Mastering the Art of Chocolate Making: Lub tswv yim thiab cov tswv yim nrog cov cuab yeej

Nrog nws cov nplua nuj thiab decadent saj, chocolate tau ntes lub siab ntawm ntau lab thoob ntiaj teb. Los ntawm cov khoom qab zib rau cov tais diav, chocolate yog ntau yam khoom xyaw uas tuaj yeem siv ntau txoj hauv kev. Txawm li cas los xij, kev paub txog kev kos duab ntawm kev ua cov qhob noom xim kasfes yuav tsum muaj ntau dua li kev mob siab rau cov khoom qab zib. Nws yuav tsum muaj kev txawj ntse, kev txawj ntse, thiab cov cuab yeej tsim nyog. Hauv tsab xov xwm no, peb yuav tshawb txog cov lus qhia thiab cov tswv yim los pab koj ua tus tswv chocolatier.

Nkag siab Chocolate: Los ntawm Taum mus rau Bar

Yuav kom paub txog kev kos duab ntawm kev ua cov qhob noom xim kasfes, nws yog ib qho tseem ceeb kom nkag siab txog txoj kev taug kev ntawm chocolate los ntawm taum mus rau bar. Chocolate yog tsim los ntawm cov taum ntawm tsob ntoo cacao, uas yog fermented, qhuav, roasted, thiab hauv av rau hauv ib lub paste hu ua chocolate cawv. Cov cawv no yog tom qab ua tiav ntxiv kom cais cov cocoa khib nyiab los ntawm cocoa butter, uas yog cov rog hauv chocolate. Kev nkag siab txog cov txheej txheem no yuav ua rau koj txaus siab rau qhov nyuaj ntawm cov khoom qab zib thiab textures ntawm chocolate.

Xaiv cov cuab yeej zoo

Chocolate ua yuav tsum muaj cov cuab yeej tshwj xeeb los xyuas kom zoo thiab sib xws. Nov yog qee cov cuab yeej tseem ceeb uas koj yuav tsum tau pib:

1. Chocolate Tempering Tshuab: Tempering muaj cua sov thiab txias cov qhob noom xim kasfes rau qhov kub thiab txias, tsim kom muaj cov qauv crystalline ruaj khov. Lub tshuab tempering yog qhov tseem ceeb rau kev ua tiav qhov ci tiav thiab snap hauv koj cov chocolates.

2. Chocolate Pwm: Cov no tuaj nyob rau hauv ntau yam duab thiab ntau thiab tsawg thiab yog siv los muab koj cov chocolates lawv txawv txawv. Silicone pwm tshwj xeeb yog nrov vim lawv yooj yim thiab yooj yim ntawm kev siv.

3. Ob chav boiler: Ob chav boiler yog siv los yaj cov qhob noom xim kasfes maj mam thiab tiv thaiv nws los ntawm scorching. Nws muaj lub lauj kaub loj uas muaj dej thiab lub lauj kaub me me uas tuav cov qhob noom xim kasfes.

4. Digital Thermometer: Kev tswj qhov kub thiab txias yog qhov tseem ceeb hauv kev ua chocolate. Lub ntsuas kub digital yuav pab koj taug qab cov qhob noom xim kasfes kub thaum lub sijhawm tempering thiab lwm yam txheej txheem.

5. Spatulas, Scrapers, thiab Whisks: Cov cuab yeej no yog qhov tseem ceeb rau kev nplawm, khawb, thiab sib tov cov qhob noom xim kasfes. Xaiv rau silicone lossis roj hmab spatulas kom tsis txhob khawb lossis ua rau koj cov khoom puas.

Tempering: Qhov zais cia rau Glossy Chocolates

Tempering yog qhov tseem ceeb rau kev ua tiav qhov xav tau kev ntxhib los mos thiab cov tsos ntawm koj cov chocolates. Ua raws li cov kauj ruam no kom ua tiav tempering:

1. Chop koj cov qhob noom xim kasfes rau hauv me me, cov khoom sib xws thiab muab ob feem peb ntawm nws rau hauv lub tais sab saum toj ntawm koj ob lub boiler.

