How they make belgium chocolate?
Before you start making chocolate of any kind you first need to consider the cocoa beans. They are the basic raw material of any type of chocolates be it Belgian chocolates, Swiss chocolates or plain old ordinary mass produced sweet shop chocolates from the supermarket. There are many steps in converting the cocoa bean into the glorious confection that we know as Belgian chocolate. It's a complex process too involving many closely guarded secrets. Did you know that a cocoa tree in a good year will bear about 6000 flowers of which only about 1% will develop into cocoa pods? That's 60 or so pods per tree so to grow cocoa beans commercially you need an awful lot of trees! Anyway if we're going to make Belgian chocolate we need to harvest enough beans of the finest quality. Each pod on the tree will be yellow or red when it's ripe and be about 15 to 30 cm in length. Inside we should find between 25 and 50 of the seeds we call cocoa beans. They're creamy coloured at this stage and we must remove them from the pods and put them into heaps on the ground or into trays. Some people cover them with banana leaves. We'll leave them there to ferment in the trays or heaps until they've turned brown, you know, a sort of chocolate colour. Then we've got to dry them before they're ready to be hulled, rather like shelling peas, cleaned and roasted. Once the beans are roasted it's much easier to separate the nibs from the shells. It's the nibs we want to make our Belgian chocolate. Remember those closely guarded secrets? Well here's one. At this stage the nibs are carefully blended to produce exactly the flavour and colour we're after. It's a bit like blending coffee beans really. No-one is going to tell us exactly what proportions of blending they use. Once blended the nibs are ground using rotating stones, rollers or discs. That produces a liquid that's more than 50% fat or cocoa butter. It's actually called chocolate liqueur and it's at this stage that various other ingredients may be added to produce different kinds of chocolate such as milk solids and sugar for milk chocolate. When all is thoroughly blended we have to put the mixture into a refiner which crushes it into a smooth choclaty sort of texture. We're still not there yet! There now follows a process called "conching." We have to heat our raw chocolate to quite high temperatures, something of the order of 54-71ºC, the exact temperature being another of those closely guarded secrets. It has to be stirred continuously till we achieve a pure homogeneous liquid. Oh, and while we're doing this we have to keep a blast of fresh air directed at the liquid all the time. At this stage we can add various other ingredients such as vanilla for flavour and lecithin for emulsifying. Of course the quantities and proportions are a closely guarded secret! Once that process is completed the liquid chocolate has to be tempered by pouring into metal moulds to form blocks or other shapes. The moulds need to be subjected to vibration to remove any bubbles of air in the chocolate before it cools and sets into the form we are all familiar with. It's that process of conching, together with the quality of the original beans that determines the quality of the chocolate we'll have made. Incidentally it's what goes into the mixture at this stage that makes for the different types of chocolate associated with different countries. Belgian chocolate for instance has less sugar blended in than Swiss chocolate which is much sweeter. So, that's roughly how to do it. Are you ready to have a go at making some Belgian chocolate? If so you need to remember the three most important factors you need to get right. Your beans must be of exceptionally good quality preferably grown as close as possible to the Equator. You need to get your conching process just right, and if you intend to fill your chocolates the filling needs to be both delicate and rich enough to complement the flavour of the chocolate itself. Oh and it probably helps if you're Belgian and descended from a long line of chocolatiers. Bearing in mind all those closely guarded secrets it's going to be a rather hit and miss affair anyway so the chances of you coming up with a result to match the best that Belgium can produce are pretty remote. Wouldn't it be a much better idea to go out and find a source of supply for genuine Belgian chocolate made by people who really do know how to make it and get it just right?
17 people found this useful
See Related links for a good website with an easy recipe and video. You make chocolate cake by mixing flour, sugar, chocolate chips and other things. Then you put it in the oven then you take it out. chocolate cake is like a way to enjoy spend time with your family and fun! to make 12 cakes it i…s: 100g self raising flour 100g stork 100g caster sugar 2 eggs 1.5 tsp of baking powder 2 tbsp of cocoa powder put in oven for 160 for 15 mins ! (MORE)
Real Simple or Martha Stewart has a recipe--but, instead of using dark cocoa powder, melt white choc. chips (yes, they DO exist!) It's very tasty and delicious. However, regular cocoa rocks the house.
