Ukuba ingcweti Kwezobuciko Bokwenza Ushokoledi: Amathiphu Namasu Ngezisetshenziswa

Ngokunambitheka kwawo okucebile nokubi, ushokoledi uthathe izinhliziyo zezigidi emhlabeni jikelele. Kusukela ku-sweet confections kuya ezitsheni ezinoshukela, ushokoledi uyisithako esisebenza ngezindlela eziningi esingasetshenziswa ngezindlela eziningi. Nokho, ukwazi ubuciko bokwenza ushokoledi kudinga okungaphezu nje kokuthanda amaswidi. Kudinga ulwazi, ikhono, nemishini efanele. Kulesi sihloko, sizohlola amathiphu namasu okukusiza ukuthi ube yi-master chocolatier.

Ukuqonda Ushokoledi: Ukusuka kubhontshisi kuya kubha

Ukuze uphumelele ngempela ubuciko bokwenza ushokoledi, kubalulekile ukuqonda uhambo lukashokoledi ukusuka kubhontshisi uye kubha. Ushokoledi wenziwa ngobhontshisi wesihlahla sikakhokho, obiliswa, omisiwe, osiwe bese ugaywa ube inhlama ebizwa ngokuthi utshwala bukashokoledi. Lobu tshwala bube sebuphinde bucutshungulwe ukuze kuhlukaniswe izinto eziqinile zikakhokho nebhotela likakhokho, okungamafutha akushokoledi. Ukuqonda le nqubo kuzokunika ukwazisa okujulile ngama-flavour ayinkimbinkimbi kanye nendlela yokwenza ushokoledi.

Ukukhetha Izinsizakusebenza ezifanele

Ukwenza ushokoledi kudinga imishini ethile ukuze kuqinisekiswe ikhwalithi nokuvumelana. Nawa amanye amathuluzi abalulekile ozowadinga ukuze uqalise:

1. Umshini Wokushisa Kashokoledi: Ukushisa kuhilela ukushisa nokupholisa ushokoledi emazingeni okushisa athile, ukudala isakhiwo sekristalu esizinzile. Umshini wokuthulisa ubalulekile ukuze uthole lokho kuqeda okucwebezelayo futhi uchofoze oshokoledi bakho.

2. Isikhunta Soshokoledi: Lezi ziza ngezindlela nobukhulu obuhlukahlukene futhi zisetshenziselwa ukunikeza oshokoledi bakho ukubukeka kwabo okuhlukile. Isikhunta se-silicone sithandwa kakhulu ngenxa yokuguquguquka nokusebenziseka kalula.

3. I-Double Boiler: Ibhayela ekabili isetshenziselwa ukuncibilikisa ushokoledi ngobumnene futhi uvimbele ukuthi ungashi. Iqukethe ibhodwe elikhulu eligcwele amanzi kanye nebhodwe elincane eliphethe ushokoledi.

4. I-Thermometer Yedijithali: Ukulawula izinga lokushisa okunembile kubalulekile ekwenzeni ushokoledi. I-thermometer yedijithali izokusiza ukuthi ulandelele izinga lokushisa likashokoledi ngesikhathi sokushisa nezinye izinqubo.

5. Ama-spatula, ama-Scrapers, nama-Whisks: Lawa mathuluzi abalulekile ekunyakazeni, ekukhuhleni nasekuxubeni ushokoledi. Khetha ama-silicone noma ama-spatula erabha ukuze ugweme ukuklwebheka noma ukulimaza okokusebenza kwakho.

I-Tempering: Imfihlo Yoshokoledi Ocwebezelayo Ngokuphelele

Ukushisa kubalulekile ukuze uthole ukuthungwa okufunayo nokubukeka kukashokoledi wakho. Landela lezi zinyathelo ukuze ululame ngempumelelo:

1. Qoba ushokoledi wakho ube yizicucu ezincane, ezifanayo bese ubeka izingxenye ezimbili kwezintathu zawo endishini engaphezulu kubhayela wakho ophindwe kabili.

2. Shisisa amanzi ebhodweni elingaphansi kubhayela ophindwe kabili phezu kokushisa okuphansi. Qinisekisa ukuthi amanzi awathinti phansi kwesitsha esingaphezulu.

3. Gcoba ushokoledi ngokuqhubekayo uze uncibilike ngokuphelele, ufinyelele izinga lokushisa elingama-45-50 ° C (113-122 ° F).

4. Susa isitsha esingaphezulu emlilweni bese wengeza ushokoledi osele. Govuza ngokuqhubekayo kuze kuncibilike wonke ushokoledi futhi izinga lokushisa lehla lifinyelele cishe ku-27-28°C (80-82°F) likashokoledi omnyama noma 25-26°C (77-79°F) lobisi noma ushokoledi omhlophe.

5. Buyisela isitsha kubhayela ababili imizuzwana embalwa, bese uyisusa futhi. Qhubeka ugqugquzela kuze kube yilapho ushokoledi ufinyelela izinga lokushisa olifunayo lohlobo lwakho lukashokoledi oluthile: cishe ku-31-32°C (88-90°F) ngoshokoledi omnyama noma 29-30°C (84-86°F) wobisi noma ushokoledi omhlophe.

6. Ushokoledi wakho manje usuvutha futhi ulungele ukusetshenziswa! Qinisekisa ukuthi usebenza ngokushesha, njengoba ushokoledi ovuthayo uqala ukuqina phakathi nemizuzu.

