Wazi kanjani uma udinga ukuthulisa ushokoledi wakho?

Uma usebenzisa ushokoledi wangempela (ushokoledi we-couverture oqukethe ibhotela le-cocoa) uzodinga ukuthi uhambe ngenqubo yokushisa ukuze ushokoledi wakho uqine ngendlela efanele.

Ukushisa kuyadingeka noma nini ushokoledi unebhotela le-cocoa (kungakhathaliseki ukuthi ushokoledi uphakeme noma uphansi kangakanani), kodwa-ke kubalulekile ukukhumbula ukuthi uma uzobhekana nomsebenzi wokushisa ushokoledi wakho kufanele uqinisekise ukuthi 'basebenzisa ushokoledi wekhwalithi ephezulu.Uma uhlanganyela kubuciko bokwehlisa umoya kufanele uklonyeliswe ngemiphumela engcono kakhulu!

Okunye okumnandi kunoshokholethi wokuthulisaUma usebenzisa ushokoledi oyinhlanganisela, ovame ukubizwa ngokuthi ushokoledi wokugcoba, awuthukutheli ngoba ushokoledi oyinhlanganisela awunayo ibhotela likakhokho.Ushokoledi oyinhlanganisela uvamise ukuhlotshaniswa nokunambitheka okuncane kunokufiseleka kanye nezinye izithako ezinhle ezimbi.Uma ungathanda ukweqa isifuthefuthe bese usebenzisa ushokoledi oyinhlanganisela, ungavalelisa ku-flavour yekhadibhodi ye-waxy ejwayelekile kanye nezithako ezinobuthi ezitholakala kumashokholethi ahlanganiswe ezimakethe eziningi kanye namanamathela ane-Chocoley's Bada Bing Bada Boom Gourmet Compound Chocolate.

Ngaphambi kokuthi ufunde kabanzi, sicela uqaphele ukuthi UNGAWUBUTISI ushokoledi uma ubhaka noma uzodla ushokoledi ngokushesha, njengokuncibilika nokuthela u-ayisikhilimu.Siphakamisa ukuthi ukuze uthole imiphumela emihle kakhulu ekwenzeni amaswidi nezinye izinto ezicwilisiwe, uthukuthelise ushokoledi - ngisho noma uzosetshenziswa phakathi namahora angu-24 - ikakhulukazi uma ufuna ushokoledi uhleleke kahle, ube ne-snap kanye ne-sheen. , futhi uma ufuna ukunxenxa ukunambitheka okuningi kusuka kushokoledi.Uma le mininingwane ingabalulekile kuwe, ungasebenzisa ushokoledi ngaphandle kokuthulisa uma uzodliwa kungakapheli amahora angama-24.

Manje, mayelana nokunciphisa ...
Uma uyisazi sezibalo noma usosayensi, uzothola isihloko mayelana noshokoledi oshisayo njengomqondo olula.Kithina sonke, imininingwane ibuthuntu, iyabhora, futhi izwakala njenge-mumbo jumbo noma inqwaba yombhedo.Ngikwenze yonke indlela ekolishi ngithatha ikilasi elilodwa lebhayoloji, ngakho-ke kungithathe isikhathi ukuthi ngiwubambe umqondo wokuthi kungani inqubo yokuthambisa ikhiqiza imiphumela eyenzayo.Ukwenza izinto zibe nzima nakakhulu, yonke incwadi, i-athikili noma iwebhusayithi engiyicwaningile mayelana noshokoledi wokuthulisa inezindlela noma amasu ahlukene okufeza lesi “simo solaka” esifiseleka kakhulu.

Izindaba ezinhle ukuthi, ngizozama ukwenza lula futhi ngichaze ukwehlisa umoya ukuze ukuqonde.Uma ungomunye walabo sochwepheshe bezibalo noma ososayensi okukhulunywe ngabo ngenhla noma usuwazi lezi zinto, ungeqela ezindleleni zokuthambisa ngezansi.