4oz of butter 4oz of sugar 2 eggs 4oz of flour 4oz of cocoa powder butter and sugar creamed together. Add i egg mix it in then add the other egg and mix it in. Add flour and cocoa powder. mix it together.
Check out this website, it explains it pretty good. http://www.members.shaw.ca/b.bogdan/caramilk/cadbury.htm Actually that site isn't accurate. That's a way to make it, but not the one that cadbury uses, they make it using cold fusion. I, Troy Vance Sampson run Cadbury and it's a trade secret.… (MORE)
That often depends on who you ask and what type of chocolate you are referring to. Some great chocolate-producing countries are... *France *Switzerland *Belgium *Italy *England The Swiss hold a world monopoly on chocolate manufacturing. Any national differences in taste etc. are strictly… marketing ploys by Nestle's Marketing Execs. (MORE)
First if you haven't washed the strawberries you can if you want to. Then take a bowl and put a handful of any kind of chocolate chips you like in the bowl. One handful makes 4-5 berries. Then microwave the chocolate until its smooth. Dip the berries in and cover all of the sides. Put them on a pl…ate with a sheet of waxed paper on the plate. Put the plate with the berries on top in the refrigerator for 10 minutes or until the chocolate is pretty hard. Then take out and enjoy. If you need more just double the recipe. (MORE)
Put vasaline in a bowl and heat it in the microwave for 1 minute . Then melt chocolate.Mix the chocolate in the vasaline .Let it cool off .Then it is ready to be used.
Get cocoa, choc chips, sugar, 3 eggs and butter.. Microwave the choc chips till they are fully meted. Put them in the blender with the cocoa, 3 eggs, sugar and the butter which should be softened.
On average, about 4921 tonnes :) that's a heck of alot Hope this helped :)
Because it is the only place that has coco beans or something growing on trees i think
Some people suggest melting the dark chocolate and then adding milkand stirring. Different varieties of dark chocolate containdifferent amounts of cocoa you could add sugar to make up morebody. However, due to the nature of the chocolate matrix (i.e. theway the fats and other constituents are held t…ogether) it willprobably difficult to get the same consistency as store-boughtchocolate. Might be better to make a hot-chocolate drink ratherthan a new chocolate product! (MORE)
Yes. Special chocolate shops can be found in every town in Belgium, mostly near the main tourist attractions. Also in the airport, railway stations and many hospitals.
The cacao-beans come mostly from Africa. The beans are treated in Belgium and the chocolate is produced in Belgium.
A LOT. We do make the best chocolate in the world. trust me, it's the best!
No, you cannot freeze chocolate milk to make chocolate. The chocolate syrup and the milk are just being blended together and frozen into a block of chocolate milk. You can't derive the chocolate from the milk, either, so it is impossible.
As a Belgian myself, I can say yes! Especially for its chocolate pralines. It's also famous for its chips (fries), chicory, mussels, waffles and various types of beer.
This is can happen as I have a brownie recipe which does not use any chocolate at all! instead it just uses cocoa powder. This is really handy and useful as it saves time when melting the chocolate and buying loads of it! They turn out really well and are great tasting! It's from the 'usborne farmya…rd tales childrens cookbook' it has over twenty recipes including the chocolate brownies and is only Â£7.99! If you search for the cookbook you should be able to find it and you might even get a better deal! I hope this helps and the chocolate brownies are nice! If you want me to tell you the recipe from the book so you don't have to buy it just say so on my wall! Many thanks! Eastenders_fan_4_Eva Xxxxx (MORE)
Meltchocolate and cream in double boiler over low heat, stirringconstantly. Dippretzels one at a time quickly to coat while mixture is still verywarm. Place pretzels on wax paper to set and cool.
The recipe and ingredients used mostly. The type of waffle maker also makes a difference
Use trays with the shapes you'd like. There are specially-made chocolate trays, but any mold will do. You can also try cookie cutters on aluminum foil as opposed to trays.
