Know more about chocolate making tools

Chocolate can be made using so many tools, some of which are discussed here

Chocolate making

Chocolate thermometer: This is one of the most important tools in making chocolate at home. This tool is meant to decide the perfect temperature for chocolate making. The perfect temperature is very important. A slight change in temperature like increase or even decrease might destroy the delicious taste. Digital thermometers are the best in order to measure the perfect temperature.

Saucepan: Heavy duty saucepans are best of choices for making chocolate. It is easy to handle large amount easily. Saucepan is the primary of choices as because it gets good space to be cooked with proper procedure. As it needs to be cooked in high temperature, copper, cast iron or stainless steel are the most preferred choices of saucepan materials. The saucepan distributes the heat to all over the place evenly.

Scrapers: It is one of the most important tools in chocolate making. It is used to scrape out the remaining from the bowl. Scrapers are used to scrape the chocolate bowl nicely where it was heated. This remaining and scraped part adds up to the taste. It is important to enhance the chocolate quality.

Spatula: Spatula is an important tool, and it is used for scraping. But the primary use of spatula is for mixing. Rubber spatulas are preferred much for mixing the chocolate. It increases the elasticity of the chocolate and the quality of the chocolate. Avoid stainless steel spatulas in chocolate making.

Baking pan: There are two kinds of baking pans. One is made of glass and another is made of aluminum. Both of them have different benefits and the disadvantage for the glass pan is that it has chances of breaking down. The pans are brushed with butter to prevent the chocolate from getting stuck on the surface.

Cookie sheets: It is extremely important and useful in chocolate making. The extra ordinary smooth surface of the cookie sheet provides a huge benefit is smooth surface finish for the chocolates.

These are some of the important tools which are used while chocolate making.

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Different ways to make Chocolate

The rich history of chocolate dates back to some 2000 years. It is considered as an aphrodisiac, stress buster, mood elevator, and known to be good for cardio-vascular health. There are so many techniques to make chocolates and we will talk about the traditional way to make chocolates.

Chocolates

Traditional way to make chocolate

Chocolate is processed using cocoa beans. Let’s see how chocolate is made from the pods of tender cocoa which are picked by hand.

Step 1: The pods are first opened one after another and the seeds covered with pulp are extracted

Step 2: The cocoa seeds are fermented for many days to reduce its bitterness and then it is dried

Step 3: The sacks of the cocoa seeds are sold to the factories where the machines take over

Step 4: The dried seeds are cracked open at the nib and then grounded into chocolate liquor

Step 5: The thick liquid is then processed to make different kinds of chocolates

But nowadays different technologies have been infused but the chocolate making stages still continue to remain the same. The hard work and patience combined with the innovative chocolate making recipes produces great taste and an enchanting flavor which continues to be everyone's favorite.

Chocolate making techniques

The five stages of chocolate making infusing technologies include Roasting, Grinding, Refining, Conching and Tempering. Let’s learn about each of them in detail.

        

  Roasting: It is an important stage in creating the final flavor. The correct choice of roasting conditions and feature of the cocoa seeds depend on the quality of the prepared chocolate. There are two methods of roasting: pre-roasting and direct roasting.

  Grinding: During or after roasting the beans are shelled. The main feature is an upkeep of the quality and it is done in many stages: milling, sifting and winnowing. Shelling is done when there are few residual shells and grains are of regular size. After shelling, the resultant shelled beans are turned into smooth and fine chocolate.

  Refining: It converts the milled particles of cocoa into a liquid form. The cocoa butter in the mass holds the dry particles together.

Conching: The chocolate liquor is stirred in a controlled way in these machines which are popularly known as ‘conches’. It is an important stage of chocolate making techniques the milled and homogenized products cannot yet be called chocolate. Conching is done in two ways: dry conching and liquid conching.

  Tempering: It is the method of changing the liquid into a solid form. It’s a hard and tender process. In a specific temperature the chocolate is heated until the cocoa butter is melted properly and it is then cooled at a selected temperature.

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