Lub hauv paus ntawm cov qhob noom xim kasfes yog cov khoom zoo cocoa: taum cocoa, cocoa hmoov thiab cocoa butter. Thiab lub hauv paus ntawm cov qhob noom xim kasfes nyob yog cov khoom lag luam cocoa nrog tsawg kawg thermal thiab tshuaj ua haujlwm. Nws yuav zoo li tias thiaj li ua kom muaj cov qhob noom xim kasfes nyob hauv tsev, nws txaus los mus xyuas lub khw muag khoom noj qab haus huv rau cocoa butter thiab cocoa hmoov. Tab sis tsis yog txhua yam yooj yim heev.
Natalia Spiteri, nyoos chocolatier, tus sau ntawm tsuas yog ua tiav kev kawm ntawm kev ua cov qhob noom xim kasfes hauv Lavxias:
"Qhov sib txawv tseem ceeb ntawm cov qhob noom xim kasfes thiab cov khoom noj zoo tib yam, cov qhob noom xim kasfes uas muaj nyob hauv chocolate yog tsim los ntawm cov khoom xyaw uas tau ua kom sov me ntsis, tsis tas siv microwaves thiab qab zib ua kom zoo. Cov muaj pes tsawg leeg yuav suav nrog tsuas yog ntuj flavour thiab dyes (spices, tseem ceeb roj, paj rho tawm, thiab lwm yam). Nyob rau hauv cov txheej txheem ntawm kev ua cov qhob noom xim kasfes, peb muaj lub sijhawm los khaws cov khoom siv ntawm cov taum cocoa, enzymes, vitamins thiab minerals, thiab tsis txhob siv cov qab zib refined thiab additives uas tau txais txiaj ntsig tsuas yog cov chaw tsim khoom, tsis yog tus neeg yuav khoom.
Cov txheej txheem ntawm kev ua cov qhob noom xim kasfes tiag tiag ntawm kev lag luam nplai yog qhov nyuaj heev thiab muaj ntau theem:
1. Sau cov cocoa taum, lawv fermentation thiab ziab.
2. Roasting cocoa taum, tev tawm txheej txheej ntawm husk (cocoa qhov dej).
3. Sib tsoo cocoa taum rau hauv cocoa paste, tom qab ntawd sib cais ntawm cocoa butter.
4. Tau txais cov hmoov cocoa los ntawm cov khoom qab zib ntxiv, alkalization.
5. Sib tsoo cov khoom lag luam cocoa nrog cov suab thaj ua kom zoo nyob rau hauv melangeur.
6. Cov txheej txheem ntawm tempering, uas yog feem ntau nqa tawm siv microwave ncu.
Qhov no yog li cas cov qhob noom xim kasfes tiag tiag tau npaj, uas tsis cuam tshuam nrog kev siv lwm cov rog, khoom qab zib thiab dyes, additives uas txuas ntxiv lub txee lub neej thiab txhim kho kev nthuav qhia ntawm cov khoom chocolate.
Txhawm rau ua kom noj qab nyob zoo chocolate hauv tsev, txhua yam koj xav tau yog ob peb yam cuab yeej thiab cov khoom xyaw zoo.
Yam tsawg kawg nkaus uas yuav tsum tau muaj yog lub tais hlau, lub ntsuas kub ntawm cov zaub mov thiab lub rooj ntsuas.
Cov khoom xyaw yog cocoa butter, cocoa hmoov thiab cov khoom qab zib (txiv maj phaub lossis cane qab zib feem ntau siv, tab sis lwm hom sweeteners siv tau). Nrog cov txheej txheem no, koj tuaj yeem pib ua haujlwm hauv tsev.
Chocolate nyoos ua li cas?
Cov txheej txheem nws tus kheej yog qhov yooj yim heev: cov khoom xyaw cocoa yog yaj hauv dej da dej hauv lub tais hlau nrog kev tswj qhov kub thiab txias uas siv lub ntsuas kub - cua sov yuav tsum tsis pub tshaj 48-50 degrees. Tom qab ntawd lub sweetener yog ntxiv rau cocoa. Npaj chocolate yog tempered thiab poured rau hauv pwm.
Lub ntsiab lus tseem ceeb tom qab sib tov cov khoom xyaw yog tempering ntawm cov khoom tiav. Tsis yog txhua tus paub txog cov txheej txheem no, thiab nws, nyob rau hauv lem, yog qhov tseem ceeb tshaj plaws nyob rau hauv kev npaj ntawm chocolate. Tempering muaj ob peb theem: ua kom sov cov qhob noom xim kasfes rau 50 degrees, txias sai sai rau 27 degrees thiab cua sov me ntsis rau 30 degrees. Ua tsaug rau tempering, chocolate ua glossy, khaws cov duab meej, tsis muaj qab zib lossis roj txheej rau nws.
Ntau yam txiv ntoo, txiv hmab txiv ntoo qhuav, khov-qhuav berries thiab cov noob tuaj yeem muab ntxiv rau chocolate ncuav rau hauv pwm. Lub peev xwm rau kev xav tsuas yog txwv los ntawm koj qhov kev nyiam saj. Tempered chocolate yog txias nyob rau hauv lub tub yees kom txog thaum nws hardens.
Nws yog qhov zoo dua los yuav tag nrho cov khoom xyaw rau cov qhob noom xim kasfes nyob hauv cov khw muag khoom noj qab haus huv. Qhov zoo tshaj plaws, txhua yam khoom yuav tsum tau sau ntawv raw.
Zoo siab rau kev sim chocolate!