2. Ua kom sov cov dej hauv qab lub lauj kaub ntawm ob chav boiler tshaj qhov kub tsawg. Xyuas kom cov dej tsis txhob kov hauv qab ntawm lub tais sab saum toj.

3. Do cov qhob noom xim kasfes tsis tu ncua kom txog thaum nws yaj tag, ncav cuag qhov kub ntawm ib ncig ntawm 45-50 ° C (113-122 ° F).

4. Tshem lub tais sab saum toj ntawm lub tshav kub thiab ntxiv cov qhob noom xim kasfes ntxiv. Do tsis tu ncua kom txog thaum tag nrho cov qhob noom xim kasfes melts thiab kub poob mus txog 27-28 ° C (80-82 ° F) rau tsaus chocolate los yog 25-26 ° C (77-79 ° F) rau mis nyuj los yog chocolate dawb.

5. Rov qab lub tais rau ob lub boiler rau ob peb feeb, ces tshem nws dua. Txuas ntxiv mus kom txog thaum cov qhob noom xim kasfes nce mus txog qhov kub ntawm qhov xav tau rau koj hom qhob noom xim kasfes tshwj xeeb: nyob ib ncig ntawm 31-32 ° C (88-90 ° F) rau tsaus chocolate lossis 29-30 ° C (84-86 ° F) rau mis nyuj lossis chocolate dawb.

6. Tam sim no koj cov qhob noom xim kasfes yog tempered thiab npaj siv! Nco ntsoov ua hauj lwm sai, raws li tempered chocolate pib harden nyob rau hauv feeb.

Ua hauj lwm nrog ntau hom Chocolate

Tsis yog txhua tus chocolates raug tsim sib npaug. Ntau hom qhob noom xim kasfes yuav tsum muaj kev sib txawv thiab kev xav. Cia peb tshawb nrhiav cov kev cai tshwj xeeb rau kev tsaus, mis nyuj, thiab dawb chocolate:

1. Tsaus Chocolate: Tsaus chocolate muaj feem pua ​​​​ntawm cov cocoa cov khib nyiab ntau dua thiab muaj suab thaj tsawg dua li mis nyuj los yog chocolate dawb. Nws yog kev zam txim ntau dua hauv cov txheej txheem tempering thiab tuaj yeem tiv taus qhov kub thiab txias. Cov qhob noom xim kasfes tsaus yog ntau yam thiab ua khub zoo nrog ntau yam khoom qab zib, ua rau nws zoo tagnrho rau truffles, ganaches, thiab khoom qab zib.

2. Mis Chocolate: Mis Chocolate muaj feem pua ​​​​ntawm cov cocoa cov khoom qis dua thiab suav nrog mis hmoov lossis mis condensed. Nws yuav tsum tau maj mam yaj thiab tempering kom tsis txhob hlawv cov kua mis. Mis chocolate feem ntau yog siv nyob rau hauv confections, tuav, thiab drizzles.

3. Dawb Chocolate: Dawb chocolate tsis muaj cocoa solids; nws muaj cocoa butter, qab zib, thiab mis nyuj khov. Vim nws cov ntsiab lus ntawm cocoa butter siab, cov qhob noom xim kasfes dawb yog qhov muag heev tshaj plaws rau kev ua haujlwm nrog, yuav tsum muaj qhov kub thiab txias thaum lub sijhawm tempering. Nws yog nrov rau kev kho kom zoo nkauj, ganaches, thiab flavoring.

Tshawb nrhiav kev sib xyaw ua ke thiab suav nrog

Kev paub txog kev kos duab ntawm kev ua cov qhob noom xim kasfes suav nrog kev sim nrog cov khoom sib txawv thiab suav nrog los tsim cov khoom tshwj xeeb thiab qab. Nov yog ob peb lub tswv yim kom koj pib:

1. Fruity Delights: Muab cov qhob noom xim kasfes tsaus nrog cov txiv hmab txiv ntoo zoo li citrus, berries, lossis txiv hmab txiv ntoo tauj. Lub acidity ntawm cov txiv hmab txiv ntoo sib npaug cov nplua nuj ntawm chocolate.

