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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 After the cracking, winnowing is then done. This is important because it helps in removing husk from the nibs. The nibs are stirred then blowed using a hair dryer wile stirring. This is the way winnowing is done. After winnowing, the next stage involves grinding the nibs using coffee grinder in order to form cocoa liquor. This also helps in removing any husk which might have remained during the winnowing stage. The other thing to consider is to mix the other ingredients to the grinded cocoa beans. You can start by putting some sugar together with the cocoa butter, then missing the grinded cocoa butter as well and the nonfat powder milk. All the other ingredients are mixed in as per the required ration depending on the quantity of the grinded cocoa beans. It must be properly mixed to ensure that all the ingredients blend together to form the chocolate. 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. The last stem is the most difficult one. It involves subjecting the mixture to a higher temperature which is capable of melting it. The melting helps in making it look shiny. This melting may be done severally until the whole mixture have melted well. When it is in its liquid form, it is then poured in to different molds. The molds are the ones which gives the chocolate its shape. 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 searching for top quality Mothers Day chocolate, 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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