Kulungile, ngakho-ke ushokoledi wokuthulisa uzuzani?
Uma uthukuthelisa ushokoledi, uzokhiqiza umkhiqizo oqediwe onocwecwe olucwebezelayo, i-snap kanye nokunambitha - futhi okudaliwe kwakho ngeke kuqhakaze uma kugcinwa emazingeni okushisa afanele.I-Tempering yinqubo ephinda isungule amakristalu ebhotela le-cocoa akushokoledi wangempela (ngokuqhathaniswa noshokoledi oyinhlanganisela).Ngakho-ke, kusho ukuthini emhlabeni ukusungula kabusha amakristalu ebhotela likakhokho?Ake sicabange ngoketshezi oluba izinto eziqinile.Lapho amanzi ephenduka iqhwa, iningi lethu licabanga ukuthi lokhu “kwenzeka” ngenxa yamazinga okushisa.Ngokwengxenye, lokho kuyiqiniso, kodwa okwenzeka ngempela ukuthi lapho izinga lokushisa lamanzi lehla lifika ku-32°F, ama-molecule amanzi ahlangana ndawonye ukuze akhe amakristalu, futhi wonke lawo makristalu azihlanganisa ndawonye ukuze akhe inqwaba eqinile - iqhwa.Cabanga nje ngesimo seqhwa.Iqhwa leqhwa liyikristalu yeqhwa ngalinye.

Ushokoledi, ngokungafani nencazelo yamanzi/iqhwa, iqala njengento eqinile (uma uthola izandla zakho kuyo), bese uyayincibilikisa, uyiguqule ibe uketshezi.Ekugcineni, ufuna ibuyele emuva ibe into eqinile (ngaphandle uma uyisebenzisa emthonjeni noma ku-fondue...ungakwazi ukuziba lezi zinto!) ukuze udale uswidi omuhle kashokoledi, izinto ezibunjiwe, izinto ezicwilisiwe, njll. Kodwa ngokungafani namanzi aphenduka abe yiqhwa. , lapho kungekho muntu okhathalelayo ukuthi kwenzeka kanjani noma kungani kwenzeka, kudingeka sikhathazeke ngokuthi singawenza kanjani ushokoledi uqine ngendlela efanele ukuze ube ne-sheen engcono kakhulu, i-snap kanye nokunambitha futhi ukuze ungaqhakazi noma uhlukane.

I-Wikipedia.com (i-encyclopedia yamahhala) ichaza ukuthi ibhotela likakhokho kushokoledi lingacwebezela kanjani ngezindlela eziyisithupha ezahlukene.Inhloso eyinhloko yokuthambisa iwukuqinisekisa ukuthi kuphela ifomu elingcono kakhulu elikhona.Ngezansi ishadi le-Wikipedia.com elibonisa amafomu ayisithupha ekristalu ahlukene kanye nezakhiwo zawo ezihlukene, okulandelwa incazelo enhle kakhulu yalokho inqubo yokufutheka ezama ukukufeza.

I-Crystal Melting Temperature Notes
I 17°C (63°F) Ithambile, ishwabene, iyancibilika kalula.
II 21°C (70°F) Ithambile, ishwabene, incibilika kalula.
III 26°C (78°F) Iqinile, ithatha kancane, incibilika kalula.
IV 28°C (82°F) Iqinile, ishaya ngokushesha, incibilika kalula.
I-V 34°C (94°F) Iyacwebezela, iqinile, inqamula ngokushesha, incibilika eduze kwezinga lokushisa lomzimba (37°C).
VI 36°C (97°F) Kanzima, kuthatha amasonto ukumila.

Ukuze uthole umkhiqizo oqediwe ongcono kakhulu, ukufudumala okufanele kumayelana nokwakha amakristalu amaningi ohlobo lwe-V.Lokhu kuzohlinzeka ngokubukeka okuhle kakhulu nokuzwakala komlomo futhi kudala amakristalu azinzile ukuze ukuthungwa nokubukeka kungeke konakalise ngokuhamba kwesikhathi.Ukuze kufezeke lokhu, izinga lokushisa lisetshenziswa ngokucophelela ngesikhathi sekristalu.

