Traditional Chinese Chocolate candies: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Chocolate candies. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 20719 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Chocolate candies and methods of making themChocolate, also known as chocolate, is a type of candy made with cocoa bean products as the main raw material. It is brown and shiny, has a delicate and smooth taste, has a special aroma, has high caloric value, is rich in nutritional value, and is easily digested and absorbed by the human body.Fresh cocoa beans contain a lot of water and have no aroma. After roasting and fermentation, they have a strong aroma. This is formed by a variety of amino acids decomposed through fermentation. In addition, aroma components such as cream, milk powder, malt, almonds, and vanillin are added during the processing to give the chocolate a special aroma.Chocolate candies contain high fat, high protein, high sugar content, and high calories. The melting point of cocoa butter is close to human body temperature. The cocoa beans are also rich in vitamins and trace amounts of theobromine. Caffeine and other nerve-stimulating substances are ground into particles many times during processing. They are highly emulsified to form good color, aroma, and taste. This makes chocolate candies have high nutritional value and are easy to be digested and absorbed.There are many types of chocolate candies, which can be divided into: clear chocolate, nut chocolate, sandwich chocolate, wine-centered chocolate and nut paste chocolate, etc. In recent years, there has been a trend in foreign countries to develop snack-style chocolate.The composition of chocolate candy is composed of cocoa products, sugar and dairy products. Cocoa products are products processed from cocoa beans, including cocoa liquor, cocoa butter, cocoa sugar, etc.1. Cocoa liquor: also called cocoa or bitter material. The cocoa beans are roasted, shelled and ground into a paste shape. After cooling, they condense into a tan block solid with aroma and bitter taste, which is a semi-finished product raw material. The moisture content …
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