I-SINOFUDE inokuhlangenwe nakho kwemishini yokukhiqiza i-gummy iminyaka engaphezu kwengu-30
Ulimi
I-SINOFUDE inokuhlangenwe nakho kwemishini yokukhiqiza i-gummy iminyaka engaphezu kwengu-30
Ubuciko Kushokoledi: Ukulinganisa Ubuchwepheshe Nobuciko Ngezisetshenziswa
Isingeniso:
Ushokoledi uwukudla okuthandwayo osekujatshulelwe amakhulu eminyaka. Kusukela emlandweni wayo ocebile kuya ekuhlukeni kwayo okungenakubalwa kwe-flavour, ushokoledi uwuhlobo lobuciko ngempela. Kodwa-ke, ngemuva kwayo yonke into edliwayo kashokoledi ibhalansi ngokucophelela kobuchwepheshe nokudala. Kulesi sihloko, sizohlola ukuthi imishini efanele ingathuthukisa kanjani ubuciko bokwenza ushokoledi. Kusukela emishinini yokushisa amafutha kuye ezikhunjini nangale kwalokho, sizongena emhlabeni wobuciko beshokoledi futhi sibonise indima yobuchwepheshe kule nqubo yokudala.
1. Ukuvela Kokwenza Ushokoledi:
Ukuze uqonde umthelela wobuchwepheshe ekwenzeni ushokoledi, kubalulekile ukuhlola ukuziphendukela kwawo komlando. AmaMayans asendulo nama-Aztec ayephakathi kwamaphayona okuqala, esebenzisa izindlela zendabuko zokugaya izandla ukuze enze isiphuzo esibabayo nesibabayo. Njengoba isikhathi siqhubeka, izinqubo ezenziwa ngesandla zavula indlela emisha emisha, njengomshini wokugcwalisa umshini wokugcwalisa umshini wokwenza ushokoledi waseSwitzerland uRudolf Lindt ngasekupheleni kwekhulu le-19. Lokhu kuphumelela kwaguqula ukukhiqizwa kukashokoledi futhi kwabeka isisekelo samasu esimanje esiwabona namuhla.
2. I-Art of Tempering:
Ukushisa kuyisinyathelo esibalulekile ekwenzeni ushokoledi esiqinisekisa ukuthungwa okubushelelezi kanye nesiphetho esicwebezelayo. Ngokwesiko, abashokoledi babethembele kumasu okushisa okwenziwa ngesandla, ahlanganisa ukushintshwa ngokucophelela kwezinga lokushisa kusetshenziswa i-marble slab. Kodwa-ke, ubuchwepheshe buye baveza ukuvela kwemishini yokushisa. Lawa madivayisi azenzakalelayo avumela ukulawula okunembile kwesikhathi nezinga lokushisa, okuholela ekuthukutheleni okungaguquki nokungenasici. Umshado wobuchwepheshe kanye nekhono lokusungula emishinini yokushisa yenza abashokoledi bagxile kakhulu emiklamo yabo yobuciko kanye nama-flavour, bazi ukuthi inqubo yokushisa isezandleni ezinekhono.
3. Isikhunta: Ukubumba Amaphupho Kashokoledi:
Ukudala izimo eziyinkimbinkimbi neziheha iso kungenye yezimpawu zobuciko beshokoledi. Izibungu zebhotela likakhokho, okunye ukuhlanganiswa kobuchwepheshe, zinikeza ama-chocolatiers ikhono lokwenza imiklamo ebukekayo emangalisayo. Kusukela kumajamo wejometri alula kuya kumaphethini ayinkimbinkimbi, amathuba awapheli. Ngaphezu kwalokho, ngokufika kokuphrinta kwe-3D, ama-chocolatier manje angakwazi ukusunduza imingcele yobuciko babo nakakhulu. Le nhlanganisela yobuchwepheshe nobuciko iqinisekisa ukuthi ukwakhiwa kukashokoledi ngakunye akukona nje ukudla okumnandi kodwa futhi kuwucezu oluhle lobuciko obudliwayo.
4. Imishini Yokubethela: Ukuphakamisa Ukusebenza Nokunemba:
Imishini yokubethela iwubufakazi bomshado wobuchwepheshe nokudala embonini kashokoledi. Le mishini yenza ama-chocolate ukuthi agqoke ngokulinganayo imikhiqizo efana nama-truffles, okhilimu, namabhisikidi ngongqimba lukashokoledi olubushelelezi nongaguquguquki. Le nqubo ezenzakalelayo ayigcini nje ngokuthuthukisa ukusebenza kahle kodwa futhi iqinisekisa imiphumela enembile nefanayo. Ngokuhlinzeka ngendlela enokwethenjelwa yokugqoka ukugcwaliswa okubucayi, imishini yokubethela ivumela ama-chocolatier ukuthi ahlole inhlanganisela ye-flavour kanye nokugcwaliswa ngaphandle kokuyekethisa izimfanelo zobuhle zendalo yazo.
5. Ukusuka kubhontshisi kuya kubha: Ama-Roasters nama-Grinders:
Uhambo olusuka kubhontshisi kakhokho ukuya kubha kashokoledi lubandakanya izinyathelo eziningi, futhi ngasinye kufanele sithathwe ngokunemba. Ukugazinga nokugaya ubhontshisi we-cocoa kungesinye sezigaba ezibucayi kakhulu ekudaleni ushokoledi oyingqayizivele. Amarosa esimanje ahlinzeka oshokoledi ngezilawuli eningazenza ngokwezifiso phezu kwezinga lokushisa nokugeleza komoya, okuqinisekisa ukuthi ubhontshisi osiwe uphelele. Uma ubhontshisi usugazingiwe, kungene izigaya ezisezingeni eliphezulu. Le mishini iguqula ngempumelelo ubhontshisi we-cocoa ogazingiwe ube inhlama kashokoledi ebushelelezi futhi enosilika. Ngama-roaster nama-grinder aqhutshwa ubuchwepheshe, ama-chocolate angavula amandla okunambitheka agcwele kabhontshisi we-cocoa, enze okuhlangenwe nakho kukashokoledi okuhlukile nokukhumbulekayo.
Isiphetho:
Ubuciko ekwenzeni ushokoledi buncike ebhalansini ethambile yobuchwepheshe nobuchule. Kusukela emishinini yokufudumeza kuya esikhunjeni, imishini yokurobha, ama-roaster, nemishini yokugaya, ukuhlanganiswa kobuchwepheshe kuye kwakhuphula ubuciko bobuciko bukashokoledi kwaba phezulu. Ngokuzenzakalela izinqubo ezithile kanye nokuthuthukisa ukunemba, okokusebenza kunikeza ama-chocolatier amandla okugxila ekudaleni kwawo futhi akhulule imicabango yawo. Ikusasa lokwenza ushokoledi linamathuba ajabulisayo njengoba ubuchwepheshe buqhubeka nokusungula futhi busebenzisane nezinkanuko zobuciko zama-chocolate emhlabeni jikelele.
.XHUMANA NATHI
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