Izicelo ze-Dimple Jacket embonini yeChocolate
Ukukhiqiza ushokoledi omuhle wekhwalithi kudinga inqubo eqondile yokukhiqiza. Ukupholisa nokushisa kwe-cocoa, ngesikhathi sokuxuba, ukuklanywa nokunye, kudinga ukunemba okukhulu. Ne-I-Clamp-on Heat Exchanger Exchanger(I-Dimple Jacket) Izinga lokushisa lingalawulwa ngokulinganayo futhi ngokungaguquguquki. Ekusebenzeni koshokoledi kamuva ngefomu oyifunayo, kubalulekile ukuthi izinga lokushisa lingavuki kakhulu. Ngemuva kwakho konke, ushokoledi awukwazi ukuncibilika. Emibhalweni ephakeme kakhulu yokupholisa ye-Chocolate, kucutshungulwa amapuleti ethu we-Pillow ukuze kuphole kahle imikhiqizo ye-chocolate enomsindo futhi ecubunguliwe.
Ukushisa okungaguquki kwamathangi e-chocolate
Ngemuva kokuvutha, izingcezu ze-cocoa, ama-nibs, asemhlabathini. Amafutha asezingxenyeni ze-cocoa abizwa nge-cocoa bhotela. Ngokugaya ama-nibs kahle kakhulu, kukhululwa le bhotela kaCocoa. Lokhu kwenziwa ngamathangi amaningi kaCocoa lapho ama-nibs ancibilika futhi emhlabathini emazingeni okushisa aphezulu kune-35 ° C. Amathangi e-cocoa mass angahlanganiswa neAmapuleti we-PillewUkugcina izinga lokushisa lihlala njalo, ngesikhathi sokugaya nokuncibilika.
Ukupholisa amathangi e-chocolate
Ukuncibilika kukashokoledi kumele kwenziwe kancane futhi ngamazinga okushisa aphansi, ngokushisa okuphezulu kakhulu. Uma izinga lokushisa likashokoledi liphezulu kakhulu ngesikhathi sokuncibilika, ama-aroma anyamalale futhi i-couverture iba yi-granular futhi ithunteke ngemuva kokuqina. Ngakho-ke ithangi le-cocoa kufanele lifudunyezwe emazingeni okushisa afanayo. Kumathangi amaningi cocoa manje usungatholaAmapuleti we-Pillew. Lokhu kuqinisekisa ukufudumala okungaguquki kwethangi nokushisa okufunayo. Ushokoledi uzovutha ngokungaqondile, kancane futhi ngokulinganayo. Le ndlela engaqondile yokushisa inomphumela we-Au Bain-Marie.