Category:catering food

Question:
what is made of sugar?
what is made of candy?
how chocolate made of?

Answer:
is mainly sugar cane (the South use) and sugar beet (North used)
sugar candy after re-crystallization becomes a.

to produce their own chocolate

a production of the raw materials
chocolate in the supermarket, we can see variety of packaged chocolate. So they are how to make out?
making chocolate must first figure out the brand and the nature of raw materials. Currently the common brands of chocolate raw materials, among other things
more pure, the better the quality of the “Karma”, “Switzerland lotus” and so on, which are usually 2 kg a pack. Chocolate
generally have three kinds of raw materials, colors, namely black, brown and white.
dark chocolate lower sugar content, taste more bitter; brown chocolate milk chocolate, taste very good, popular
people welcome; white chocolate is cocoa butter mixed with milk and sugar made from is not in the strict sense because there is no clever
Caledon  adding cocoa powder , but use it to add oil-based pigment can be modulated all kinds of colors of chocolate.

2, how to make chocolate
1  how to melt chocolate, pure chocolate chunks
to produce raw materials into small pieces of chocolate with a Xianxin need to first melted chocolate. Qiao
can melt in a microwave oven  Caledon, when a lower temperature of the chocolate from time to time out a little stirring, in order to reduce the temperature , also
chocolate can be packed in containers, covered with plastic wrap, and then the container Add hot water pot, use the “double cooking” method would be clever
Caledon melt, you can also use a special machine to melt chocolate. Melting temperature of chocolate in general does not exceed 32 ℃, the temperature of the chocolate will be Tunai
high. Some people like it when you melt chocolate, finely chopped, in fact, is entirely superfluous. The Chalk
edge finely chopped but prone to melt when the particles, so you can simply chocolate cut into small pieces. It should be noted, however, when melting chocolate
of 10 million can not be cleaning the bathroom.
2  making the temperature of chocolate making chocolate
be sure to master the temperature. The “Karma”, “Switzerland lotus” and other brands of raw material requirements of
high temperature, if temperature control is not good, produced the finished product will appear lack luster, easy Tunai  whitening , easy off
mold and so on. “Karma”, “Switzerland Lotus” melt and after cooling to the lips can feel cool when you can make for
. If time is tight, you can pour the melted chocolate, marble, or in a clean paper, using spatula to stir again
cooling. “Karma”, “Switzerland Lotus” suitable for production of a variety of flavors of chocolate and decorative items.
and “Karma”, “Switzerland Lotus” compared to “Eagle”, “crystal” brand of raw materials such as chocolate, the temperature much, after the melt cooled to warm
of the time can be used to make, and the easy-to-stripping, forming tough, but the finished product tastes somewhat less certain
. “Eagle”, “Crystal card” generally only suitable for making ornaments.
3  the production of chocolate Xian Xin Xian Xin
the basic formula of chocolate: Chocolate 1000 grams whipping cream 500 grams
production: the whipping cream to boil from the fire, the chopped chocolate into the whipping cream, the chocolate is very will soon be melted, and then mixing their
uniform, after cooling in the refrigerator cold, wait until the solidified, remove Serve. Xian Xin twist chocolate balls, and then hung outside
surface layer has cooled to the appropriate melting temperature of pure chocolate, it made the chocolate.
4  Mold making chocolate
In addition to other hand-made, chocolate can also be used to produce molds. Chocolate molds are a board a board, a board once
can be made more than 20 pieces of chocolate. Chocolate molds produced using a variety of shapes, with round, square, heart-shaped,
flower-shaped, as well as the shape of various animals.
Mold making chocolate, the first wipe clean the mold, and then cooled to a suitable temperature after melting the chocolate into the molds
, and then poured  excess chocolate and chocolate molds around Guagan Jing , so that mold wall evenly coated with a layer of chocolate
to form a chocolate shell  but the back cover . Stencil until the chocolate just a cure, just quickly
cool but not yet solidified chocolate Xianxin chocolate shell into the mold, the mold was immediately placed in the refrigerator cold
Tibet. Wait until the chocolate Xianxin solidified, remove the mold, with some chocolate at the end of the shell sealed, and then die then put into the refrigerator
, until chocolate and mold chocolate mold release  the separation between the two when there is air  , you can pour out chocolate
. Either by hand or using mold making chocolate, the chocolate can be added to a number of other things Xianxin
. If Xianxin add nuts, chocolate can be made from nuts; Add rum, chocolate can be made into rum.
In addition, you can also add Xianxin caramel, chocolate caramel made; join Chestnut Velvet, made of chestnut Velvet chocolate, etc.
.
5  production
three-dimensional hollow chocolate Easter, people generally want to create chocolate eggs and rabbits Bonnie; at Christmas time, but also making clever
Caledon Santa Claus, Christmas bell, boots and carriage and so on. These are three-dimensional chocolate product, and hollow. So
, how to use molds to create three-dimensional and hollow chocolate then?
take a look at the chocolate molds. The production of such chocolate molds are usually palm-sized, two and a half by a separate component,
a wide variety of shapes, use the two halves together, with iron clamps, that is, to form a complete mold . when the first mold making
wipe clean the two halves of the mold together, and fixed with metal clip, and then cooled to the appropriate
melted chocolate into the mold when the temperature in the filling, and then flip over mold , will die in the chocolate poured out, only to die
walls stained with a thin layer of chocolate. At this time, and then lightly tap die spatula from the outside, on the one hand to mold the chocolate layer on the inner wall
thin as possible some of the other, to avoid air bubbles finished product emerged. And then die on the grid
on the container and then use the following to allow chocolate mold where excess flow inside containers. Wait until the chocolate molds inside the drying time,
mold with a knife to the bottom of overflow to hanging chocolate Calibrating. In ensuring the finished product is not broken under the premise of this three-dimensional hollow
thin some of the chocolate is still good, of course, can not be too thin. Therefore, if the mold wall hanging too thin layer of chocolate,
need to hang again once finished to avoid crushing. So all up somehow, and then mold into the refrigerator cold. Chalk
force until just stripping, remove, remove the clip and die, branding for three-dimensional hollow chocolate.
here, by the way, chocolate can also be produced using a variety of decorative objects used to decorate cakes and desserts such as chocolate chip,
chocolate networks, chocolate leaves, chocolate ribbon, chocolate, cigarette and so on.
chocolate production is a sophisticated art, it is difficult to use a few words clearly.
Chocolate production development is very fast, although it has been used by more and more sophisticated equipment, but still hand-crafted chocolates for your. Today, the taste of chocolate
great changes have taken place, because the traditional taste of chocolate is outdated, and new flavors, such as tea flavor,
spice flavor, fruit flavored chocolate, etc. are becoming the new fashion. But no matter how the development and changes, chocolate is always
with its fine delicate, full of charm has long been characterized by people’s affection. Therefore, we make dessert chef, master
some common sense in making chocolate for future work is certainly helpful.

