Chocolate 77% cocoa (Schokolade)

Chocolate 77% cocoa (Schokolade)

Category: Culinary recipes

Kitchen: german

Ingredients
cocoa liquor	300 g
cocoa butter	100 g
sugar or powdered sugar	80 g
liquid cream, fat (I have skimmed from the village of milk)	40 g
vanillin or vanilla pod seeds	taste
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any additives	taste

Cooking method

• Germans are very fond of chocolate, the average German eats almost 10 kilograms a year.
• Unlike the Belgians and the Swiss, the Germans consume less chocolate, but if we take into account the world statistics, then, in comparison with other countries, Germany is in third place in terms of the amount of chocolate consumed per year.
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• Chocolate in Germany is loved and appreciated, therefore it is produced from high-quality and natural products. German chocolate is supplied to many countries of the world and has already found a huge number of fans.
• If you are interested in something exclusive, unusual, then you have a direct road to small chocolate shops, which present not only the whole variety of chocolate art, but also an incredible combination of chocolate with a wide variety of fillings, including hot chili peppers and even tomatoes.
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• The company "Stollwerck" is considered to be one of the oldest and largest chocolate manufacturers in Europe. German entrepreneur Franz Stolwerk opened the first factory in 1839. Moreover, at first only cough drops were produced there, after a while the assortment was replenished with various confectionery products. At "Stolwerck" they began to make marzipans, pralines, and a little later - chocolate sweets. German chocolate benefits no less than cough drops, so people began to buy it very actively.
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• Stolwerk products were very popular, so by the beginning of the 20th century the company expanded: branches were opened in London, Bratislava, Vienna and Kronstadt. Today it is no longer a small enterprise, but the largest concern, which includes 14 factories in Western and Eastern Europe. In terms of production, the brand of German chocolate "Stollwerck" is now in 2nd place in Germany and only in 6th place worldwide.
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• Another German firm, Ritter Sport, is equally popular. German chocolate Ritter Sport first saw the light of day in 1912, when the Ritters released familiar-tasting products in an unusual form. The couple decided that square, rather than rectangular, chocolate bars would appeal to sports enthusiasts. This product will easily fit into the pocket of a blazer without breaking the tiles in half. This is how the name appeared for the chocolate so beloved by many today - Ritters Sport Schokolade. Square! Practical! Good!
• 
• The brand of German chocolate quickly appeared on everyone's lips: the factory was developing at an active pace. At first, branches appeared in different cities of Germany, after which the company expanded its activities to other countries. The assortment of chocolate from this manufacturer is varied. Products are not packed in traditional paper and foil, but in wrappers made of synthetic material.
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• The hallmark of Germany can rightfully be considered the chocolate produced by the oldest factory Halloren Schokoladenfabrik AG, founded in 1804. It became famous for its world-famous Halloren chocolate balls - Original Halloren - Kugeln. The factory produces up to 180 million chocolate delicacies annually. Nowadays, traditional chocolate balls are made with a variety of fillings. For example, orange and poppy, plum and rum, yogurt and raspberries and many other unusual combinations.
• The Germans have not only unusual chocolate, but also the chocolate museum is radically different from similar institutions. Firstly, it is organized not at the factory, but on a separate island. Built of glass and brick in the shape of a large ship, over 2000 sq. meters, which stands on a separate island. This most famous "chocolate place" is located on the banks of the Rhine in the center of Cologne (Germany). The Imhoff-Stollwerk-Museum is visited by a huge number of tourists per day. This unusual museum was opened by Hans Imhof, who currently runs the Stolwerk company.
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• Especially impressive is the sweet fountain 3 meters high, into which you can dip waffles and enjoy the still warm chocolate.
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• Each visitor's focus is on the history of chocolate, which began around 3000 years ago. The museum also features a tropical greenhouse, which was created specifically to show how cocoa is grown.
• The museum has a special chocolate shop, where you can follow the entire process of chocolate production from the selection and roasting of cocoa beans to the packaging of finished chocolate products. This is a kind of mini-factory that makes real products. It is worth noting that German chocolate can be purchased in our country without problems, since the confectionery production of this company is also located in Russia. But the biggest temptation is the chocolate shop at the museum, in which it is simply impossible to choose one thing. Diversity
• In addition to Ritter Sport and Stolwerk, many more products are manufactured in Germany from other equally well-known manufacturers Chateau, Gunthart, Bellarom, Karina, Schogetten, Hussel, Halloren, HACHEZ, Milka, Leysieffer. And these are not all the names of German chocolate - in Germany. Do not deny yourself the pleasure of trying the chocolate produced by German companies at least once. It is made with high quality and delicious!
