01 na 12
Zaɓi Chocolate
Cikin cakulan fushi ne asiri ga masu sana'a-neman kyallan chocolate! Cakulan da aka haɓaka shi ne mai santsi, tare da kyakkyawan ƙarshe da haɗakarwa. Cakulan da ake narke kawai kuma ba a haushi ya kasance mai laushi ko m a ɗakin da zazzabi, kuma yana iya samun launin toka ko launin fari ko aibobi. Jin damuwa shine maganin da za a guje wa waɗannan matsaloli na kowa da kuma samar da kyawawan kyallan katako.
Kafin ka fara zuwa lokacin sanyi, bari muyi magana game da wane irin cakulan da za a yi amfani dasu. Zai fi kyau a yi amfani da akalla 1 lita na cakulan, domin yana da sauƙi don fushi (da kuma riƙe da fushi) na yawancin cakulan. Idan wannan yafi abin da kuke buƙata, zaka iya ajiye ƙarin don ƙarin amfani. Zabi cakulan da kuke jin daɗin cin abinci kuma ba ya ƙunshi dukkanin haɗakarwa mai mahimmanci kamar 'ya'yan itace ko kwayoyi.
Zai fi sauƙi don rage duhu cakulan, don haka idan wannan shi ne karo na farko, Ina bayar da shawarar yin amfani da cakulan cakulan, ba tare da wani madarar madara ba. Da zarar ka sami rataya na shi, zaka iya gwaji tare da madara cakulan ko farin cakulan. Tabbatar cewa cakulan da ka fara tare da yana cikin fushi, ma'ana yana da haske da kuma wuya. Idan yana da launin fari ko launin toka mai launin toka ko kuma ya raguwa, ba mai kyau cakulan don yin amfani da wannan hanya ba. Ka guje wa cakulan cakulan, waxanda suke da wuya suyi fushi.
02 na 12
Tara Kayan Ku
Elizabeth LaBau Ba ku buƙatar abu mai yawa a hanyar kayan aiki na musamman don rage cakulan. Kayan kayan aikin musamman wanda za ku buƙaci shi ne ma'aunin katako mai cakulan. Jin dadi shine, a zuciya, kawai zafin jiki da kuma sanyaya cakulan zuwa wani zafin jiki, don haka za ku buƙaci ma'aunin ma'aunin wutar lantarki wanda ya dace don duba yawan zafin jiki na melken cakulan a yayin aikin.
Dandometan ruwan sharan ba daidai ba ne a matsayin kwandon wuta - yayin da masu yawan wutar lantarki suna zuwa sama da 450 F a cikin digiri 2-digiri, ɗakunan thermometers sunadarai suna da ƙananan ƙarami (yawanci har zuwa kusan 130 F) kuma suna ba da karatu a cikin digiri guda ɗaya . Idan za ku kasance cikin cakulan a kai a kai, za ku iya yin la'akari da haɓakawa zuwa samfurin da ya fi dacewa, ƙwallon ƙafa, amma don yin amfani da shi, wani sassauci ba shi da kyau.
03 na 12
Yada Hanya Uku na Cikin Chocolate
Elizabeth LaBau Raba game da kashi hudu na cakulan ku, kuma ku ajiye shi, a cikin, don yanzu. Nuna sauran sauran kashi uku na cakulan cikin kananan ƙananan, sa'annan a sanya su a cikin kwano mai kwakwalwa.
04 na 12
Narkar da Chocolate
Elizabeth LaBau Microwave da kwano na yankakken cakulan a cikin 30-biyu increments. Jira bayan kowane 30 seconds, da zafi da kuma motsa har sai cakulan gaba ɗaya ya narke da kuma santsi.
05 na 12
Yanke Cakulan zuwa 115 F
Elizabeth LaBau Ku kawo cakulan zuwa 115 F (46 C) don cakulan cakulan ko 110 F (43 C) don madara ko farin cakulan. Da zarar an narke cakulan, dauka yawan zafin jiki tare da katako mai damin katako. Idan bai kasance a 115 F ba, zazzage shi a cikin gajeren burbushi har sai ya kai wannan zafin jiki, amma kula da shi a hankali. Kada ka bari cakulan ya wuce yawan zafin jiki da aka ba da shi .
Samun cakulan ga wannan ƙayyadadden yanayin zai tabbatar da cewa dukkanin shaidu da ke riƙe da lu'ulu'u na fatatik tare sunyi karya. Dalilin yin haushi shi ne ya tilasta cakulan ya samar da shaidu a cikin wani nau'i na musamman, wanda ke nufin cewa dole ne a karya duk tsofaffin tsofaffi na farko. Idan ba'ayi mai tsanani ga yawan zazzabi mai yawa ba, tsari mai sauƙi ba zai ci nasara ba.