[b] of refined chocolate [/ b]

manufacturing process is very complicated. Cocoa beans need to go through the selection, drying, grinding, heating, mixing, maturing, cooling,
irrigation mode, in order to form a party to a perfect black and chocolate. About 1 kg of cocoa beans can only be extracted from less than 500 grams of Chalk
force the essence of the production process requires at least a few steps through 20, a number of high-quality chocolate production, cocoa paste
mixing alone can take 120 hours, the whole process can be said to be time-consuming trouble. At the same time, the entire production process must be closely controlled
temperature system (that is equipped with air-conditioned indoor) for a little careless, the whole pot of chocolate on the blow it.
1. choice of supermarkets in general can buy chocolate bars, they do not have the thermostat, the cooling of the complex process of brain injury
tendons. DIY chocolate, fun place that you can taste, add the mixed materials. Selected almond, nuts sauce
(Praline paste) and strawberries, to demonstrate how to make strawberry production Rocher and wear a suit.
2. dissolving chocolate must be with hot water, not directly boiling hot. Dealing with chocolate, we should be very careful, Chalk
force can not cleaning the bathroom.
3. chocolate and nut sauce mixture into a paste, add almond nuts.
4. since part of the mix with a fork and put palm twist ball. The twist ball of chocolate into the refrigerator, solidification and then
removed, stained with dark chocolate syrup, the refrigerator, condensation of the Serve.
5. nimble hands of a friend, you can also make use of fruit, chocolate, a new style. Choice of fruit, the outer layer must be completely non-stick moisture
.
6. create a strawberry suit the shape is very simple. Coated with a layer of white chocolate to strawberry syrup, solidified into the refrigerator, and then
stained with dark chocolate syrup, chocolate, condensed into the refrigerator until later, with a drum filled with chocolate syrup Serve in strawberry processing.
http://www.qbaobao.com/forums/archiver/?tid-103320.html