• Let's get down to the exciting and aromatic preparation of everyone's favorite treat!
• For this we need products:
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• And inventory:
• - 2 containers for the device of a water bath and 1 for preparing syrup
• -thermometer
• -2 spoons
• -knife
• -marble slab
• - pastry spatula
• -forms for chocolate
• I want to say that the ideal room temperature should be no more than + 18 + 22oС with a humidity of 65%, so we will open the balcony or turn on the air conditioner.
• Prepare the chocolate molds. They should not have oily deposits / shine, wipe them dry with a cloth. It is desirable to put it in the refrigerator on the warmest shelf.
• With a knife we ​​split the cocoa mass and cocoa butter into pieces, send them to a water bath. On medium heat, they melt to a liquid state, do not overheat the mixture above 55 degrees. As practice has shown, there has never been overheating, I usually leave the kitchen and do business, I don't even interfere, everything melts by itself:
• 
• We set aside the bowl of cocoa mass.
• In factories, powdered sugar is used with a grinding of less than 20 microns, it does not crunch in the finished chocolate, such powder is not sold in stores, coffee grinders cannot grind sugar to the desired state. Therefore, we will prepare sweet creamy syrup (exclusively my cooking version, created in search of the correct chocolate, but not entirely correct, since the moisture content of the chocolate cannot be higher than 1.5%, as far as I remember).
• We heat cream, sugar (or powder) and vanilla seeds (or better vanillin, the taste with it is more familiar to many) on the stove, the mixture can be boiled, while the sugar is almost completely dissolved and is not felt in the chocolate.
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• We get this condensed milk:
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• Add syrup to the chocolate mass, stirring constantly
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• Stir the mixture vigorously.
• Now it is the turn of the tempering of our chocolate. This is the creation of stable crystals of cocoa butter in chocolate, which provide such indicators: chocolate melts less in the hands, it is not soft at room temperature, it has crunchiness (brittleness).Incorrect tempering of the chocolate mass creates conditions for the fat bloom of chocolate - one of the main manufacturing defects that affects the appearance of the finished product, but does not affect its quality in any way.
• To do this, pour 1/3 of the chocolate mass onto the marble surface:
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• At this stage, you start to feel like a real chocolatier! With a spatula, knead the chocolate mass from side to side, in any direction, while contacting the chocolate with marble, it cools down to 27 degrees, at which a stable form of cocoa butter crystals is created:
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• How much time do you need to temper? For several minutes, I did not notice, but nothing will happen from prolonged kneading, the mass will become quite a bit thicker. We put it in a container with chocolate, stir the mixture vigorously. Chocolate loves constant interference, that is, stir it at any convenient opportunity so that the formed "correct" crystals are evenly distributed. The temperature of the mixture by tempering must be brought to an operating temperature of 32 degrees:
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• If in one step of tempering the mass has not cooled to the desired temperature, send 1/3 of the part to the marble surface again and repeat the previous step. If the temperature of the chocolate mass is below 32 grams, we send it to a water bath, heat it up a little and temper the part again. Temperature 32 degrees. Now fill the prepared forms with chocolate. Additive fillings are limited only by your imagination! In my photo I used almonds, hazelnuts, pistachios, walnuts, golden and pearl sugar, sweet paprika, ground cinnamon, rose petals, peeled almonds, raisins, dried cherries, puffed rice.
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• We put the completed forms in the refrigerator. It is desirable to have a system with air blowing and a temperature of + 15-16 gr. In my no-frost refrigerator on the topmost shelf, both conditions are met. Here the chocolate is stabilized and the chocolate shrinks. It sags a little from the edges and may detach from the mold. The photo clearly shows the shrinkage:
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• Heart and a circle with sprinkles - it can be seen that the chocolate has shrunk, it has slightly moved away from the edges of the form.
• The heart and circle without sprinkles are chocolate icing with butter (just the cocoa butter is replaced with butter), there is no shrinkage, the type of chocolate mass does not look like chocolate at all.
• The next photo shows that at room temperature, the glaze is pressed through from a light touch of a finger, but nothing happens with chocolate:
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• In the refrigerator, the chocolate will be depending on the size of the molds, the smaller they are, the faster it hardens, for the size of candies it takes about 20 minutes. Next, we take out the chocolate from the mold and store it in a convenient container, the desired storage temperature is + 18g. Have a pleasant and exciting aroma and chocolate preparation!
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The dish is designed for

