It’s also important to know why chocolate has been shared, such as chocolate mousse, chocolate cake, chocolate candy, and even chocolate styling. Why is the chocolate made at the Gusu factory shiny and mellow, mainly because they use chocolate baking machines? Many people still have relatively scarce and general basic knowledge of chocolate itself. Today, I will give you some theoretical knowledge points about the bottom layer of chocolate.
What Is The Chocolate Coating?
The chocolate coating is couverture in English and French, called coberturas in Spanish. It seems that the coating is only applied to the product’s surface. It is also often used to produce raw ganache, truffle chocolate, mousse, and other products. According to international regulations, coating (couverture) refers to cocoa derivatives with a cocoa butter content greater than or equal 31%. Its appearance at room temperature is the same as that of chocolate; At the same time, in the melted state, the coating is more fluid, and the general factory uses a chocolate melting machine to operate.
Chocolate And Chocolate Coating Can Exist In The Following Forms
Block or coin, sauce, although chocolate sauce has many advantages (easy to weigh, melt, easy to mix, etc.), it must be taken into account that, unlike lumps or coins, it is more susceptible to water vapor and other flavors in the environment due to its larger surface area in contact with the environment.
The composition of the coating
Before analyzing the composition of the coating, it is necessary to clarify a confusing value, that is, the meaning of the percentage on the chocolate package. Often on the packaging of chocolate coins, such as 30% +, 40% +, 50% +, 60% +, 70% +, etc., the specific percentage value refers to the sum of all the components from cocoa beans, referred to as the total cocoa content, which includes cocoa butter, cocoa The fat also comes from cocoa beans.
After Understanding The Composition Of The Coating, Let’s Talk About The Characteristics Of Its Two Angles.
- Characteristics of coatings
Fluidity refers to the fluidity with which the coating moves like a fluid after melting. Viscosity is the resistance of molecules in a liquid to move from one another to another. These two parameters are related, and between them define the smoothness of the chocolate coating. This determines the fineness and smoothness of the product. Generally speaking, the higher the viscosity value, the thicker the chocolate coating, and these parameters can be adjusted by mixing different products or adding cocoa butter.
- The most important reasons that affect the texture, taste, aroma, and color of chocolate (coating):
Selection, variety, origin, and quality of cocoa beans used, fermentation process carried out in the producing country, degree of baking of cocoa beans, the ratio of sugar to cocoa in composition, manufacturing process, correct tempering, equilibrium formula of coating, coating texture balance formula of chocolate among different types of cocoa derivatives.
Why Does Chocolate Heat Up?
- Chocolate contains a lot of cocoa butter. Cocoa butter is fantastic. It softens at 28 degrees Celsius, and the solid component quickly turns into liquid at 33 degrees Celsius. Why can chocolate stay hard and solid at room temperature, bite it and crumble but melt in the mouth?
- It is the characteristic of cocoa butter that it has a narrow melting point range and is close to the body temperature, making chocolate taste. Tempering chocolate is shinier, more challenging, and mellow in taste.
- Or Marsh, you have this question: Is temperature regulation just heating chocolate? Do you need to regulate the temperature every time you use chocolate, or is it a permanent benefit to control it once? Temperature regulation is not a simple temperature rise and fall but heating, cooling, heating, and moving process. The shorter the process, the better. After the tempering chocolate has cooled, it needs to be heated again.
The Key To Regulating Chocolate Temperature Is Temperature, Speed, And Stirring
- There will be slight differences in temperature regulation of chocolate with different cocoa butter content. Generally, the chocolate packaging bag will have a reference temperature given by the manufacturer. For example, dark chocolate will heat up to about 50 degrees – cool down to 27 degrees – about 31 degrees. In addition, the room temperature for chocolate operation is best controlled at around 18 degrees.
- Too slow speed and too long time will lead to failure of temperature regulation. If the chocolate is left untouched after heating, it will not be shiny after cooling, and the hardness is inferior. Therefore, it needs to be stirred during heating and cooling. After these three steps, you can make chocolate with perfect luster and hardness.
Temperature Control Methods
- Marble method: (the most common and stable method) Keep the marble countertop clean and waterless, the temperature is about 20 degrees, heat the temperature-regulating chocolate to 50-52 degrees to melt it, put 2/3 of the chocolate force on the marble, use a spatula to cool it back and forth to about 20 degrees, and make the crystal core. Then mix the original chocolate and bring the overall temperature to 30-32 degrees. Minimizing air should be combined a minimum number of times, spread out as much as possible, and mixed quickly to reduce the temperature effectively.
- Seed method: melt the chocolate to about 50 degrees, add 1/3 of the new unheated chocolate, stir continuously until there are no chocolate particles, and use it when it cools down to 31 degrees.
- Water cooling method: melt the chocolate to 50 degrees first, put it directly on ice water, and stir with a rubber spatula. Until it cools down to 27 degrees, because the chocolate will be suspected at the bottom of the chocolate pot, it is necessary to stir and mix continuously to prevent caking. Use when the temperature rises to around 32 by insulating water.
Shiny And Smooth Chocolate Is The Last Step Using a Chocolate Dessert Machine
So do you think it’s straightforward to make a bar of chocolate in a factory, but there are a lot of procedures. When you get a shiny and full chocolate bar, you need to use a chocolate polishing machine after manufacturing is complete. The whole chocolate manufacturing process goes through many procedures, but the production line completes the general factory manufacturing chocolate. The most important point is also the last step. When processing the gloss of chocolate, it is necessary to use a chocolate polishing machine and constantly polishing to make a variety of fine chocolate with a very smooth surface, spherical or oblate spherical shape, and other different forms.
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