making chocolate manufacturing process is very complicated. Cocoa beans need to go through the selection, drying, grinding, heating, mixing, maturing, cooling, irrigation mode, in order to form a party to a perfect black and chocolate. About 1 kg of cocoa beans can only be extracted from less than 500 grams of chocolate essence, while the production process requires at least a few steps through 20, a number of high-quality chocolate production, cocoa paste mixing alone can take 120 hours, the whole process can be said to be time-consuming trouble. At the same time, the entire production process must be tight temperature control system (that is equipped with air-conditioned indoor) for a little careless, the whole pot of chocolate on the blow it.
1. choice of supermarkets in general can buy chocolate bars, they do not have the thermostat, cooling the complex process of nerve-racking. DIY chocolate, fun place that you can taste, add the mixed materials. Selected almond, nuts sauce (Praline paste) and strawberries, to demonstrate how to make strawberry production Rocher and wear a suit.
2. dissolving chocolate must be with hot water, not directly boiling hot. Dealing with chocolate, we should be very careful, chocolate can not cleaning the bathroom.
3. chocolate and nut sauce mixture into a paste, add almond nuts.
4. since part of the mix with a fork and put palm twist ball. The twist ball of chocolate into the fridge, solidification and then removed, stained with dark chocolate syrup, the refrigerator, condensation of the Serve.
5. nimble hands of a friend, you can also make use of fruit, chocolate, a new style. Choice of fruit, the outer layer must be completely non-stick water.
6. create a strawberry suit the shape is very simple. Coated with a layer of white chocolate to strawberry syrup, solidified into the refrigerator, and then stained with dark chocolate syrup, chocolate, condensed into the refrigerator until later, with a drum filled with chocolate syrup Serve in strawberry processing.
http://bbs.sj163.cn/dispbbs.asp?boardID=8&ID=421&page=1

the first one I have two Fang Fang Fang I have not done the second time I did taste okay bar I think I bought cocoa powder is not very authentic flavor impact when you buy a little

bought some roasted nuts hazelnuts, almonds, pumpkin seeds are OK
a microwave oven and the “resistance to microwave plastic box” to do Chocolate
cut into crisp chocolate crumb-like ~ the more the better
the chocolate into pieces, “Microwave-resistant plastic box”
the use of microwave 2 minutes before the fire ~ ~ out the chocolate mix ~
PS: since the middle of chocolate are less prone to melt ~ Stir and then microwave
blending what is about ~ 1 minute and a half minutes to 2 minutes to try to adjust the microwave time
will dissolve a good chocolate ~ ~, or directly into the triangular paper and then fill the mold mold ~ ~ Light Tapping a few bubbles and win their
~ will be baked in the nuts ~ into ~ At this time the use of hard-blowing version ~ or spatula to smooth out
If the chocolate is soft chocolate filling mode ~ the use of triangular paper into the amount of sweet chocolate ~ spatula into the chocolate would not have erased the deficit

