Wine Infused Chocolate Making Method:
1.5-3.0% (wt) alcohol and 0.5-5.0% (wt) soybean phospholipid were mixed into chocolate raw materials. The mixture was stirred at high speed and evenly distributed in chocolate raw materials. The alcohol used was water-containing alcohol. The content of ethanol was more than 80% (wt). It was a new distillation product of brandy, wine and whiskey. Or a mixture of ethanol and water.
Chocolate can be made from one of the following two methods:
1. including mixing process. Alcohol and lecithin are mixed with chocolate before or after mixing. Cooling begins within 5 minutes after mixing and is cooled to below 20 degrees Celsius.
2. does not include the method of mixing process. The system first mixes alcohol and lecithin into chocolate-shaped raw materials at 30-70 degrees Celsius. After mixing, it begins to cool down within 10 minutes (preferably 5 minutes) and cools down to below 20 degrees Celsius. Soybean lecithin (such as lecithin) has been used as an emulsifier in chocolate, increasing the amount of soybean lecithin to 0.5-5.0% (weight), allowing more alcohol to be mixed directly into chocolate, so that the combined alcohol can be stable in chocolate for more than six months.
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