520 gr chocolate

Time for preparing:

1 hour

Cooking program:

stove, refrigerator

Note

bitter chocolate
Dark chocolate has the highest cocoa content. The more cocoa in chocolate, the healthier it is, the richer its aroma and taste.
Due to its high content of cocoa beans, dark chocolate is rich in antioxidants, and more so than green tea or red wine. Antioxidants neutralize free radicals, which keeps the heart working properly and prevents cells from aging prematurely.
Bitter chocolate is also rich in iron.
Cocoa also has such positive effects as lowering blood cholesterol levels.
Cocoa butter is a very expensive product. Therefore, high-quality dark chocolate cannot be cheap. Proper chocolate should have a high content of cocoa butter, grated cocoa, some sugar and vanillin.
Due to the highest content of cocoa products in comparison with other types of chocolate products, this chocolate contains the largest amount of biologically active substances that are beneficial to human health. Dark chocolate contains the alkaloids theobromine and caffeine, which have a stimulating effect and help to cope with bad moods.We owe bitter chocolate an increase in efficiency and endurance. The polyphenol content makes dark chocolate good for the cardiovascular system. According to some studies, its use prevents the formation of blood clots, improves the functioning of the circulatory system.
Despite the high calorie content, dark chocolate is easily absorbed by the body, therefore, when consumed in moderation, it does not cause excess weight.
The daily amount of chocolate for each person is individual. For those who suffer from allergies, skin diseases and inflammation of the gastrointestinal tract, it is better to refuse to consume such a product altogether, since even in small quantities it can provoke the development of these diseases.
Chocolate should not be given to young children, especially those under the age of three. From the age of three, it is allowed to give no more than 20 grams per week, and even then only natural dark chocolate. Better yet, exclude this product from the child's menu altogether.
For healthy adults, nutritionists recommend eating no more than 40 g of this product per day. But in such quantities, only dark chocolate will be beneficial to health; it is better to cut the amount of milk chocolate by half.

Eat dark chocolate, which is rightfully included in the list of the healthiest foods, and be healthy, and most importantly, happy!

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Great !!!

[Natasha]

Natasha, amazing! And I still can't reach my hands. I think your magic pendel will still push me to a chocolate feat.

I have no words - thank you very much! Bitter chocolate is the greatest treat for me, and there are so many interesting facts, such a story and such sweets !!! Just super !!!!!!!!!!

What a wonderful recipe! What a pitch! How beautiful and seductive everything is! Moreover, everything is so detailed!

[Elena]

Elena, Thank you, it's always nice to be praised

Volume I hope the pendel will not only motivate you

Natasha, and thank you

Manna thanks for your support and appreciation!

Bookmarks required! I love chocolate so much, and then there is such beauty and history!

[NataliARH]

NataliARH, I'm sitting on the first desk and I liked the wonderful lesson about chocolate
I wrote down my homework.
I'm impressed

Oh, what a yummy :-)
I just condemned my grated yesterday. True, I have become insolent, I act easier: I stuff a mouthful of grated, raisins and nuts in there, and kaaaif. I haven't made sweets for a long time. Thank you for reminding me, I will get my grated and start creating

[And the question is, of course]

Well, that's just the gasp
Natasha, what can't you do from culinary and confectionery stuff ?? is there really something ???
Tempering chocolate for me is still a secret behind seven seals ... It seems that it is so difficult to withstand the temperature regime ... and you also need to take a marble board somewhere ... but you looked - how simple and elegant everything is I'm ashamed that I'm afraid to even approach such a matter

And the question is, of course - just can't make such sweets from ready-made chocolate? Do you need grated cocoa? I have been using cocoa butter for a long time, but grated so far was unnecessary.

[Natalie]

Natalie, I'm already in a deep-ooh faint! Actually, I have admired your talents for so long, but here you completely teased me! Real candy !!!!! And as for the fillers - generally go crazy, I just licked my lips while reading !!!!! And the story is wonderful !!!! Looking forward to new masterpieces !!!

Thank you very much for such a wonderful master class .. I do not plan to make chocolate in the near future. But as a dream, it has a place to be. For me this is aerobatics work of chocolatier. Immediately in the eyes of the film with Juliet Binoche and John Depp "Chocolate". Like the book, the whole story is in front of the laz.

Immediately in the eyes of the film with Juliet Binoche and John Depp "Chocolate". Like the book, the whole story is in front of the laz.