second prescription

raw materials: cocoa powder, cocoa butter, nuts, sugar, milk
tools: microwave ovens, bowl, mold
cocoa powder, cocoa butter, (a good block to buy some, of course, if I get filled with the powder is required. but if bought a powdered cocoa, they buy butter in). Buying on behalf of the cocoa butter fat, eating more will not be fat.
Nuts: Buy plain nuts, peanut, hazelnut, almonds, sugar, milk
practices: 1, will be nuts peeled, tiled in the microwave oven chassis, fire 3 ~ 5 minutes (700W microwave oven) baked and cooked .
2, to find a steamer, water distribution, heating. Steaming bowl and then put on the grid. Cocoa powder, cocoa butter, sugar on the bowl, stirring constantly. Until the bowl of the stuff was mushy (compare thick, the spoon will be under the drip, but not soon. A bit like a tomato sauce down as)
3, the nuts into the paste, adding a small amount of milk re - stirring, until thick again, was installed, natural cooling.
to paste into the refrigerator freezer, 5 to 10 minutes.
4, re-heated to melt (remember the stirring) at this time you can put some of my favorite spices, or sweeteners.
into the mold immediately after natural cooling.
Note: can not buy cocoa powder and cocoa butter, directly into the furnace can buy chocolate balls are OK

the side yard of the nuts I just put a drop of hazelnut taste of ash often good to try if you can buy materials I suggest you do the second because I have to do the second if you want a simple point to make the first one to buy ready-made chocolate bar, after all, than to buy cocoa powder and cocoa butter easy to point

Chinese:糖是怎样做成的?

类别: 餐饮食品

问题:
糖是怎样做成的?
糖块是怎样做成的?
巧克力是怎样做成的?

回答:
主要是甘蔗（南方用）和甜菜（北方用)
蔗糖经过再结晶就变成糖块了。

自己制作巧克力

一、制作巧克力的原料
在超市里，我们可以见到各种各样包装精美的巧克力。那么它们都是怎样制作出来的呢？
制作巧克力首先要弄清楚原料的品牌和性质。目前国内常见的巧克力原料品牌很多，其中
较为纯正、品质较好的有“卡玛”、“瑞士莲”等，它们一般都是2千克一包的。巧克力
原料的颜色一般有三种，即黑色、棕色和白色。
黑色的巧克力含糖量较低，味道比较苦；棕色的巧克力是牛奶巧克力，口感非常好，深受
人们欢迎；白色的巧克力是用可可油与奶和糖混合在一起制成的，并不是严格意义上的巧
克力因为没有加入可可粉，但用它添加油性色素，便可以调制出各种颜色的巧克力。

