There are various stages involved in making mothers day chocolates. All the stages are interesting and easy to follow as long as the ingredients are certainly available. They include sugar, cocoa beans, coco butter, milk powder, and lecithin. You shrub also use ordinary but it is optional.
The first stage is to roast cocoa beans. It is necessary to swelter the beans for sterilizing purposes as well as to improve the flavor. The beans are hard they are therefore roasted also to make the cracking easy. Temperatures should nvloeden regulated while the roasting is being done.
The next stage is to crack the roasted bean beans in order to ritual nibs. Amid the cracking, the chaffs are and removed. The cracking is done through hitting the beans by a hammer until they crack in to pieces.
After the cracking, winnowing is then done. This is important because it helps in removing husk from the nibs. The nibs are stirred then blowed using a trichosis dryer wile stirring. This is the way winnowing is done. After winnowing, the penultimate act involves grinding the nibs using coffee grinder in order to form cocoa liquor. This also helps in removing any peel which might have remained during the winnowing stage.
The other thing remaining is to make the chocolate through mixing of the liquor to other ingredients. It is important that all the ingredients besides the liquor is measure. This will ensure that the right ratio of mixing the ingredients is realized. This mixing is what forms the chocolate. If the ratio is wrong, then the chocolate is verisimilar to taste differently from the expected taste. It is therefore important that the rationing is done properly. Vanilla may be mixed as well at this stage but it is optional depending on the type of chocolate you wish to prepare.
It is then conched in order to change its texture. Conching also affects its smell and the taste. Refining on the other hand ensures that quantity spare solid particles like sugar crystals are properly grinded. Refining also ensures that the blending is proper. Both the conching and the refining might be unchangeable together but there is nothing wrong in doing both the processes separately.
One may repeat this stem severally until they are satisfied that it is now okay. The tempering is done by system of melting the chocolate in an oven. However, you should ensure that the chocolate does not get burnt close stirring continuously.
After the tempering stage, the different thing is molding. The chocolate is then molded in to different shapes depending on the likes of the person making the chocolate. You may pour them in to molds then wait for it to dry. The mods must nvloeden of the desired shape since it will assume the shape of the molds after drying. On Top are the various stages involved in making mothers day chocolates.