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There are several stages involved in making mothers day chocolates. All the stages are interesting and easy to follow as long as the ingredients are easily available. They include sugar, cocoa beans, coco butter, milk powder, and lecithin. You may also use vanilla but it is optional. The first stage is to roast cocoa beans. It is necessary to roast the beans for sterilizing purposes as well as to improve the flavor. The beans are hard they are therefore roasted also to make the cracking easy. Temperatures should be regulated while the roasting is being done. The nibs are then grinded to form cocoa liquor. One may use the coffee grinder or the meat grinder to be able to effectively grind the nibs. During the grinding, all the other remaining husks are also removed Grinding of the nibs is then done to ensure that the size of the beans is reduced. The grinding will increase the surface are and will also ensure that it properly mixes with the other ingredients. After grinding, you should also check if there is any husk still remaining. If they are found, they are then removed accordingly. The next step to do is to conch the chocolate. This helps will affect the characteristics of the chocolate. The taste will change the smell will also change as well as the texture. The other thing to do after conching is to refine the chocolate. This will help in reducing the size of the sugar crystals and cocoa solids. It is worth noting that conching can be done together with refining. After the mixing is done, the next stage involves conching and refining the mixed chocolate. Conching will change the taste, smell and texture of the chocolate. The mixture is normally having some smell of cocoa. This smell if therefore changed through conching. On the other hand, refining the mixture reduces the size of the sugar crystals which were mixed to the liquor. It also reduces the sizes of any solid particles which may be present in the mixture. Another stage is tempering. Tempering ensures that the chocolate is shiny and hard as well. Tempering involves melting the chocolate by subjecting it to high temperature. An oven may be used in the tempering or any other suitable material. The tempering is always difficult hence one may repeat it severally. What is important is to ensure that any moisture does not get in to the chocolate. After the tempering stage, the other thing is molding. The chocolate is then molded in to different shapes depending on the likes of the person making the chocolate. You may pour them in to molds then wait for it to dry. The mods must be of the desired shape since it will assume the shape of the molds after drying. Above are the various stages involved in making mothers day chocolates. If you are looking for top quality Mothers Day chocolate gifts, visit the web pages at our site today. You can see descriptions and suggestions at http://www.teuscherfifthavenue.com/index.php?cPath=28_85 now.
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