520 Super Beautiful Handmade Love Chocolates
1.
Prepare the required tools, molds and raw materials.
2.
1. Clean. Whether the cleaning is in place is the prerequisite for the gloss and smoothness of the finished product. Clean the mold with hot water and detergent first, and brush all corners. Let dry or wipe dry. Take a small amount of disinfectant alcohol and wipe the mold thoroughly with a cotton ball dipped in alcohol. The alcohol should be less dipped, and no traces should be left.
3.
2. Rub the cocoa butter layer. Take a portion of cocoa butter in the formula, heat it with water, hot air or microwave to melt it into a liquid. When it is warm, dip a cotton ball in a little bit of cocoa butter, wipe the mold again, pick up the mold to check whether There are residues, and the wiped molds are crystal clear, without any remaining traces.
4.
3. Cocoa butter toning. Heat another portion of cocoa butter to melt, add red and white powder to the cocoa butter liquid from the previous step, stir with a small brush, and apply pressure to make the toner fully dissolved without particles. You can also pour the cocoa butter toner together on a flat surface such as a marble, and roll it with a spatula to mix and dissolve the toner and cocoa butter.
5.
4. Spray color (or paint) if the temperature at home is relatively low or in winter, the spray gun should be placed in a 30 degree oven to keep it warm. A hot air gun can also be blown before use, so that the spray gun will not be too cold, and the cocoa butter will solidify when poured in. It can be directly operated at room temperature above 20 degrees. When the cocoa butter is at 32 degrees, pour it into the spray can, turn on the air pump, and test spray on the paper first. After the excellent effect is satisfied, spray the mold. This time I sprayed two colors, so I covered some of them with paper. Spray two colors alternately. When spraying color, the spray gun is operated horizontally (or 45 degrees downward spraying), the mold is down 45 degrees (or horizontally), and the color is evenly sprayed. Then turn the mold and spray again. If the first spray color is not enough, wait for a slight solidification Spray a second time, don't spray it for too long, it will silt the cocoa butter! After spraying one color, cover the sprayed color and spray another color. Observe the back of the mold. When you are satisfied, remove the blocking paper. Pick up the mold with the bottom of the mold facing up. Use a chocolate spatula to shovel the excess cocoa butter on the surface. After the spray color layer has solidified, wipe the surface of the mold and gently remove the cocoa butter that has fallen inside the mold. ⭐️Additional coloring, there is no spray gun, you can use a brush to apply it, just apply it a few times. But be sure to solidify one layer before applying the next layer. Paint it gently.
6.
⭐️7. Chocolate temperature adjustment⭐️ Prepare a chocolate melting pot (pot), a hot water pot (pot), an ice water pot (pot), and a hard spatula. It is best to have an electric ceramic stove (you can continue to heat the water when the water is cold). Pour an appropriate amount of hot water of about 80 degrees into the hot water pot. The chocolate will melt in the water. ⭐️Be sure to keep stirring ⭐️ to make the temperature even! When the temperature detected by the temperature gun reaches 40-45 degrees, move to ice water to cool down, keep stirring until the temperature drops to 26-27 degrees, and then heat again to 29-30 degrees through water. You can put it into the piping bag and start the filling step.
7.
8. Fill the shelled and tempered chocolate, put it into a piping bag, and squeeze it into the mold to fill it. At this time, the room temperature is 22 degrees. Let it stand for one minute and thirty seconds to two minutes. Hold the mold and turn it down to let the chocolate flow out. Use a spatula to knock the sides and bottom of the mold. Scoop off excess chocolate. Then stand on each side for 20 seconds. Wait for the crystal to solidify.
8.