Ukusebenza Ngezinhlobo Ezihlukene Zoshokoledi

Akuwona wonke ushokoledi adalwe ngokulingana. Izinhlobo ezahlukene zeshokoledi zidinga amasu nokucatshangelwa okuhlukahlukene. Ake sihlole izidingo ezithile zoshokoledi omnyama, ubisi, nomhlophe:

1. Ushokoledi Omnyama: Ushokoledi omnyama uqukethe iphesenti eliphezulu lokuqinile kwe-cocoa kanye noshukela omncane kunobisi noma ushokoledi omhlophe. Ithethelela kakhulu inqubo yokushisa futhi ingamelana namazinga okushisa aphezulu. Ushokoledi omnyama uyahlukahluka futhi uhambisana kahle nezinhlobonhlobo zezinambitheka, okuwenza ulungele ama-truffles, ama-ganaches, nama-dessert.

2. Ushokoledi Wobisi: Ushokoledi wobisi unephesenti eliphansi le-cocoa solids futhi uhlanganisa ubisi oluyimpushana noma ubisi olujiyile. Kudinga ukuncibilika okuthambile kanye nokufudumeza ukuvimbela ukushiswa okuqinile kobisi. Ushokoledi wobisi uvame ukusetshenziswa kuma-confections, ama-bar, nama-drizzles.

3. Ushokoledi Omhlophe: Ushokoledi omhlophe awunazo izinto eziqinile zikakhokho; iqukethe ibhotela likakhokho, ushukela, nezinsimbi zobisi. Ngenxa yokuqukethwe kwawo okuphezulu kwebhotela likakhokho, ushokoledi omhlophe uthambile kakhulu ukusebenza ngawo, odinga amazinga okushisa aphansi ngesikhathi sokushisa. Idume ngezinjongo zokuhlobisa, ama-ganaches, nokunambitha.

Ukuhlola Inhlanganisela Ye-Flavour Nokufakwayo

Ukuba ingcweti kwezobuciko bokwenza ushokoledi kuhilela ukuhlola ukunambitheka okuhlukile nokufakwayo ukuze udale ukuphatha okuhlukile nokumnandi. Nansi imibono embalwa ukuze uqale:

1. Izithelo Ezimnandi: Bhangqa ushokoledi omnyama nezithelo ezithambile njengezithelo ezisawolintshi, amajikijolo, noma izithelo zasezindaweni ezishisayo. I-asidi yezithelo ibhalansisa ukunotha kukashokoledi.

2. Ukwakhiwa Kwamantongomane: Engeza i-crunch ne-flavour ngamantongomane anjengama-alimondi, ama-hazelnuts, noma ama-pistachio. Zama ukugazinga amantongomane ngaphambi kokuwangeza koshokoledi wakho ukuze uthole ungqimba olwengeziwe lokujula.

3. I-Caramel Ekhilimu: Hlanganisa ubisi noma ushokoledi omhlophe ne-luscious caramel ukuze uthole okuhlangenwe nakho okuncibilika emlonyeni wakho. Engeza ukufafaza usawoti wasolwandle ukuze uthole umehluko omnandi onosawoti.

4. Ukuzwa Okunezinongo: Linga ngezinongo ezifana nesinamoni, i-chili, noma i-cardamom ukuze udale oshokoledi abanephrofayili yokunambitheka efudumele nehehayo. Laba benza izipho ezinhle kakhulu ngesikhathi samaholide.

5. I-Exotic Twists: Hlola ukunambitheka okuhlukile okuvela emhlabeni wonke, okufana ne-matcha, i-lavender, noma i-rose. Vumela umcabango wakho ugijime futhi udale oshokoledi abathutha ama-taste buds wakho baye emazweni akude.

Ukugcina Nokugcina Ushokoledi Wakho Owenziwe Ngesandla

Ukugcinwa okufanele kubalulekile ukuze ugcine ikhwalithi nobusha boshokoledi bakho abenziwe ngesandla. Landela le mihlahlandlela ukuze uqinisekise ukuthi okudaliwe kuhlala kusezingeni eliphezulu:

1. Gcina oshokoledi endaweni epholile, eyomile, emazingeni okushisa aphakathi kuka-15-18°C (59-64°F). Gwema ukuwagcina esiqandisini, njengoba ukujiya kungathinta ukuthungwa futhi kubangele ukuqhakaza (ukubukeka kwempuphu emhlophe).

2. Gcina oshokoledi kude nephunga elinamandla, njengoba bekwazi ukumunca kalula.

3. Uma kunesidingo, oshokoledi bangafakwa esiqandisini isikhathi esifushane, kodwa qiniseka ukuthi ubasonga ngokuqinile esitsheni esingangeni moya noma ukugoqwa kwepulasitiki ukuze uvimbele ukumuncwa komswakama.

4. Ushokoledi ungaqandiswa isikhathi eside seshalofu. Wasonge ngokuphephile ngopulasitiki, bese uwabeka esitsheni esingangeni moya noma esikhwameni sefriji. Zincibilikise esiqandisini ngaphambi kokuzijabulela.

5. Yidla ushokoledi wakho phakathi kwamaviki angu-2-3 ukuze uthole ukunambitheka okungcono kakhulu nokuthungwa. Nakuba ushokoledi ungahlala isikhathi eside, ungase uqale ukulahlekelwa ukusha kwawo ngokuhamba kwesikhathi.

Isiphetho

Ukuba ingcweti kwezobuciko bokwenza ushokoledi kuwuhambo olujabulisayo noluzuzisayo. Ngolwazi olufanele, amasu, kanye nemishini, ungakhiqiza oshokoledi abamnandi abazohlaba umxhwele ngisho nolwanga oluqaphela kakhulu. Khumbula ukuzama, ukwamukela ubuhlakani, futhi wabelane ngezinto ozidalile nabangani nomndeni. Ngakho-ke qhubeka uzicwilise emhlabeni kashokoledi, futhi uvumele uthando lwakho likuqondise ekubeni ushokoledi oyinhloko!