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Formula and process of multipurpose shaped chocolate

A chocolate, multi-purpose technology, applied in the field of chocolate, to achieve the effect of fresh and natural colors and strong plasticity

Inactive Publication Date: 2019-10-29
匠人之心(北京)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] Most of the current chocolate cakes are covered with chocolate or decorated with a lot of chocolate. However, due to the characteristics of the chocolate itself, the plasticity of the chocolate is a challenge.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0050] Prepare the ingredients that need to be prepared.

[0051] Chocolate shape: hand-made roses

[0052] raw material

[0053] Cocoa Butter Chocolate 1000g

[0054] Glucose syrup 300g~500g

[0055] tool

[0056] Shaped chocolate, carving knife, sponge, ball stick, silicone rose texture mold, rolling pin.

[0057] Operating procedures

[0058] 1. Knead the shaped chocolate until soft, and roll it into thin slices with a rolling pin;

[0059] 2. Use a carving knife to carve petals on the chocolate sheet;

[0060] 3. Glue the prepared three petals together and roll them into a cone-shaped flower center with a thin top and a thick bottom;

[0061] 4. One petal should press the next petal, use this method to make the flower heart, and then cut the flower heart from half;

[0062] 5. Make a ball, stick the cut flower center on the ball, then continue to wrap the petals, and stop wrapping the petals when the bud size is appropriate;

[0063]6. Use rose texture to mold the...

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PUM

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Abstract

The invention discloses a formula and process of multipurpose shaped chocolate. Various difficulties in the aspect of shaping of the chocolate and conditional constraints of food materials can be effectively avoided. The formula includes the components by weight: 1000 g of chocolate with cocoa butter alternatives and 300-500 g of glucose syrup. According to the formula made in a physically heatedmode by adopting the chocolate and a sugar as the materials and capable of making shape decorations on a cake and the process, the shape of the chocolate can be kept from generating problems due to changing of the normal temperature for a long time; when pure natural food making is applied to specific cake shaping products, the plasticity is extremely high, and the color is fresh and natural; andtoo complicated and troublesome means of an existing chocolate shape decoration technology are avoided.

Description

technical field [0001] The invention relates to the field of chocolate, and more specifically, relates to a formula and process of multi-purpose shaped chocolate. Background technique [0002] Handmade chocolate is one of the most popular foods in the world. It is purely handmade by grinding cocoa beans, the fruit of the tropical plant cocoa, into powder, and then adding sugar and spices. Handmade chocolates with a rich aroma. [0003] Various candies, pastries and ice cream can be made with handmade chocolate. The original handmade chocolate was not used to make candies, pastries and ice cream. About 700 years ago, Indians in Mexico roasted cocoa beans and ground them, then added pepper, spices, corn flour and water to make a drink for drinking. This is the original handmade chocolate. [0004] Geneva [0005] MICHELI handmade chocolate, as the endorsement of romance, fashion and fashion, was first popular in France. As we all know, French cuisine is a famous cuisine wo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/00A21C15/00A21D13/47
CPCA23G1/40A23G1/0009A21C15/00A21D13/47A23V2002/00A23V2250/61
Inventor 房福春
Owner 匠人之心(北京)食品有限公司
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