And first I read the book and then no matter how much I tried to watch the film, I could not ...
Although after reading Chocolate and its sequel I think Binoche is very suitable for this role, she does not give the impression of a strong woman, and according to the books of Vienne she is.
And about the chocolate itself, I liked the Japanese TV series in 11 episodes more - The Rejected Chocolatier, although the plot itself in it is a kind of Japanese soap

[Natasha!]

Natasha! What a fun and delicious theme it turned out to be! It was very interesting to read!
Of course, I will never do it (too painstaking and delicate work ...). But, I got such pleasure by looking at you!
Thank you, you are our dear rukustik!

One marble slab leads me into a stupor))). I remember how Vien got her and worked wonders in the kitchen. She conjured over tastes and smells. Eh ... I certainly won't get such a thing. And then the devil is not joking.

I love bitter chocolate very much! The story about chocolate is very interesting, I read it all. Photos are super! But I probably won't make up my mind to the feat of cooking, the word tempering scares.

[GenyaF]

GenyaF, Zhenya, thank you for your interest and appreciation! I hope he will move from bookmarks to the table

Chuchundrus, Natasha, I felt myself a student when I studied theory on the Internet thanks

Lenny, Lenusik is much easier! I will try super method !!!

[Nagira]

Nagira, Ira, I still haven't cooked a lot! white gluwein cake, for example, I liked tempering on marble most of all (from the studied options on the Internet), my marble slab is not large 30x40x1.6cm, when a long time ago the slab in the country house was 1-2-burner, this slab was under it .. ... so it was not difficult to bring from the dacha ... in fact, that's why I didn't even try other methods of tempering

afraid of tempering .... if you don't overcome this fear, well, to hell with it! the physical properties of chocolate will simply be different, but the quality does not change

from ready-made chocolate, of course you can make! anything))) and if you have cocoa butter, then add it to the chocolate when you heat it in a water bath, because, according to experience, store chocolate is not heated as much as the raw material ... however, at least lecithin is present (in almost all), and the addition of cocoa butter will give a more liquid mass, which is easier to work with ...

rejected chocolatier will definitely download and watch
Scarlett, Tanya, thank you for coming out of the shadows so nice to know that someone likes my "crafts"! thanks for the support! I am still far from real sweets ... everything rests on the inability to buy powdered sugar in the required grinding in our city (in Moscow, as far as I understood from my search, you can get it) and because of this,% moisture suffers ... work on bugs

Scarlett, Tanya, thanks for stepping out of the shadows, it's so nice to know that someone likes my "crafts"!

Oh, how pleasant it is to me! Actually, frankly speaking, I am a notorious shock addict! And not so much in terms of devouring, how exactly to admire Everything that is connected with confectionery attracts me incredibly, and even with chocolate - generally straight I want to try everything, but not so much afraid of the tempering process as the prices of raw materials in our stores A marble slab - This is cool Tell me please, is she special? The fact is that we have a lot of quarries around us where they mine like granite ... if I'm not mistaken. But it is probably radioactive? Forgive me if stupidity has frozen

[cake machine]

cake machine, Lena, thanks for the assessment, the dream is good - let the film come true, I will definitely watch it some night) I always liked it when in the movies a lady conjured at home over pies / muffins / cupcakes and other goodies and just to just be in the process, here I am I am in this process as if spellbound, let no one see and eat (if everyone left for a few days), but I will still do it beautifully (within my capabilities) and eat one)))))

Mikhas, I'm glad I gave you pleasure! so much positive and energy splashing from you! you are our sun

[N @ dezhd @]

N @ dezhd @, thank you for your feedback, it is always pleasant not to temper, melt and mix and pour with the filling, it will just be soft, but there will be no less benefit !!!

Scarlett, the prices in the store now I used the last leftovers at the old prices ..... butter 400r / kg, grated 240r / kg .....now grated 480r, butter 900r ..... I'll take a kilogram for 2, but what to do

We have 250 and 150 hryvnia, respectively !!!!!

[Tatyana]

Tatyana, I forgot to write about granite! I have never met tempering on granite, everywhere marble writes, wait in a search engine I typed, only in one place I gave out "on marble or granite" .... I need to study the heat capacity of materials, it seems to me it may well fit

yours is also cheaper, I thought to take 5kg to the joint venture at once, and then once the availability ended ... it came out a little cheaper ...

