How To Make Chocolates Food
HOMEMADE HOT CHOCOLATE
Indulge in a homemade hot chocolate. Perfect as the cold nights draw in, you can add a pinch of chilli, cinnamon or a slug of rum if you like
Provided by Anna Glover
Categories Drink
Time 10m
Number Of Ingredients 5
Steps:
- Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
- Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.
Nutrition Facts : Calories 438 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
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- Cleaning. The process of making chocolate starts with the cocoa beans being passed through a machine that removes dried cocoa pulp, pieces of pod and other extraneous material.
- Roasting. To bring out the characteristic chocolate aroma, the beans are roasted in large rotary cylinders. Depending upon the variety of the beans and the desired end result, the roasting lasts from 30 minutes to two hours at temperatures of 250 degrees Fahrenheit and higher.
- Shell Removal. The cocoa beans are cooled quickly and their thin shells, which have become brittle by roasting, are removed. A giant winnowing machine that passes the beans between serrated cones so they are cracked rather than crushed.
- Nibs are ground. The nibs, which contain about 53 % cocoa butter, pass through refining mills and are ground between large grinding stones or heavy steel discs creating a cocoa paste.
- Cocoa is separated from Cocoa Butter. Up to this point, the manufacturing of cocoa and chocolate is identical. The by-product of cocoa, cocoa butter, is the essential component of chocolate… about 25% of the weight of most chocolate bars.
- Other ingredients are added to the Chocolate Liquor. Milk chocolate is made by adding milk, sugar, cocoa butter and other ingredients to the bitter chocolate liquor.
- Conching machines knead the Chocolate Paste. This process develops flavors and changes the texture during controlled temperatures. It’s the last and most important refining process, which allows the separate flavors of the individual ingredients to combine.
- Chocolate is Tempered by Heating, Cooling & Reheating. This thickens the chocolate and imparts the right flow properties for filling the moulds.
- Liquid Chocolate is Temporary Stored. A necessary step, conches are always filled with the largest amounts of chocolate for efficiency, the molding machines can only accept small amounts of chocolate paste at one time, in order to shape it into bars, chocolates and other products.
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- Gather all of your ingredients and supplies. By definition, dark chocolate is chocolate that has a higher concentration of cocoa butter and less milk.
- Heat up the double boiler. In the bottom of the double boiler, fill the pot with an inch (2.5 cm) of water. Place this over medium heat and let the water to come to a boil.
- Grate and melt the cocoa butter. Cocoa butter melts much faster if you grate it first. If you don’t have a grater or just want to save some time, you can cut the cocoa butter into small chunks instead.
- Add in the remaining ingredients. Once the cocoa butter has melted, add the cocoa powder and whisk to combine. When the cocoa powder melts and the mixture starts to take on a glossy appearance, whisk it until it becomes smooth and creamy.
- Pour the chocolate into your mold. Once all of the ingredients are melted and fully combined, pour the mixture evenly into your mold. Use a flat mixing spatula to distribute the chocolate in the mold if necessary.
- Cool the chocolate. Set the chocolate aside to cool to room temperature so it doesn’t harden too quickly. Once it reaches room temperature, transfer the mold to an air-tight container and into the fridge to set for about an hour.
- Remove your chocolate from the mold. Take the chocolate out of the fridge once it has set. To get it out of the mold, place the mold upside down on a flat surface, then peel the mold away from the chocolate.
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