Making chocolate is not as such can be done at home, not just how to lay to melt chocolate bar, given the content of nuts and then in print and cooled. But making chocolate with a sense of luxury was quite complicated, to make a chocolate praline that is trully delicious, the room temperature should be regulated. Need a marble table to mix the dough with the cold marble table affects the temperature of hot chocolate, should use the thermostat to check the temperature of liquid chocolate newly appointed from the fire.
The raw chocolate materials melted over the stove, heated in a certain temperature until the crystals melt butter fat. Wait a moment to reach a certain temperature by pouring upwards marble table. Hand stirring the chocolate had a rotating fluid mixer using a flat metal to become creamy. The temperature is maintained using a temperature gauge. Chocolate mixture was immediately inserted into the reservoir container, then pour into molds. Wait a moment, then the mold is reversed and hit gently with wooden hammer, to dispose of liquid chocolate that is not attached to the wall of the mold to get a concave shape that will be filled with dough contents. Meanwhile, make batter contents, set aside. Chocolate pleasure lies in the dough in this content. Praline paste content is one which is made from a mixture of syrup and chopped almonds or hazel nuts with a ratio of 50%, heated over low heat until the became soft caramel. The next phase, Dab dough filling and chill it. The kitchen room for making chocolate has a certain temperature, cooling chocolate is not in the refrigerator, because the refrigerator can cause water vapor to make the clot chocolate contains grains of water. Now the chocolate is ready out of print.
Because chocolate is made from quality materials, processed and shaped in a proper way, then the texture will feel soft in the mouth, has a smooth surface and shiny and crisp and aromatic chocolate.
How to make Belgian chocolate
The raw chocolate materials melted over the stove, heated in a certain temperature until the crystals melt butter fat. Wait a moment to reach a certain temperature by pouring upwards marble table. Hand stirring the chocolate had a rotating fluid mixer using a flat metal to become creamy. The temperature is maintained using a temperature gauge. Chocolate mixture was immediately inserted into the reservoir container, then pour into molds. Wait a moment, then the mold is reversed and hit gently with wooden hammer, to dispose of liquid chocolate that is not attached to the wall of the mold to get a concave shape that will be filled with dough contents. Meanwhile, make batter contents, set aside. Chocolate pleasure lies in the dough in this content. Praline paste content is one which is made from a mixture of syrup and chopped almonds or hazel nuts with a ratio of 50%, heated over low heat until the became soft caramel. The next phase, Dab dough filling and chill it. The kitchen room for making chocolate has a certain temperature, cooling chocolate is not in the refrigerator, because the refrigerator can cause water vapor to make the clot chocolate contains grains of water. Now the chocolate is ready out of print.
Because chocolate is made from quality materials, processed and shaped in a proper way, then the texture will feel soft in the mouth, has a smooth surface and shiny and crisp and aromatic chocolate.
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