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巧克力怎么做(巧克力可以做什么甜品)

更新时间:2021-10-09 10:58:02 来源:  网络
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巧克力怎么做(巧克力可以做什么甜品)


你知道巧克力的原料是一种水果吗?你知道巧克力曾经被誉为是“长在树上的黄金”吗?你知道巧克力饮品店曾经只开放给男士吗?

孙丽是一位专业的巧克力教育家,她向我们揭示了为什么中国人更爱比利时巧克力。巧克力被称为“神的食物”、“爱情硬通货”,孙丽老师将通过对巧克力品质的识别、巧克力的制作流程来告诉大家她最爱的比利时巧克力品牌。



巧克力怎么做(巧克力可以做什么甜品)

Do you know that chocolate is made of a kind of fruit? Do you know that chocolate was once more valuable than gold? Do you know that the drinking chocolate used to only be available for men?

Today we introduce you to Teacher Sun Li, a chocolate educator who will tell us about Belgian chocolate. Sun Li shows us how to recognize the quality and tells us about her favorite Belgian chocolate brands.

比利时每年生产17.2万吨巧克力,拥有3000种巧克力风味和大约2130家巧克力店,巧克力可以说是比利时的代名词。比利时巧克力采用高纯度的原料,且拥有全球领先的超细研磨技术,使可可粉颗粒直径细至仅15 - 20微米,这也让高品质的巧克力成为了比利时巧克力的代名词。比利时巧克力的大众品牌包括Callebaut 、Neuhaus、Godiva和Leonidas,还有这两年在中国大力宣传的Pierre Marcolini、最近的流行趋势“Bean-to-Bar”,它们都存在于中国各大商场之中。


Belgium produces 172,000 tons of chocolate every year, with 3,000 different chocolate flavors and has about 2,130 chocolate shops. Belgian chocolate uses high-purity raw materials and has the cutting-edge ultra-fine grinding technology to make the cocoa powder particles as small as 15-20 microns in diameter. Popular brands of Belgian chocolate include Callebaut, Neuhaus, Godiva and Leonidas, as well as Pierre Marcolini, which has been heavily promoted in China in the past two years. The recent trend "Bean-to-Bar" also exists in major shopping malls in China.



巧克力怎么做(巧克力可以做什么甜品)


“手工制作”的匠人精神让比利时巧克力在强手如林的市场中立于不败之地。提到如何制作出一块高质量的巧克力,就不得不提近年来的流行趋势Bean-to-Bar。Bean-to-Bar是“From cacao bean to chocolate bar”的缩写,字面意思是指“从可可豆到巧克力”的制作过程。

The craftsmanship of "handmade" makes Belgian chocolate unlike any other on the market. When it comes to making a piece of high-quality chocolate, the Bean-to-Bar trend has been an inevitable topic in recent years. (Bean-to-Bar is the abbreviation of "From cacao bean to chocolate bar".)



巧克力怎么做(巧克力可以做什么甜品)


巧克力香气的前调来源于美洲、非洲热带雨林中的野生可可树。可可树的果实“可可果”的确是一种水果,巧克力的制作工艺中强调可可果特有的水果风味,这种风味来自高品质的生可可豆,来自农民们切开可可果取出可可豆的瞬间,来自于巧克力制造者与种植园农户共同探索的发酵工艺。所有的前段风味犹如进入了记忆机器一样被慢慢储存了起来。

可可豆的烘焙也对最后巧克力的品质至关重要。为了尽量保留可可豆丰富的风味,通常人们会选择较低的烘焙温度,在这一步中,可可豆中天然的酸味被去除,同时烘烤可以让豆子像爆米花一样膨胀,使得可可豆更易脱壳,随后通过超细研磨技术与精炼工艺来打造巧克力顺滑的口感,人类的舌头可以觉察出直径低至30微米的颗粒,所以如果没有这项研磨技术,巧克力尝起来会非常粗糙。

调温是巧克力制作流程的最后一步,同时这也是最困难的一步。如果这一步出现了问题,巧克力就会变得很易碎。调温适宜的巧克力呈深棕色且富有光泽,可以达到口感与风味的完美融合,一声轻轻的“咔”,也让品味巧克力的人于心灵上多了一份满足感。


The chocolate we like to eat begins its life on the cacao tree, which grows pods that eventually turn dark brown. Each pod contains a sticky white pulp and 30-45 cacao beans. Farmers cut down the pods, open them up and scoop out the beans. Then they let them ferment for about a week, during which the beans can develop flavor precursors that are essential to tasty chocolate.