Well what i researched it helps to prevent cancer but doctors are not calling it a cure.
When making chocolate covered pretzels all you need is melted chocolate and a bag of pretzels. Melt the Chocolate in a double Boiler(if you do not have a double boiler put one pan on top of another and fill the bottom one with water) bring the water to a boil to melt the chocolate. Dip the pretzels …in the melted chocolate and set them on a tray covered in wax paper. (MORE)
First you need to start out with cold-brewed (toddy) coffee. If you don't know how to brew toddy coffee, you can hot brew regular double-strength coffee and let chill. To make a 16 oz drink, pour 4 oz of toddy coffee and 2 oz of milk into a blender. Add 1/4 cup scoop of vanilla smoothie powder (ava…ilable at Wal-Mart, Smart & Final, etc.) A couple scoops of vanilla ice cream can also be used in place of the smoothie powder. Add a few squirts of chocolate syrup (about 2 tbsp is good). Add about 2 cups of ice and blend until smooth. Top with whipped cream and chocolate drizzle. (MORE)
Several manufacturers produce chocolate flavored gum, but it is in most cases considered somewhat of a novelty item. The most readily available brand of the product is "Bubble Yum" which is advertised as being made with real Hershey's chocolate.
If you really want to know how to make chocolate ice cream here's how you do it: get 2 and a half cups of heavy whipping cream, 1/4 cup of white sugar, and 2 tsp of vanilla extract and 1/4 cup of cocoa powder. blend all of these together and then chill for about 2 hours. Then put in your ice crea…m maker, there are several different kinds you can get, but we use an electric one that you put the bowl in the freezer for a day and let the liquid inside get really cold. When your mixture is ready, get your ice-cream bowl out of the freezer and attach it to the machine, and pour the chocolate liquid in and turn on. It will take about 8 to 14 minutes depending on the machine till it turns to soft serve. If you want it to be harder scoopable ice cream put it in the freezer for another 2 hours and then serve. Also you can add almost anything to this, a few marshmallows and almonds and you got rocky road, anything goes. (MORE)
You can make any chocolate cake recipe vegan by substituting vegan alternatives for eggs and dairy products. Traditional (non-vegan) chocolate cake is usually made with eggs, and cake frosting is often made with milk. In place of eggs, you can use silken tofu, mashed banana or applesauce, or a comme…rcial egg replacer such as Ener-G (sold at natural food markets and some conventional grocery stores. You can also buy it online). Alternatively, you can use "flax eggs" or "chia eggs" using ground flax meal or chia seeds (in place of each egg, use 1 Tbsp flaxseed meal or chia seeds mixed with 2 Tbsp water). Corn starch mixed with water (2 Tbsp corn starch to 3 Tbsp water per egg) also works well. In place of milk (for the frosting or icing) you can substitute soy milk or any non-dairy milk of your choosing. (MORE)
We have the best factories and local chocolate makers. Our country is known for their expertise in this field. We have the best techniques, the best ingredients, the best recipes and the best chefs.
Yes, chocolate in large amounts can be a diuretic (makes your stool soft or runny).
Simple basic explanation: Blended cocoa, then add milk or whatever the flavor you prefer and mix them. But, each of these processes take a lot of time.
Well, first you need to get out of the pantry or fridge... 1.milk 2.chocolate ice cream 3. a cup 4.ice 5.blender find a spot where a plug is then plug in the blender unless it uses batteries. Take the cup and fill it with one cup of ice. Then add about the same amount of milk depending if you want i…t watery or not. Now i don't know how much chocolate you like with this but if you want a little 3 scoops if you want it really chcolaty add 4-5 scoops it is your choise. The recipe above makes 3 full glasses of chocolate milkshake. To double the recipe double everything exept don't add a full cup of ice or it will get too runny. Yum! Enjoy! (MORE)
Yes, Switzerland is. Some examples of Swiss chocolate companies are Lindtof Switzerland, Neuchatel Chocolates, Teuscher Chocolates, and YBCB Chocolate
Yes it can because it has more carbs and you need that to run, it also has calories to use for energy.