Ushokoledi uqala ukushiselwa ukuze uncibilikise zonke izinhlobo zamakristalu ayisithupha (shisisa ushokoledi omnyama ukuya ku-120°F, ushokoledi wobisi ube ngu-115°F, noshokoledi omhlophe ube ngu-110°F).Khona-ke ushokoledi uyapholiswa ukuze uvumele izinhlobo zekristalu IV no-V ukuba zakhe (VI kuthatha isikhathi eside kakhulu ukwakha) (ushokoledi omnyama opholile ukuya ku-82 ° F, ushokoledi wobisi ube ngu-80 ° F, noshokoledi omhlophe ku-78 ° F).Kuleli zinga lokushisa, ushokoledi uyanyakaza ukuze udale "imbewu" encane yekristalu ezosebenza njenge-nuclei yokwakha amakristalu amancane kushokoledi.Khona-ke ushokoledi uyashiswa ukuze kuqedwe noma yiluphi uhlobo lwezinhlayiya ze-IV, kusale nje uhlobo lwe-V (shisisa ushokoledi omnyama ukuya ku-90°F, ushokoledi wobisi ube ngu-86°F, noshokoledi omhlophe ube ngu-82°F).Ngemuva kwaleli phuzu, noma yikuphi ukushisa okwedlulele kweshokoledi kuzobhubhisa intukuthelo futhi le nqubo kuzodingeka iphindwe.

Izindlela ezimbili zakudala zokushisa ushokoledi yilezi:

Ukusebenza ushokoledi oncibilikisiwe endaweni ebamba ukushisa, njenge-slab yamatshe, kuze kube yilapho ukuqina kubonisa ukuba khona "kwembewu" yekristalu eyanele.Khona-ke ushokoledi ufudunyezwa kancane ukuze ufike ezingeni lokushisa lokusebenza.

Ukuxubha ushokoledi oqinile kushokoledi oncibilikisiwe "ukujova" ushokoledi owuketshezi ngamakristalu (le ndlela isebenzisa ikristalu esele yakhiwe kashokoledi oqinile "enzalweni" ushokoledi oncibilikisiwe).

Ngiyabonga, Wikipedia, ngolwazi olubalulekile olungenhla, kodwa ake siqhubeke kancane futhi sichaze, isinyathelo ngesinyathelo INDLELA YOKUFUSHA ushokoledi.

IZINDLELA ZOKUBUSA USHOKHOLETHI:

Ngosizo oluvela kubantu abalungile ku-baking911.com, nansi imiyalo yabo yesinyathelo ngesinyathelo yezindlela ezintathu ezihlukene zokushisa (izinga lokushisa lilungisiwe ukuze libonise amazinga okushisa angcono kakhulu ukusebenza nawo.I-Chocoley's couverture kanye noshokoledi we-ultra couverture):

Indlela Yakudala:

Ngokwesiko, ushokoledi uyathuliswa ngokuthela omunye wawo etsheni elishisayo futhi usebenze ube "mush" njengoba uphola.Uphumela kushokoledi ocwebezelayo, ocwebezelayo ozobekwa ngokwethembeka kakhulu futhi unconyelwe umsebenzi kashokoledi odinga kakhulu.Ngaphambi kokusebenzisa, qiniseka ukuthi ubuso bubanda, buhlanzekile futhi bomile.Uma kudingekile, yipholise ngokusula ngamanzi abandayo bese uyomisa kahle, njengoba ubuhlalu obuncane bamanzi obushiywe phezulu buzobangela ukuba ushokoledi ubanjwe.

• Ukuthukuthela, ncibilikisa ikhilogremu eyodwa kashokoledi kubhayela kabili noma usebenzise aukufaka ku-boiler kabili.Sebenzisa aizinga lokushisaukuhlola izinga lokushisa likashokoledi;(Isiqondiso sezinga lokushisa: Ushokoledi omnyama 120°F, ushokoledi wobisi 115°F, ushokoledi omhlophe 110°F).Thela u-2/3s etafuleni elibandayo noma endaweni yemabula.(Gcina enye i-1/3 ezingeni lokushisa elifanayo lokuncibilika; ungakuvumeli ukuba lukhuni)
  • Ukusebenzisa i-pastry noma i-bench scraper kanye ne-angled spatula (i-offset spatula), usakaze ushokoledi.Bese uyihambisa phakathi nendawo, hlanza i-scraper nge-spatula futhi usakaze ngokuqhubekayo.Qhubeka le nqubo yokusabalalisa nokukhuhla kuze kube yilapho ushokoledi uphola kumazinga okushisa alandelayo: ushokoledi omnyama 82°F, ushokoledi wobisi 80°F, ushokoledi omhlophe 78°F, okuyizinga lokushisa eliphansi kunokufutheka ngokushesha.Izolahlekelwa ukukhanya kwayo futhi yakhe unamathisele owugqinsi ngokuqedwa kwe-matte okubuthuntu.Sebenza ngokushesha ukuze ushokoledi ungaqhumi.Le nqubo ingathatha noma yikuphi ukusuka kumaminithi angu-2 kuya kwangu-10, kuye ngenani likashokoledi kanye nohlobo, kanye nezinga lokushisa lekhishi.Igama lochwepheshe lalokhu lithi “mush.”
  • Engeza "mush" kusukela isinyathelo esandulele, kuya 1/3 esele ushokoledi oncibilikisiwe.Ukusebenzisa i-spatula yerabha ehlanzekile, eyomile, gubungula ushokoledi ngobumnene, kuze kube bushelelezi.Qaphela ukuthi ungawakhi amabhamuza omoya njengoba wenza.Buyisela ingxube ekushiseni, ugqugquzela njalo kuze kufike izinga lokushisa elifunayo.Kushokoledi omnyama kufanele kubhalise u-90°F kumnyama.Obisini kufanele ubhalise u-86°F kanti ushokoledi omhlophe kufanele ubhalise ku-82°F.Hlola ulaka ngaphambi kokusebenzisa.
  • Njengoba usebenza, gqugquzela ushokoledi njalo futhi uhlole izinga lokushisa lawo ukuze uhlale "uthukuthele":
    ushokoledi omnyama 88-90°F
    ushokoledi wobisi 86-88°F
    ushokoledi omhlophe 82-84°F

