1. Ukuphakama kwebhotela ye-cocoa, ngokukhawuleza i-tshokoleta iqina

2. Yongeza umgubo wesilivere kwi-pigment xa usenza itshokholethi ebunjiweyo, enokuthi ibambe intsimbi kunye nelitye lebhastile kunye nokukhazimla.

3. Xa usenza itshokolethi, ukuba izinga lokushisa lidlula i-33-34℃, iikristale zebhotela ye-cocoa ziya kuchithwa kwakhona, okuya kubangela ukuba i-crystals ingazinzi.Ngeli xesha, iqondo lokushisa lifuna ukulungiswa kwakhona.

4. Xa ugcwalisa isikhunta, ukushisa kwesikhunta kufuneka kulawulwe malunga ne-22 ° C (iqondo lokushisa kwigumbi lokusebenza letshokolethi).Ukuba ukushisa kwe-mold kuphantsi kakhulu, i-tshokoleta iya kuqina ngokukhawuleza xa ichukumisa i-mold, kwaye ayinakuxutywa kunye nebhotela ye-cocoa, kwaye i-pigment iya kuhlukana xa ichithwa.

5. Xa usenza i-ganache yetshokolethi ebunjiweyo, ukongeza i-sorbitol kunokugcina ukufuma kunye nokwandisa ubomi beshelufu.

6. Emva kokuba itshokolethi igalelwe kwi-mold, inokuchithwa xa i-crystallized ngokupheleleyo;ayinakucwecwa ixesha elide, ngaphandle koko umphezulu uya kuchithwa, kwaye iglosi yetshokholethi ayizukwanela emva kokuba itshokolethi ikhutshiwe (oko kukuthi, itshokolethi ebunjiweyo ayinakubekwa kubumba ixesha elide. )

7. Kwitshokolethi emnyama, ukuba izithako zibalwa njenge-100%, umxholo we-cocoa + umxholo weswekile ubala malunga ne-99% yezithako zetshokolethi, kwaye eseleyo ngaphantsi kwe-1% i-soy lecithin kunye nezinye izithako.

Ngoko i-tshokoleta enomxholo ophezulu we-cocoa ineswekile encinci, kwaye itshokolethi enomxholo ophantsi we-cocoa ineswekile eninzi;Iintsana ezifuna ukunciphisa umzimba kufuneka zidle i-tshokoleta enomxholo ophezulu we-cocoa, kuba enye ishukela (qaphela ukuba i-cocoa umxholo, kungekhona i-cocoa Amafutha)

8. Izithako eziphambili zetshokholethi emhlophe yibhotolo yekoko, umgubo wobisi, i-soy soft phospholipids, iziqholo kunye noshukela;isizathu sokuba imhlophe kukuba iqulethe ibhotela ye-cocoa kuphela, isithako esibiza kakhulu kwitshokolethi, kwaye ayinayo i-cocoa powder.

9. Izizathu zokuqhekeka kweqokobhe lemveliso yetshokholethi ebunjiweyo emva kokudilizwa:

Isizathu sokuqala sinokuthi i-ganache ayinayo i-crystallized ngobusuku kwaye ayinamanzi ngokwaneleyo (zonke ii-ganaches kufuneka zibe ubusuku bonke)

Isizathu sesibini sinokuba kukuba iqokobhe libhityile kakhulu kwaye umxholo webhotolo yekoko uphezulu, nto leyo eya kubangela ukuqhekeka.

10. Ubushushu obusebenzayo beetshokholethi ezahlukeneyo kunye nendlela yokuthambisa ibhastile: 30-31℃ yetshokholethi emnyama, 27-28℃ yetshokholethi emhlophe, 29-30℃ yobisi.

Eyona nto ibalulekileyo ukulungelelanisa ubushushu kukujonga urhulumente.Ukuba iqondo lokushisa lifikeleleke, i-fluidity state iya kuba yinto enhle kakhulu, kwaye iqondo lokushisa ngeli xesha lifanelekile

Ukongeza, zonke iipakethe zetshokolethi ziya kuba nemiyalelo eneenkcukacha, ezinokujongwa ngaphambi kokusetyenziswa.

11. Ukwabelana ngezakhono malunga nemibala yetshokholethi ebunjiweyo:

a.I-pigment (ibhotolo ye-cocoa + i-pigment) esetyenziselwa ukufaka umbala kwi-mold kufuneka ihlengahlengiswe kwiqondo lokushisa, malunga ne-30 ° C.

b.Xa utshiza isikhunta ngesibhamu sokutshiza, musa ukujongana nesikhunta okokuqala, kungenjalo kuya kungalingani.

c.Xa usebenzisa i-spray gun ukufaka umbala kwi-mold, i-pigment ihamba phantsi.Kungenzeka ukuba ukushisa kwe-mold kuphezulu okanye ibhotela ye-cocoa ifafazwe kakhulu, okanye i-toner ingancitshiswa (ngokubanzi i-100g yebhotela ye-cocoa kunye ne-5-6g ye-toner, ubuninzi abunakudlula i-10g , Ngenxa yokuba ayinakuchithwa ngokupheleleyo. )

d.Musa ukuchukumisa umbindi wesikhunta emva kokuba umbala wokutshiza ugqityiwe, kuba ukushisa kwesandla kuya kuchaphazela i-pigment;xa ubuso be-pigment bukhazimla, ungazalisa itshokolethi (xa i-pigment ayiyi kuphelelwa xa uyibamba ngeminwe yakho)

Yazi ngakumbi malunga noomatshini betshokholethi nceda uqhagamshelane:

suzy@lstchocolatemachine.com

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