1. The higher the cocoa butter content, the faster the chocolate solidifies

2. Add some silver powder to the pigment when making the molded chocolate, which can have a touch of metal and marble texture and luster

3. When making chocolate, if the temperature exceeds 33-34℃, the crystals of cocoa butter will be dispersed again, which will cause the crystals to become unstable. At this time, the temperature needs to be adjusted again.

4. When filling the mold, the temperature of the mold should be controlled at about 22°C (temperature in the chocolate operation room). If the mold temperature is too low, the chocolate will instantly solidify when it touches the mold, and cannot be fused with the cocoa butter, and the pigment will separate when it is demolded.

5. When making molded chocolate ganache, adding some sorbitol can maintain moisture and extend shelf life

6. After the chocolate is poured into the mold, it can be demoulded when it is completely crystallized; it cannot be crystallized for a long time, otherwise the surface will be spent, and the gloss of the chocolate will not be enough after the chocolate is released (that is, the molded chocolate cannot be placed in the mold for a long time. mold)

7. For dark chocolate, if the ingredients are calculated as 100%, the cocoa content + sugar content accounts for almost 99% of the chocolate ingredients, and the remaining less than 1% is soy lecithin and other ingredients.

So chocolate with high cocoa content has less sugar, and chocolate with low cocoa content has more sugar; babies who want to lose weight should eat chocolate with high cocoa content, because the rest is sugar (note that it is cocoa content, not cocoa Fat content)

8. The main ingredients of white chocolate are cocoa butter, milk powder, soy soft phospholipids, spices, and sugar; the reason why it is white is that it only contains cocoa butter, the most expensive ingredient in chocolate, and does not contain cocoa powder.

9. Reasons for the shell cracking of the molded chocolate product after demoulding:

The first reason may be that the ganache is not pre-crystallized overnight and is not moist enough (all ganaches need to be overnight)

The second reason may be because the shell is too thin and the cocoa butter content is relatively high, which will also cause cracking

10. The operating temperature of different chocolates with marble tempering method: 30-31℃ for dark chocolate, 27-28℃ for white chocolate, 29-30℃ for milk

The most important thing to adjust the temperature is to look at the state. If the temperature is reached, the fluidity state will be very good, and the temperature at this time is appropriate

In addition, all chocolate packaging will have detailed instructions, which can be checked before use.

11. Sharing skills about the coloring of molded chocolate:

a. The pigment (cocoa butter + pigment) used for coloring the mold needs to be adjusted in temperature, about 30°C

b. When spraying the mold with the spray gun, do not face the mold at the first time, otherwise it will be uneven

c. When using a spray gun to color the mold, the pigment flows down. It may be that the mold temperature is high or the cocoa butter is sprayed too much, or the toner may be reduced (generally 100g of cocoa butter plus 5-6g of toner, the maximum can not exceed 10g , Because it cannot be completely dissolved)

d. Do not touch the middle of the mold after the spray color is finished, because the temperature of the hand will affect the pigment; when the surface of the pigment crystallizes, you can fill the chocolate (when the pigment will not fade when you touch it with your fingers)

Know more about chocolate machines please contact:

suzy@lstchocolatemachine.com

whatsapp:+86 15528001618