees, I stabilize the organization.
Will pay close attention to prevent water contamination.
13ーSoaked in cold water transferred to a stainless steel bowl for easy temperature control chocolate, I lowered to 27 degrees at one end chocolate dough.
14ーWarm chocolate in hot water again, I want to 30 degrees.
15ーPoured into a mold of your choice, chilled in the refrigerator, I solidify the chocolate.
16ーRemove from the mold chocolate has hardened, it is finished.
The origin of chocolate, was originally drink. Maya, the Aztec civilization grind cocoa beans, he had to drink muddy. As a kind of tonic drink, only some people, such as the royal family seems to have been drinking. In Latin America, because it was less expensive than using cacao beans as currency until the 19th century, it was not like everyone drink. Native to Brazil and Venezuela, cocoa beans Cortez Spaniards who conquered the Aztecs that were brought back to Europe. I know that with chocolate became a feast rattle from the Aztec emperor Montezuma is fatigue, stimulant, aphrodisiac effects. In Europe, was to be used as a drug in addition to drink then longer.In fact, Columbus discovered the Americas, but they had found the cocoa beans before Cortez, not knowing its worth, I seem to have not show any interest. In later times, such as the British pirate who discovered the cacao beans to Spain ship was looted, there to record that the fuel was to think of sheep shit. 400 years after Columbus, chocolate has been introduced to Japan in the Meiji era for the first time, it did not seem quite popular not palatable at all, because there was still expensive.Well, even after you take the Spanish royalty and the aristocracy, only the privileged classes were still drinking. Had been in secret production method. Royal family at the time, to marry across the country was so often, that it was introduced to France when the Spanish Princess Maria Theresa, was married to King Louis XIV of France, however. Territory that has only the Age of Discovery, stolen or beans, cacao has been cultivated or looted, I had spread throughout Europe anyway. In which it has spread, various attempts have been made. In Switzerland, putting the milk was even devised, for example.Cacao beans are rich in fat, I was not very soluble in water for that. As soluble in water, and was successful in that the oil is squeezed out, Vu~anhoten Dutch. Did take the oil to the flour cocoa powder. Mankind would not finally got the cocoa. Targeted towards the oil is called cocoa butter, vegetable oil as the only melt at body temperature, it was also used in an ointment or suppository.In the United Kingdom seems to have made the 17th century is considered, it's chocolate house, at that time, such as coffee shops and upscale than I did. In 1847, the company fly in the UK, has developed the world's first solid chocolate. Mix with cocoa powder, sugar, cocoa butter, but I would Nagashikon type.