06 na 12
Ƙara Chunk na Chocolate
Elizabeth LaBau Ƙara sauran cakulan cakulan a cikin kwano na cakulan narkewa, da kuma motsa a hankali don kunsa. Cakulan da kuke ƙarawa dole ne a yi fushi saboda yana zuwa "nau'in" gishiri mai narkewa. Za a saki lu'ulu'u mai kyau daga cakulan mai ƙanshi ta hanyar tsarin narkewa kuma zai karfafa dukkan sauran cakulan su samar da tsarin tsarin crystalline. Yana da wuya kaɗan, amma duk abin da kake buƙatar ka sani shi ne cewa babban abincinka na cakulan da aka yi da shi yana aiki mai mahimmanci, kuma zai taimake ka ka samar da kyawawan kyamarori!
07 na 12
Sanya Chunk na Cakulan Cikin Cakulan Gishiri
Dama kusan kullum don narke babban chunk. Dumi cakulan zai narke yankakken yankakken, kuma sabuwar karamin cakulan zai kawo saukar da zafin jiki na dumi-cakula.
08 na 12
Cool da Chocolate zuwa 90 F
Elizabeth LaBau Cool da cakulan zuwa 90 F (32 C) don dark cakulan ko 87 F (30 C) na madara ko farin cakulan. Ci gaba da motsa cakulan kusan kullum yayin da yake sanyaya, har sai kun kai ga zafin jiki.
09 na 12
Gwada Cakulan
Elizabeth LaBau Sake karamin cakulan cakulan a kan takarda ko takarda takarda da kuma duba shi don ganin idan ya kafa. Tsarin cakulan mai kyau ya kamata a fara a cikin 'yan mintoci kaɗan. Da farko za ku gan shi ya rasa haskensa kuma ya ɗauki digiri kadan, sa'annan zai fara saita kusa da gefuna. A cikin dakin mai sanyi mai sanyi, wani yaduwar cakulan ya kamata a saita cikin 4 zuwa 6 da minti. Kada ku tsaya shi a cikin firiji don bugun da tsarin - wannan ba zai gaya maka ba idan akwai ainihi cikin fushi!
Idan ba ya zama alamar zama ba, ci gaba da motsawa da kwantar da cakulan har sai ya sauko da digiri 1 zuwa 2, to gwada shi sake. Bambanta daban-daban na cakulan da yanayi daban-daban na muhalli a wasu lokutan suna buƙatar yanayi daban-daban na yanayin sanyi.
10 na 12
Cire Kowane Chocolate
Elizabeth LaBau Idan sashe na melted cakulan bai narke gaba daya ba, cire shi daga melted cakulan don kada ya ci gaba da kwantar da cakulan ma da sauri. Zaka iya adana shi kuma zaba shi har ya yi fushi a wani kwanan wata.
11 of 12
Abincin Karanku Mai Saurin Ƙarshe An Shirye Shi!
Elizabeth LaBau Your cakulan ne tempered da shirye! Taya murna, kai ne tauraro mai razana! Zaka iya amfani da cakulanku yanzu don yin amfani da truffles ko yin barks , clusters, ko candy bars.
Hakanan zaka iya amfani da cakulan gishiri don yin Chocolate Monograms , Cakulan Chocolate , Chocolate Bowls , Chocolate Leaves , ko Chocolate Cups .
12 na 12
Tsaya Cikin Cakulanka a Cikin Gudun Yayin Kashewa
Elizabeth LaBau Don yin amfani da cakulan mai gishiri, dole ne ka ci gaba da dumi amma ba zafi ba, a cikin fifita 85 zuwa 88 F domin cakulan ruwan sha (86 F na madara da farin cakulan). Kuna iya ajiye shi a kan wani kwanon rufi (amma ba simmering) ruwa, yana motsawa lokaci-lokaci ko kokarin saka shi a kan famfin wutar lantarki da aka saita zuwa "low," tare da tawul tsakanin kushin da kwano. Kowace hanyar da ka zaba, yana da muhimmanci a maimaita sau da yawa domin cakulan ya kasance a cikin jiki mai tsabta kuma don kula da zazzabi don haka ba ya hawa sosai.
Ƙarin ku shine kada ku ajiye shi a kan wani wuri mai zafi amma sai ku kula da yawan zazzabi, kuma zuwa ga lantarki na lantarki don 5 seconds lokacin da ya fara yin tsayi ko wuya a tsoma. Idan kun samu zafi sosai zai yi fushi, saboda haka gajeren burbushin zafi ne maɓalli!