  Indlela Yembewu/I-Ice Cube Indlela*:

  • MELT: Gcina i-1/3 kashokoledi ohlela ukuthukuthela.Okusele kuncibilika kubhayela ophindwe kabili ukuze ungabi ngaphezu kuka-120°F.Ngaphezulu kuka-120°F, ushokoledi uyahlukana, uyasha futhi ngeke usakwazi ukusetshenziswa.Uma amakristalu ebhotela likakhokho encibilika kuleli zinga lokushisa, alahlekelwa ukuma kwawo futhi amakristalu angazinzi, ngakho Isinyathelo #2 siyadingeka.
  • PHOLA: Ushokoledi ube esepholiswa “ngokufaka imbewu” noma ngokuxutshwa kumadiski noma amawafa kashokoledi oqinile ngoba asezingeni elipholile legumbi elingu-68 kuya ku-70°F.Ibhotela le-cocoa elincibilikisiwe liphinde lenze uhlobo lokulandela umholi futhi lizihlele ngokwalo ngemuva kwemfashini "yembewu", esevele ihlanjululwe ngumenzi.Ungangezi kakhulu ngesikhathi njengoba kungase kungancibiliki futhi ingxube izoba nezigaxa.Uma kwenzeka, sebenzisa i-blender yokucwilisa eyigugu, noma hlunga izigaxa, okuyinto eyinkimbinkimbi.Ungasebenzisi i-mixer.Isihluthulelo siwukuqhubeka ushukumisa ngokushesha futhi uthathe izinga lokushisa layo njalo kuze kufinyelelwe elifanele.Lokhu kwenza ukuthi ukucwebezela kwamakristalu amahle e-beta kuqale, kodwa kuvumela ama-beta-primes angafuneki ukuthi akhe, nawo, ngakho-ke hamba kusinyathelo #3.
  • FUTHISELELA USHOKHOLETHI: ku-boiler kabili ngakho-ke izoba lukhuni ngokuhambisana okuphelele.Lapha ukushisisa kabusha kuncibilikisa noma yimaphi amakristalu angafuneki akheka ekupholiseni phakathi nesinyathelo #2.Uma ufinyelela izinga lokushisa olifunayo, ushokoledi manje usuthulisiwe.Uma lishisisa kabusha libe ngaphezu kuka-89°F (ubisi) noma ku-91°F (kumnyama), liyaphuma ulaka, futhi kufanele uqale futhi kusukela ekuqaleni.
    Kwabenzi bakashokoledi abathuthukile, hlola izinga lokushisa ngokubeka i-dab ngezansi nje kodebe olungezansi.Kufanele izwe lifudumele kunobisi olufudumele.
  • HLOLA UKUSHINTSHA NGAPHAMBI UKUSEBENZISA: Indlela elula yokuhlola ukuthi ushokoledi uthukuthele yini, iwukusebenzisa inani elincane likashokoledi ephepheni noma endaweni yommese.Uma ushokoledi ufuthelwe kahle uzoqina ngokulinganayo futhi ubonise ukucwebezela okuhle phakathi nemizuzu emihlanu.Noma, usakaze ungqimba oluncane esikhumbeni, linda imizuzu emihlanu, bese uzama ukukhipha ushokoledi ephepheni.Uma ukwazi, futhi kungenasici, usebhizinisini.Uma kungenjalo, qala inqubo yokushisa futhi.
  • GCINA USHOKHOLETHI USHUKA NGESIKHATHI UWUSEBENZISA: Amazinga okushisa afanele angu-88-90 °F kokumnyama;86-88°F obisini kanye no-82-84°F kokumhlophe.Ushokoledi uzophola uma ungagcinwa ezingeni lokushisa eliqhubekayo, futhi uba mkhulu futhi ube buthuntu njengoba kwenzeka.Uma ushokoledi uphola kakhulu futhi usancibilika, ungawushisa kabusha izikhathi eziningi ubuyele “endaweni epholile” engu-88 kuya ku-90°F (emnyama), 86 kuya ku-88°F (ubisi), 82-84°F (emhlophe).Uma ushokoledi uphola uze uqine, inqubo yokushisa kufanele iqale futhi.Ungalokothi uvumele izinga lokushisa likashokoledi lidlule ku-92°F, kushokoledi omnyama noma u-88°F wobisi noshokoledi omhlophe, noma amakristalu ebhotela kakhokho azinzile azoqala ukuncibilika futhi ulaka luzolahleka.*Baking911.com isho imbewu. indlela ye-ice cube indlela.

