Chocolate has a very low melting point and will melt at 40-50°C. Therefore, the chocolate is usually melted by heating with insulated water. If heated on direct fire, it is likely to scorch, so be very careful. Chocolate has poor thermal conductivity and needs to be cut into relatively uniform pieces to accelerate melting. Aside from temperature, the biggest enemy of chocolate is water. Mix a small amount of water in melted chocolate, and the water gets locked in the chocolate and solidifies into a lump, producing small hard lumps. Unless you add a lot of high-temperature liquid, it becomes a chocolate sauce, like a ganache.The cocoa butter in chocolate is composed of a variety of fatty acids. It begins to soften at 28°C and melts into a liquid at 33°C. Its freezing point and melting point are very narrow. Do we hold the chocolate in our hands or is it solid and melts in...

The raw material for chocolate processing is cocoa paste, which is processed from cocoa beans. There are four main products after cocoa beans are processed: cocoa powder, cocoa butter, cocoa paste, and cocoa liquor.Cocoa powder has a strong cocoa aroma, is a nutrient-rich food, not only contains high-calorie fat, but also rich in protein and carbohydrates. Cocoa powder also contains a certain amount of alkaloids, theobromine and caffeine, which have the functions of dilating blood vessels and promoting human blood circulation. Eating cocoa products is beneficial to human health. So what is the main process of cocoa powder processing? Cocoa powder is mainly cocoa beans (seeds) taken from the pods (fruits) of the cocoa tree, and the cocoa beans obtained by fermentation, roasting, coarse crushing, peeling and other processes, and then processed into cocoa liquor, cocoa sauce. The co...

When storing chocolate, temperature and humidity are the most important, and the environment is best kept dry. Storage temperature≤22℃, relative humidity≤55%. When the temperature is lower than 22℃, just store it in a cool and ventilated place. In summer, when the temperature is too high, you can put the chocolate in the refrigerator compartment of the refrigerator, not the freezer compartment. The chocolate that has just been taken out of the refrigerator is best to wait for it to return to normal temperature before eating, so that the mellow taste of the chocolate can be fully released. Opened packages of chocolate should be kept in an airtight container as much as possible. It is not necessary to keep chocolate in the refrigerator unless room temperature is too high. The first factor in preserving chocolate is to keep it in a dry and cool place away from direct sunlight. D...

The flavors of chocolate are mostly sandwich milk, pure milk, assorted, almond and so on.The best-selling chocolates on the market are sweet-flavored chocolates, and dark chocolates are relatively rare. The melting point of cocoa butter, the main ingredient of chocolate, is around 33°C. Therefore, chocolate will soften when the temperature reaches above 28°C, and it will melt into a slurry when it exceeds 35°C. The surface quality of chocolate is also greatly affected by ambient temperature and humidity. When the temperature rises from 25°C to above 30°C, the gloss of the chocolate surface begins to dim and disappear. At higher relative humidity, the gloss of the chocolate surface also fades and disappears. So independent packaging is very necessary. The inner packaging of chocolates on the market is mostly between 12g-22g. In terms of shelf life settings, the shelf l...