2. Nutty Creations: Ntxiv crunch thiab tsw nrog txiv ntseej xws li almonds, hazelnuts, los yog pistachios. Sim roasting cov txiv ntoo ua ntej ntxiv rau koj cov chocolates rau ib txheej ntxiv ntawm qhov tob.

3. Creamy Caramel: Muab cov mis nyuj los yog dawb chocolate nrog luscious caramel rau ib qho kev yaj hauv koj lub qhov ncauj. Ntxiv ib tug sprinkle ntawm hiav txwv ntsev rau ib tug delightful qab zib-salty sib piv.

4. Spiced Sensation: Sim nrog cov txuj lom xws li cinnamon, kua txob, los yog cardamom los tsim cov qhob noom xim kasfes nrog qhov sov thiab ntxim nyiam tsw profile. Cov no ua khoom plig zoo heev thaum lub caij so.

5. Exotic Twists: Tshawb nrhiav cov tsw qab tshwj xeeb los ntawm thoob plaws ntiaj teb, xws li matcha, lavender, lossis sawv. Cia koj lub tswv yim khiav qus thiab tsim cov qhob noom xim kasfes uas thauj koj cov saj mus rau thaj av deb.

Kev khaws cia thiab khaws cia koj cov Handcrafted Chocolates

Kev khaws cia kom zoo yog qhov tseem ceeb los tswj qhov zoo thiab qhov tshiab ntawm koj cov khoom siv tes ua chocolates. Ua raws li cov lus qhia no kom ntseeg tau tias koj cov khoom tsim tau nyob ntawm qhov zoo tshaj plaws:

1. Khaws cov qhob noom xim kasfes rau hauv qhov chaw txias, qhuav, qhov zoo tshaj plaws ntawm qhov kub ntawm 15-18 ° C (59-64 ° F). Tsis txhob khaws cia rau hauv lub tub yees, vim tias condensation tuaj yeem cuam tshuam qhov kev ntxhib los mos thiab ua rau tawg (dawb powdery tsos).

2. Khaws cov chocolates kom deb ntawm cov ntxhiab tsw muaj zog, vim tias lawv tuaj yeem nqus tau yooj yim.

3. Yog tias tsim nyog, cov qhob noom xim kasfes tuaj yeem tso rau hauv tub yees rau lub sijhawm luv luv, tab sis nco ntsoov qhwv lawv kom nruj rau hauv lub thawv airtight lossis yas qhwv kom tiv thaiv kom tsis txhob ya raws.

4. Chocolates tuaj yeem khov rau lub neej txee ntev dua. Muab qhwv rau hauv hnab yas kom zoo, ces muab tso rau hauv ib lub thawv airtight los yog lub freezer hnab. Thaw lawv nyob rau hauv lub tub yees ua ntej txaus siab rau.

5. Siv koj cov chocolates hauv 2-3 lub lis piam rau qhov zoo tshaj plaws tsw thiab kev ntxhib los mos. Thaum chocolate tuaj yeem kav ntev dua, nws tuaj yeem pib poob nws cov freshness dhau sijhawm.

Xaus

Mastering the art of chocolate making yog ib qho kev lom zem thiab muaj txiaj ntsig zoo. Nrog rau txoj kev paub, cov tswv yim, thiab cov cuab yeej siv, koj tuaj yeem tsim cov qhob noom xim kasfes uas yuav ua rau pom kev zoo siab tshaj plaws. Nco ntsoov sim, puag koj lub tswv yim, thiab qhia koj cov kev tsim nrog phooj ywg thiab tsev neeg. Yog li mus tom ntej thiab raus koj tus kheej hauv lub ntiaj teb ntawm chocolate, thiab cia koj txoj kev mob siab rau coj koj mus ua tus tswv chocolatier!