Hi friends I wish you all a merry Christmas let Santa grant you health wealth happiness . I am here to share something about chocolates the favorite of most people . It of different varieties , originated as royal drink, now chocolates which are sweet are symbol of love and joy but they contribute to good heath too. But when the question of health arises always remember the "bitter the better "health of chocolates depends on the flavanols present in cocoa powder theobromine the poly phenol has beneficial effects because of nothing but anti oxidants present in them. Dark chocolates according to research contributes to health so keep in mind the joyful chocolates can make you heather too . Please do have a watch on the amount of chocolates you consume every day as they contribute to calories . Further dark chocolate prevent blood platelets from clumping together and increase blood vessel flexibility . 3.5 ounce of dark chocolate is recommended per day
My favorite dark chocolate my way at home
6 table spoon of cocoa powder
3 table spoon of honey
1 spoon of milk powder
4 table spoon of coconut or olive oil stir the mixture cook in low flame for 6 minutes . Wait to become warm and make balls and leave in freezer for 1 hour and you can enjoy the dark chocolate
There you go the home made dark chocolate
For food engineering students
My favorite dark chocolate my way at home
6 table spoon of cocoa powder
3 table spoon of honey
1 spoon of milk powder
4 table spoon of coconut or olive oil stir the mixture cook in low flame for 6 minutes . Wait to become warm and make balls and leave in freezer for 1 hour and you can enjoy the dark chocolate
There you go the home made dark chocolate
For food engineering students
Chocolate are of different variety
Milk chocolates
cocoa butter , sugar , soy lecithin
Dark chocolate
cocoa powder chiefly present milk solids are not present further classified as semi sweet and bitter sweet chocolate based on cocoa powder content .
An image showing all the four varaities of chocolates known
cocoa powder chiefly present milk solids are not present further classified as semi sweet and bitter sweet chocolate based on cocoa powder content .
An image showing all the four varaities of chocolates known
Processing :`
Step 2
Roasting of cocoa beans is done to develop desired flavor , 20 to 25 mins roasting at a temperature of 250°c to 350°c
Step 3
Winnowing is done to remove the shell and the nib - the part which is sent for further processing is separated
Step 4
Grinding
Beans are ground and sugar is added and finely ground for 90 hours to 90 micron size which forms cocoa liquor and desired consistency is obtained .
Step 5
Couching
Couching process involves exposing chocolate liquor to air to drive away the volatile and get the desired final product's flavor and texture.
Step 6
Tempering
It is done by tempering machine where melted chocolate is heated to 110°F to 117°F further cooled to 90°F where seedling or small pieces of chocolate are added to get the uniform size of particles in the final chocolate and to give the shiny finish to mouth melting chocolate.
Step 7
Step 5
Couching
Couching process involves exposing chocolate liquor to air to drive away the volatile and get the desired final product's flavor and texture.
Step 6
Tempering
It is done by tempering machine where melted chocolate is heated to 110°F to 117°F further cooled to 90°F where seedling or small pieces of chocolate are added to get the uniform size of particles in the final chocolate and to give the shiny finish to mouth melting chocolate.
Step 7
Molded by pouring to trays and left for freezing in freezer where it is solidified.
Vedio showing processing
This is how the hersley's do
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