二、怎样制作巧克力
1怎样融化巧克力
要将大块纯正的巧克力原料制作成小块的带馅心的巧克力，需要先将巧克力融化。融化巧
克力时既可用微波炉用较低的温度并不时将巧克力取出稍加搅拌，以降低其温度，也
可将巧克力装在容器里，蒙上保鲜膜，然后将容器放入热水锅中，用“双煮”的方法将巧
克力融化，还可以使用专门的巧克力融化机。融化巧克力的温度一般不超过32℃，温度
高了巧克力会吐奶。有人融化巧克力时喜欢将它切得很碎，其实这xx是多余的。将巧克
力切得很碎融化时反而容易产生颗粒，因此只需将巧克力切成小块即可。但是须注意，融
化巧克力时千万不可沾水。
2制作巧克力的温度
制作巧克力时一定要掌握好温度。其中“卡玛”、“瑞士莲”等品牌的原料对温度的要求
较高，如果温度掌握不好，制作出来的成品会出现缺少光泽、容易吐奶泛白、不易脱
模等现象。“卡玛”、“瑞士莲”融化后，待冷却到用嘴唇能感觉到凉的时候，即可用于
制作。如果时间紧迫，则可把融化的巧克力倒在干净的大理石或纸上，用抹刀反复搅拌至
冷却。“卡玛”、“瑞士莲”适合制作各种口味的巧克力及装饰物。
与“卡玛”、“瑞士莲”相比，“鹰牌”、“晶牌”等巧克力原料对温度的要求不高，融
化后冷却到温热的时候即可用于制作，且易于脱模、成型坚韧，只是成品的口感稍差一些
。“鹰牌”、“晶牌”一般只适合制作装饰物。
3巧克力馅心的制作
巧克力馅心的基本配方：巧克力1000克 淡奶油500克
制作：将淡奶油煮开，离火，将切碎的巧克力倒入淡奶油中，巧克力很快会融化，再将其
搅拌均匀，冷却后放入冰箱中冷藏，待其凝固后，取出即成。将巧克力馅心搓成小球，外
面再挂一层融化后已冷却到适当温度的纯巧克力，便制成了巧克力糖。
4用模具制作巧克力
除了手工制作以外，巧克力还可以用模具来制作。巧克力模具都是一板一板的，一板一次
可制作20多块巧克力。用模具制作的巧克力有各种形状，有圆形的、方形的、心形的、
花形的，以及各种动物形状的。
用模具制作巧克力时，先要将模具擦干净，再将融化后冷却到适当温度的巧克力倒入模具
中，然后将多余的巧克力倒出并将模具周围的巧克力刮干净，让模具内壁均匀地沾上
一层巧克力，形成一个巧克力空壳但未封底。等到模具中的巧克力刚一凝固，迅速将
刚刚冷却但尚未凝固的巧克力馅心注入模具中的巧克力空壳内，随即将模具放入冰箱中冷
藏。等到巧克力馅心凝固时，取出模具，用一些巧克力将空壳的底封住，然后再把模具放
入冰箱中，等到巧克力脱模巧克力和模具分离，二者之间有空气时，就可以将巧克力
倒出来了。无论用手工还是用模具制作巧克力，都可以在巧克力馅心中加入一些其它东西
。如果在馅心中加入果仁，即可制成果仁巧克力；加入朗姆酒，即可制成朗姆酒巧克力。
此外，还可以在馅心中加入焦糖，制成焦糖巧克力；加入板栗茸，制成板栗茸巧克力等等
。
5立体空心巧克力的制作
在复活节的时候，人们一般要制作巧克力彩蛋和兔子邦尼；在圣诞节的时候，又要制作巧
克力圣诞老人、圣诞钟、靴子和马车等等。而这些巧克力成品都是立体的、空心的。那么
，怎样用模具来制作立体和空心的巧克力呢？
先看看这种巧克力模具。制作这种巧克力的模具通常有手掌般大小，由分开的两半组成，
有各种各样的形状，使用时将两半合在一起，用铁夹子固定，即形成了一个完整的模具。
制作时先将模具擦干净，将模具的两半合在一起，用铁夹子固定好，再将融化后冷却到适
当温度的巧克力倒入模具中灌满，然后将模具翻转过来，将模具中的巧克力倒出，只让模
具内壁沾上薄薄的一层巧克力。这时，再用抹刀从外面轻轻敲打模具，一方面使模具内壁
上的巧克力层尽可能地薄一些，另一方面也可以避免成品出现气泡。然后将模具放在网架
上，下面用盛器接着，让模具里多余的巧克力流到盛器里。等到模具里的巧克力快干时，
用小刀将模具下端溢出来吊着的巧克力刮平。在保证成品不破碎的前提下，这种立体空心
的巧克力还是薄一些的好，当然也不能太薄。因此，如果模具内壁的巧克力层挂得太薄，
就需要再挂一次，以免成品破碎。等一切都弄好了，再将模具放入冰箱中冷藏。等到巧克
力刚刚脱模时，取出，去掉夹子和模具，即成立体空心巧克力。
这里顺便说一下，用巧克力还可以制作各种装饰物，用来装饰蛋糕和甜点，如巧克力片、
巧克力网、巧克力树叶、巧克力缎带、巧克力烟卷等。
巧克力的制作是一门精深的艺术，我们很难用三言两语将它说清楚。巧克力的制作发展很
快，虽然现在所用的设备已经越来越先进，但仍以手工制作的巧克力为贵。如今，巧克力
的口味也发生了很大变化，因为传统口味的巧克力已经过时，而新型的口味，如茶叶味、
香料味、水果味等新款巧克力正在成为流行时尚。但是无论怎样发展和变化，巧克力总是
以它精致细腻、充满魅力的特点长期受到人们的喜爱。因此，我们制作甜点的厨师，掌握
一些制作巧克力的常识，对今后的工作肯定是有帮助的。

[b]精制巧克力制作[/b]

