Chocolate Ua li cas?

Chocolate ua li cas? Cov lus nug no yog qhov ncaj ncees, vim tias cov khoom qab zib qab zib yog ib qho ntawm cov khoom qab zib nrov tshaj plaws hauv lub teb chaws Yelemees. Tshawb nrhiav ntawm no yuav ua li cas chocolate tau los ntawm tsob ntoo cocoa mus rau lub tsev muag khoom txee.

Chocolate ua li cas? Thaum pib yog taum

Cov keeb kwm ntawm cov qhob noom xim kasfes pib ntawm thaj chaw cog qoob loo hauv West African lub tebchaws xws li Ghana lossis Ivory Coast, nrog rau hauv Central thiab South America thiab Southeast Asia. Nyob ntawd, cocoa plantations yog tended thiab tswj los ntawm cov neeg ua liaj ua teb.

• Sau cov taum cocoa pib nrog co txiv hmab txiv ntoo. Qhov no yog li cas cov neeg ua liaj ua teb sim seb cov taum hauv cov txiv hmab txiv ntoo sib cais. Yog tias qhov no tshwm sim, lawv tau siav thiab tuaj yeem sau tau.
• Nyob ib ncig ntawm 40 mus rau 50 taum yog xav tau los ua ib qho bar ntawm chocolate. Lub unprocessed cocoa taum muaj ntau tannins thiab yog li saj unpleasantly iab. Thaum lub sij hawm sau, lawv yog xim daj.
• Tom qab sau qoob los ntawm fermentation. Rau lub hom phiaj no, cocoa txiv hmab txiv ntoo yog txiav qhib, taum yog txiav tawm nrog lub pulp thiab ces kis rau txiv tsawb nplooj.
• Fermentation yog tshwm sim los ntawm tshav kub nyob rau hauv lub teb chaws sov thiab cov ntsiab lus qab zib siab nyob rau hauv lub pulp. Cov poov xab thiab cov kab mob ua rau lub plab zom mov. Acetic acid tsim thiab ua kom cov kab mob hauv cov taum tuag.
• Ntau yam flavors yog tsim thaum lub sij hawm fermentation, uas yog ib qho tseem ceeb rau saj ntawm chocolate. Nws kav peb mus rau xya hnub. Tom qab fermentation, cov taum cocoa noj cov yam ntxwv xim av.
• Tom qab ntawd cov noob taum qhuav nyob rau hauv lub hnub. Cov txheej txheem no siv sijhawm peb mus rau yim hnub thiab tseem ceeb heev, txwv tsis pub cov taum yuav ua pwm thaum thauj.

Kev ua haujlwm ntxiv hauv lub Hoobkas chocolate

Tom qab taum tau qhuav lawm, lawv feem ntau xa mus rau Tebchaws Europe thiab Asmeskas, qhov chaw lawv tau ua tiav rau hauv cov qhob noom xim kasfes tiav.

• Tom qab tuaj txog ntawm lub Hoobkas, cov taum tau ntxuav los ntawm tshuab. Tom qab ntawd los ntawm roasting.
• Cocoa taum roasted ntawm 150 degrees. Cov txheej txheem no tseem ceeb heev vim nws tso tawm cov flavorings dua.
• Tom qab ntawd cov taum yog conched. Cov qhob noom xim kasfes yog crushed, tov nrog lwm cov khoom xyaw thiab hauv av finely. Cov huab hwm coj no nkag mus rau hauv "conche" qhov chaw uas nws tau rhuab thiab aerated kom tag nrho cov acetic acids thiab cov dej ntxiv tuaj yeem khiav tawm.
• Thaum kawg, cov kua qhob noom xim kasfes yog nchuav rau hauv pwm thiab muab tso rau hauv qhov chaw txias qhov chaw uas nws hardens. Cov boards tau ntim thiab xa tuaj.