9. Weigh the matcha pistachio ganache ➕ matcha powder together, melt in water, add pistachio jam and mix well. Weigh the whipped cream ➕ sugar together, heat to about 50 degrees, and stir evenly, then pour into the chocolate mixture twice, and stir thoroughly. When the temperature is lowered to 40 degrees, add the butter and stir to melt, as shown on the left, it is delicate and shiny. ⭐️Use a temperature of 28 degrees, put it in a piping bag for filling. ⭐️⭐️Explanation: In the picture I made whipped cream ➕ sugar ➕ matcha powder together with white cake and jam. I found that it needs to be sieved, and matcha powder is easier to mix with oils. So correct the operation.
9.
10. Vanilla lemon ganache. Bai Qiao melts in water for use. (Forgive me for being lazy, I didn’t brush the cup 😬) Light cream ➕ sugar ➕ vanilla extract ➕ salt boil, immediately pour into the melted white cake, stir evenly from the middle to both sides, add lemon juice and lemon zest, mix well, and cool to 40 degrees , Add butter, stir to melt. ⭐️Use a temperature of 26 degrees, put it in a piping bag for filling. The two ganaches recommended above are particularly distinctive, and matcha ganache with white clever shell will be more beautiful! Very strong nutty fragrance, perfect with chocolate! Lemon ganache is particularly refreshing, and it will be better to use imported lemons, which has a particularly fragrant lemon flavor. Add lemon zest at the same time, the sweetness will be reduced. You can make only one type of two kinds of ganache, or make other flavors of ganache with the ingredients you have on hand, and the wine heart is also good.
10.
11. Filling the mold. Ganesh squeezed into 8-9 points full. It can be crystallized overnight at room temperature, or put in a food bag and kept in cold storage. The crystallized ganache is better to handle the back cover.
11.
12. Back cover. Adjust the temperature of the chocolate again and put it in a piping bag. If the ganache is thinner, please see the squeezing method in the upper left corner. After squeezing, cover with a piece of cellophane (the near hand must be full!). Pick up the mold, hold the cellophane with your thumb, shovel down from the thumb position with a chocolate spatula, and shovel away the excess chocolate. The chocolate sticking around the mold is also shoveled away. Then just wait for the crystal to solidify.
12.
13. Demoulding. Crystallized chocolate is often unable to be demoulded directly. Observe the back of the mold to see that the chocolate and the mold are layered before they can be demolded. You can freeze for 20 minutes. It came out with a light knock. Wear gloves, it’s easy to leave fingerprints!
13.
14. Choose a good-looking box for the packaging and match it with the inside. Stunning.
14.
Finished picture.
Tips:
1. Lemon ganache belongs to liquid ganache, it will not completely solidify even if it is frozen, so don't fill the mold too full! Pistachio ganache will solidify in cold storage. It is also soft at room temperature. But much more stable than lemon. In fact, the liquid ratio of lemon ganache can also be adjusted to make the texture more viscous and stable. It can be replaced with other ganache, but it is not recommended to use too sweet.
2. Two parts of cocoa butter can be weighed together. After melting, divide into two more portions. Same thing too.
3. Cellophane can't be too thin.
4. You can choose the way you like to adjust the chocolate temperature. Be gentle when stirring to prevent mixing of air. Pay attention to waterproof throughout. The remaining chocolate can be reused.
5. Bai Qiao can be replaced with other chocolates, but pure cocoa butter should be used. Recommend Favna (expensive), Coco Bailey, Callebaut, Van Gauden.
6. The color pink pigment must use oil-soluble pigment, the pigment color can be changed to your favorite, unlimited, unlimited brand.
7. There are not many choices for pistachio jam, Japanese Zhengrong (the color is very green), and French (yellow).
8. Cocoa butter, also called cocoa butter, can be branded as cocoa butter (good texture, easy to melt), and other bulk butters are also available. If there are particles, it needs to be filtered.
9. When demoulding, it is best to put a cloth on it, sometimes the chocolate will break when it falls.
10. It is forbidden to freeze before demoulding. It may be demoulded without the back cover.
If you have any questions, please leave a message or vx. Welcome friends to collect attention and comments.