制造过程非常繁复。可可豆需要经过挑选、烘干、研磨、加热、搅拌、熟成、冷却、
灌模，才能形成一方xx黑亮的巧克力。约1公斤的可可豆只能提炼出不到500公克的巧克
力精华，而制作过程至少需要经历20几个步骤，一些优质巧克力的制作，光是搅拌可可浆
就可以花上120个小时，整个过程可说是耗时费事。同时，整个制作过程必须在紧密的控
温系统（即装有冷气设备的室内）进行，稍微不小心，整锅巧克力就搞砸了。
1. 选用一般超级市场都可以买到的巧克力棒，就不用为调温、冷却的复杂过程伤脑
筋。DIY巧克力，好玩的地方是你可以根据喜好，添加混合材料。选用了杏仁碎、果仁酱
（Praline paste）和草莓，要示范制作Rocher 及如何让草莓穿上西装。
2.溶解巧克力时，必须用水烫热，不可以直接煮热。处理巧克力时，要很小心，巧克
力xx不能沾水。
3.巧克力和果仁酱混合成浆状后，加入杏仁果仁。
4.用叉子拌起一部分，放在掌心搓成球状。把搓成球状的巧克力放入冰箱，凝固后再
取出，沾上黑巧克力浆后，放入冰箱，凝结了即成。
5.手巧的朋友 ，还可以利用水果制作巧克力新造型。选用的水果外层必须xx不沾水分
。
6.创造草莓西装的造型非常简单。让草莓沾上一层白巧克力浆，放入冰箱凝固后，再
沾上黑巧克力浆，放入冰箱待巧克力凝结后，用盛有巧克力浆的卷筒在草莓上加工即成。
http://www.qbaobao.com/forums/archiver/?tid-103320.html

制作巧克力 制造过程非常繁复。可可豆需要经过挑选、烘干、研磨、加热、搅拌、熟成、冷却、灌模，才能形成一方xx黑亮的巧克力。约1公斤的可可豆只能提炼出不到500公克的巧克力精华，而制作过程至少需要经历20几个步骤，一些优质巧克力的制作，光是搅拌可可浆就可以花上120个小时，整个过程可说是耗时费事。同时，整个制作过程必须在紧密的控温系统（即装有冷气设备的室内）进行，稍微不小心，整锅巧克力就搞砸了。
1. 选用一般超级市场都可以买到的巧克力棒，就不用为调温、冷却的复杂过程伤脑筋。DIY巧克力，好玩的地方是你可以根据喜好，添加混合材料。选用了杏仁碎、果仁酱（Praline paste）和草莓，要示范制作Rocher 及如何让草莓穿上西装。
2.溶解巧克力时，必须用水烫热，不可以直接煮热。处理巧克力时，要很小心，巧克力xx不能沾水。
3.巧克力和果仁酱混合成浆状后，加入杏仁果仁。
4.用叉子拌起一部分，放在掌心搓成球状。把搓成球状的巧克力放入冰箱，凝固后再取出，沾上黑巧克力浆后，放入冰箱，凝结了即成。
5.手巧的朋友 ，还可以利用水果制作巧克力新造型。选用的水果外层必须xx不沾水分。
6.创造草莓西装的造型非常简单。让草莓沾上一层白巧克力浆，放入冰箱凝固后，再沾上黑巧克力浆，放入冰箱待巧克力凝结后，用盛有巧克力浆的卷筒在草莓上加工即成。
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我有两个方子 {dy}个方子我没做过 第二个方子我做过一次 味道还行吧 我觉得我买的可可粉不是很地道 影响味道 你买的时候买好一点的

烘烤些坚果 榛果、、杏仁、南瓜子都行
使用微波炉与”耐微波塑胶盒”来做巧克力
巧克力切成脆屑状～越碎越好
将巧克力放入”耐微波塑胶盒”
使用中火～先微波2分钟～取出将巧克力搅拌～
PS:因为中间巧克力比较不易溶化～搅拌调合一下
再微波约～1分半钟～2分钟～试情况调整微波时间
将溶好的巧克力～直接倒入～或是用三角纸填入模子～再将模子～轻轻敲几下…