The beans arrive dried at the Belgian chocolatiers, who first roast them. This is the step in the process that most directly affects the flavor of the final chocolate. Here, the flavor precursors develop into actual flavors and the naturally-present acids in Cacao beans are driven off. Roasting also puffs out the beans much like a popcorn shell expands, which makes removing the cocoa bean shell easier.

After the shells are removed only the central part of the bean, the pure nib, is left. This is ground into chocolate and purified. Then sugar must be added to combat the bitterness and then the chocolate must be ground down to be even finer using a melanger. The human tongue can detect individual particles down to 30 microns in diameter, so without this the chocolate would taste rough!

The final step is the most difficult: solidifying the chocolate. This process is called tempering and requires careful attention. If you get it wrong, the chocolate will look too light and crumble when broken. But if your skill level is high and your patience great the result is chocolate that is dark brown, glossy, and makes a satisfying snap when broken. Of course, the chocolate can also be made into fine pralines, a famous Belgian treat that is now also hugely popular in China.



巧克力怎么做(巧克力可以做什么甜品)


随着中国经济的迅速发展,中国的巧克力消费者对巧克力知识的了解也越来越深。无论是令人愉悦的酸,还是醇香的苦,像中国的白酒一样,巧克力的口味也充满着多样性,让巧克力品鉴者大为满足。而对于制作者来说,能研发出一种能让人记住味道的巧克力是一件很浪漫的事情。如今,巧克力文化的教育者也更能感受到被认可的快乐。

中比建交50年来,越来越多的中国消费者、巧克力爱好者、巧克力从业者、学生、素食主义者、健身爱好者开始关注和喜爱巧克力,也有越来越多的人积极去了解巧克力的制作流程。


With the rapid development of China's economy, Chinese chocolate consumers have an increasingly deeper understanding of chocolate. Whether it is the pleasant acidity or the mellow bitterness, like Chinese liquor, the taste of chocolate is also full of intricacies, which can satisfy even the biggest chocolate experts. For the producer, making chocolate with a taste can be remembered can almost be compared to a romance. Nowadays, educators of chocolate culture can also feel the joy of being recognized.

Over the past 50 years since the establishment of diplomatic relations between China and Belgium, more and more Chinese consumers, chocolate lovers, chocolatiers, students, vegetarians, and fitness enthusiasts have begun to pay attention to and love chocolate, and more and more people are actively learning about the chocolate's production process.



巧克力怎么做(巧克力可以做什么甜品)


而从事巧克力教育的孙丽,更像是一个是巧克力各行业之间沟通的桥梁。她不仅仅做到了对知识的“学以致用”,更是从环境、农业以及贸易等更多元的方向与国内的巧克力爱好者进行沟通与合作。

Sun Li, who is engaged in chocolate education, also serves as a bridge between various chocolate industries. Not only did she apply her knowledge, she also communicated and cooperated with domestic chocolate lovers from more diversified directions such as environment, agriculture, and trade.



巧克力怎么做(巧克力可以做什么甜品)



巧克力怎么做(巧克力可以做什么甜品)



巧克力怎么做(巧克力可以做什么甜品)


随着中比两国越来越多的贸易往来,即便是刚刚踏入行业的巧克力设计师也拥有机会去学习比利时的传统巧克力工艺,这些工艺饱含着比利时各个巧克力品牌深耕多年的的行业经验。海南省作为中国可可豆原料的唯一产区,也吸引了许多海外的巧克力制造商,他们通过可可豆对中国有了更多元化的了解。让我们共同期待两国的巧克力行业之间能够拥有更深入的沟通与合作。


With more and more trade exchanges between China and Belgium, even chocolate designers who have just stepped into the industry have the opportunity to learn Belgian traditional chocolate craftsmanship, a skill with many years of industry experience brought by various Belgian chocolate brands. As the only producing area of China's cocoa bean raw materials, Hainan Province has also attracted many overseas chocolate manufacturers, who have gained a more diversified understanding of China through cocoa beans. We look forward to more cooperation between the chocolate industries of the two countries.

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