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Key making method for rose chocolate

A technology of chocolate and white chocolate, which is applied in the field of special dessert processing, can solve the problem of single taste, etc., and achieve the effect of easier absorption, innovative production process, and simple process operation

Inactive Publication Date: 2017-10-31
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional chocolate making process is simple, but the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Heat 250 grams of white chocolate to 40-50 degrees Celsius with water to melt the chocolate;

[0022] 2. Add 2 grams of oily pigment to the chocolate, stir evenly to adjust the color; put 50 grams of edible roses into 100 grams of water and soak for 30 minutes, drain and dry;

[0023] 3. Spread baking oil paper on a flat-bottomed baking tray, pour the adjusted chocolate into the baking tray, smooth the chocolate paste with a crank spatula, and sprinkle rose petals;

[0024] 4. Sprinkle 5 grams of decorative colored sugar evenly on the surface of the chocolate, spread the plastic wrap, put it in the refrigerator for 3 hours until the chocolate hardens and solidifies, take it out of the package, and make a finished product.

Embodiment 2

[0026] 1. Heat 300 grams of white chocolate to 40-50 degrees Celsius in water to melt the chocolate;

[0027] 2. Add 4 grams of oily pigment to the chocolate, stir evenly to adjust the color; put 80 grams of edible roses into 100 grams of water and soak for 35 minutes, drain and dry;

[0028] 3. Spread baking oil paper on a flat-bottomed baking tray, pour the adjusted chocolate into the baking tray, smooth the chocolate paste with a crank spatula, and sprinkle rose petals;

[0029] 4. Sprinkle 10 grams of decorative colored sugar evenly on the surface of the chocolate, spread the plastic wrap, put it in the refrigerator for 4 hours until the chocolate hardens and solidifies, take it out of the package, and make a finished product.

Embodiment 3

[0031] 1. Heat 200 grams of white chocolate to 40-50 degrees Celsius in water to melt the chocolate;

[0032] 2. Add 1 gram of oily pigment to the chocolate, stir evenly to adjust the color; put 40 grams of edible roses into 100 grams of water and soak for 30 minutes, drain and dry;

[0033] 3. Spread baking oil paper on a flat-bottomed baking tray, pour the adjusted chocolate into the baking tray, smooth the chocolate paste with a crank spatula, and sprinkle rose petals;

[0034] 4. Sprinkle 1 gram of decorative colored sugar evenly on the surface of the chocolate, spread the plastic wrap, put it in the refrigerator for 3 hours until the chocolate hardens and solidifies, take it out of the package, and make the finished product.

[0035] The characteristic rose chocolate A obtained in the present invention is subjected to a mouthfeel scoring experiment, and compared with chocolate B without adding flowers, chocolate C without oily pigment, and chocolate D with dark chocolate,...

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Abstract

The invention relates to the key method of rose chocolate, which adopts the combination of chocolate, edible roses and colored sugar for production and integration, has innovative production technology, unique creative matching of raw materials, and can better maintain the nutritional content of food and the beautiful appearance of pastries. The process operation is simple, it is convenient to control processing conditions and realize large-scale production.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making flower chocolate. Background technique [0002] The main ingredient of chocolate is cocoa butter, which contains theobromine, which is toxic to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and enhance excitement. Chocolate is a sweet food made from cocoa mass and cocoa butter. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. [0003] White chocolate is white because it does not contain cocoa powder, only cocoa butter and milk. This kind of chocolate only has the aroma of cocoa, and the taste is different from ordinary chocolate. With less cocoa and higher sugar content, white chocolate will taste sweet. [0004] Edible roses, Rosaceae Rosa, native to China, are deciduous erect shr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48
CPCA23G1/48
Inventor 卢峰
Owner 卢峰
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