Dee cheaper for yours is 660 and 360 rubles. I've also thought about the so-called "artificial marble", which is suitable for countertops - here, probably, the heat capacity is not the same

now grated 480r, oil 900r

cheaper

butter 400r / kg, grated 240r / kg

was it before the euro / dollar jump, or did you have 660 / 360r before the jump?

for artificial marble, you need to look exactly at the physical indicators, I don't know what they are ..... torment the search engine ...

Tatyana, I forgot to write about granite! I have never met tempering on granite, everywhere marble writes, wait in a search engine I typed, only in one place I gave out "on marble or granite" .... it is necessary to study the heat capacity of materials, it seems to me it may well fit

as a wife and colleague of an amateur mineralogist (also director of the Geological and Mineralogical Museum), I can say that the chocolatier is likely to use both, it’s just hard for a stranger to determine by sight what is marble or granite in front of him
But the difference between them is not so global:
1. Granite is harder and denser than marble, ie marble is softer and more porous.
2. Both do not like temperature shocks! but - for marble, as it is softer - this is a big minus.
3. Granite is NOT attacked by acids, unlike marble! real marble even washing. it is not recommended to wash with means (and if you remember that hot chocolate forms microcracks ...)
4. BUT - marble is much easier to polish than granite (after all, the mirror smoothness of the slab on which we will "drive" chocolate is important to us)
So the priority of the pros / cons is again a matter of choosing a chocolatier

I also began to think about artificial marble on such countertops, it seems, it is allowed to put dishes directly from the stove -? that's definitely not suitable for marble, I saw a real marble countertop at a friend's - a long crack from a hot frying pan formed

[Nagira]

Nagira, so I thought to ask the furniture makers - when they cut the countertops under the stove and sink - unaccounted pieces may well form Damn, give someone a string of pills from greed, and more !!!! Here is she to me? : spiteful: Well, I have never worked with chocolate in a serious way - but pripekloooooooooo !!!!

[NataliARH, Natasha]

NataliARH, Natasha, I am the same. I love to watch people who work miracles in confectionery. Like yours, I look at the masterpieces of many girls here with a breath. And these wonderful chocolates in general will soon be dreamed of. Like a complete chokaholic I say

[Nagira]

Nagira, thank you colleague))))) but I don't know about the heat capacity, I think this indicator is important here .... pour chocolate 55 degrees and so that marble / granite absorbs heat ..... cocoa butter cools down to 26-27g and correctly crystal ...

Tatyana, I'm not guilty, but what did you do from grated and butter? tell me ?!

LenaI'm not the only one with such pleasant dreams

[NataliARH]

NataliARH, yes, I was just getting ready, I read, I watched various videos - but my hands did not reach! What about the price the present and even more frightening ..... But I'll try someday anyway !!!!

The theme is a masterpiece! Unambiguously in memoriz) Choked with saliva while reading.)
Last year I had the opportunity to visit several Belgian chocolate shops, so the experience is very fresh)
I will definitely try, thanks for the step by step recipe!

[Tatyana]

Tatyana, be brave and welcome

Marina, Thank you, I hope it will come in handy

[NataliARH]

NataliARH, amazing recipe, bravo

[NataliARH]

NataliARH, An elegant recipe, but, for me personally, the process of tempering chocolate on marble causes nervous pruritus.
Here are my strawberry and pasiflora candy.

[Natasha]

Natasha, of course, such beauty is better with a separate recipe, for example, "the secret of making and dyeing homemade sweets" or whatever you like!

Tempering chocolate on marble causes nervous pruritus

on the contrary, it pacifies me

I just don't use the microwave in the house, it was once (I didn't use it, my husband only warmed food in my absence) and, fortunately, it broke down, I have my own "quirks" in its effect on cooking ... .. actually, I don't like dyes for the same "quirks", except for carrots, spinach, beets, etc.

[prona]

prona,

[NataliARH]

NataliARH, everything, exposed. Thank you

[NataliARH]

NataliARH, very tasty pictures and texts, thank you! :-) We visited this museum - it is really cool, very modern and diverse. At the entrance, along with the ticket, they immediately give a small chocolate bar. It's just a pity that this pool is with milk chocolate, and not with dark - although it may be good that this is the case - otherwise we would have died there from gluttony, and so we had to die in a chocolate cafe next to the exit ...

There is really a lot of chocolate in Germany, for every kind and taste, but there is also a lot of junk. So maid in germani in itself is not yet a guarantor of taste revelation.
The mass trend towards dark varieties began relatively recently, before, milk chocolate was mainly sold, the choice of dark chocolate was noticeably less. And now - a blooper ...