well you will need the ingrediants which is chocolate chips and dough and butter and a pan and stove!! and that is it
first u get 4 blocks of while chocolate and melt it then u add sugar butter and 2ml of milk and keep mixing it until u get a thick texture and ur frosting is ready
4 egg whites, 1 teaspoon cream of tartar, 1/2 cup chocolate chips, 1/2 cup flour, 1 cup sugar, 1 stick butter Beat egg whites with cream of tartar until they form hard peaks, beat together egg yolks flour melted chocolate (withbutter) and sugar, mix until combined gently foled in with the egg white …mixture set in the oven in a souffle pan for 10-15 minutes on 325 F (MORE)
You can find good Belgian chocolate everywhere in the country, but Bruges is the city to go to if you're interested in museums about chocolate (you can watch them make chocolate, see sculptures in chocolate, and even clothes made out of chocolate). I recommend the brand Leonidas.
2 8-ounce (250 ml) cups whole milk . 3 ounces=3 squares (93 gr) baking chocolate . 1/3-1/2 cup sugar . 1/2 tsp. cornstarch Preparation: . Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium …heat just until it boils, then remove from heat. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. Pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved. Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot. Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.. (MORE)
When chocolate is fully mixed, it is then put in molds. Causing the chocolate we eat solid.
Method:plain chocolate, cornflakes and paper cup cakes Step 1: melt the chocolate Step 2: pour the cornflakes in the melted chocolate and mix it Step 3: scoop it into the paper cup cake Step 4: put it in the freezer for 10 minutes
Take chocolate and take a grasshoppr. Drown the grasshopper and dip into the chocolate and let it harden
There are many recipes online. The basic one consists of 6 tablespoons of butter, 1 cup of powdered sugar, 4 tablespoons of cocoa powder, and 2-3 tablespoons of milk. You just cream the butter then add in the sugar and cocoa powdered. Then add in your milk.
You make it just as you do normal hot chocolate, they sell jars of white chocolate powder esspecially for making hot white chocolate. They should sell them pretty much anywhere- whittards white hot chocolate is excellent. Hope this helps...
Make a chocolate ganache ( a mixture of double cream and chocolate, recipes readily available online), wait until it's cold, then roll it into truffle sized balls. You can then roll these in cocoa, or shredded coconut, or anything else you like.
it is extraordinarily complicated look at the back of the bar (or whatever it is) and message me a list of the ingredients. maybe then can anyone possibly give you an answer. maybe however, there are some freaky genius people out there who might know that
As many as a person could possibly want! Square, rectangle, star, heart, circle, tree, (ananimate objects), pentagons, ocotgons, sectagons, hexagons, triangles, people, any thing you want
wel you can get a nesspresso machine or just a frother and it can also froth in a pan if you boil it. or you can warm it then mix it with a wisk. Rich, frothy hot chocolate is usually made by boiling water in a pot and adding the correct amount of cocoa mix. When the mix is evenly mixed into the …water, milk is added (amount depends on personal taste). The hot chocolate is constantly stirred for a few minutes then poured into mugs with some marshmallows in them. Some people choose to add coffee creamer. After the mugs are 3/4 filled with hot chocolate, the rest of the mug is filled with light whipped cream and stirred. It may take some trial and error to get the hot chocolate frothy enough. The result is a nice hot beverage that feels light and pleasant. Each cup should have about: - Recommended amount of cocoa mix - Enough marshmallows to cover the bottom of the mug - Enough whipped cream to fill about 20% of the mug - Around 10ml of milk (Depends on personal preference) Marshmallows and whipped cream are the key to making the hot chocolate light and frothy. (MORE)
not that i know,.. maybe if you`re allergic in one of the ingredients of a certain chocolate..
It is very easy set temperature to higher (for commercial chocolate fountain, you can set a temperature 90-110 degree C). Then you mix chocolate continue and avoid burn
Chocolate is made in chocolate labs using processed cacao beans. This is generally mixed with several other ingredients, including sugar for taste and milk for texture and consistency.
Anyone can find a recipe for Belgian chocolate cake in a cookbook that includes many types of recipes for desserts. Cookbooks can be found on Amazon or stores such as Wal-Mart and Barnes & Noble.