Importance of temperature regulation in chocolate production
Contains cocoa butter, such as 35%-85% cocoa butter, which has a good chocolate taste and is suitable for various desserts. If chocolate candy is made, it will be easy to solidify and demould by adjusting the temperature, and the surface of chocolate will be shiny, and it will not melt easily at room temperature. Such as making other cakes, mousse, cheesecake, ice cream, cookies and truffle chocolate, because other materials have been mixed in, there is no need to adjust the temperature. There are three kinds of chocolate: dark chocolate, milk chocolate and white chocolate.
A. Dark chocolate-it can be called pure chocolate, with a hard texture and cocoa butter higher than 50%.
55%-55% concentration: uniform taste, moderate bitter and sweet taste of cocoa, suitable for public taste.
60%-64% concentration: the bitter taste of cocoa is stronger and the sweetness is lower.
70% or more concentration: Cocoa is extremely bitter.
B, Milk chocolate-containing 40% or more cocoa butter and at least 12% dairy products.
It contains milk and 40% cocoa butter. This kind of chocolate is mixed with condensed milk, so it is smooth and sweet.
C, white chocolate-containing more than 30% cocoa butter, dairy products and sugar content is higher, so it is sweeter.
The ingredients are mostly sugar, milk powder and vanilla. Cocoa butter is relatively sweet because of its low content and high sugar content. Used for decoration of desserts and candy bars.