  Indlela Yezinyathelo Ezintathu:

  Govuza njalo phakathi nezinyathelo futhi ugweme ukuba nomswakama ukuthi ungathintani ngqo noshokoledi:

  • Ncibilikisa ushokoledi, kubhayela okabili, kulawa mazinga okushisa alandelayo njengoba kukalwa nge-thermometer kashokoledi: Ubumnyama bungu-120°F, Ubisi 115°F, Mhlophe 110°F.
  • Ushokoledi opholile kumazinga okushisa alandelayo: Ubumnyama 82°F, Ubisi 80°F, Mhlophe 78°F.
  • Phinda ushise ushokoledi kulawa mazinga okushisa alandelayo: Kumnyama ku-90°F, Ubisi 86°F, Okumhlophe 82°F.

  KUYASHUBISA MANJE.Indlela elula yokuhlola ukuthi ushokoledi uthukuthele yini, ukufaka ushokoledi omncane ephepheni noma endaweni yommese.Uma ushokoledi ufuthelwe kahle uzoqina ngokulinganayo futhi ubonise ukucwebezela okuhle phakathi nemizuzu emihlanu.Noma, usakaze ungqimba oluncane esikhumbeni, linda imizuzu emihlanu, bese uzama ukukhipha ushokoledi ephepheni.Uma ukwazi, futhi kungenasici, usebhizinisini.Uma kungenjalo, qala inqubo yokushisa futhi.GCINA USHOKHOLETHI OKUSHISAYO: Amazinga okushisa afanele yilawa: Kumnyama 88-90°F, Ubisi 86-88 degrees F, kanye nomhlophe 82-84°F.Uma ushokoledi uqina, kufanele uqale inqubo yokushisa futhi.

  Siyabonga i-Baking911.com ngobuchule bakho kule ndawo.Ngeshwa, wonke uchwepheshe unombono wabo wendlela efanele kanye namasu okushisa.Nakuba zonke zibonakala zifana, zivame ukusho amazinga okushisa ahluke ngokuphelele, okupholisa kanye nokushisa kabusha.Izinto ezibonakala zihlala njalo, ngaphandle kombono wochwepheshe yilezi:

  • Sebenzisa okunembile ngaso sonke isikhathichocolate thermometer, futhi ugcine izinga lokushisa liphansi;Hlala njalo usebenza endaweni epholile enomswakama ohlobene ongu-50% noma ngaphansi (I-Indoor Humidity Monitor yethu ibonisa izinga lokushisa legumbi nomswakama kanye nokuphakama nokwehla)
  • Njalo sebenzisa okulungileamathuluzingomsebenzi
  • Hlala uhlola intukuthelo, usebenzisa ithiphu le-spatula yakho ye-offset
  • Ungakhathazeki, jabula, uma ushokoledi uphuma ekuthukutheleni, ungahlala uphinde uncibilike futhi uqale phansi, awulimazanga lutho.

  https://www.youtube.com/watch?v=jlbrqEitnnc

Suzy@lstchocolatemachine.com

www.lstchocolatemachine.com