There are lots of various processed chocolate blocks that you can try. Block chocolate is the most commonly used chocolate because you only need to melt the chocolate before processing it into all kinds of treats. The block chocolate referred to here is compound chocolate made from cocoa powder and vegetable fat.
So, what are the various processed chocolate blocks that are most commonly found in the market and are liked by people? Let's see the full review below!
Assorted Processed Chocolate Blocks Most Liked
Chocolate is indeed one of the foods that people like the most. It's no wonder that various processed chocolate blocks are always the target of many people when they visit cafes or other places to eat.
The following are some of the most popular and popular processed chocolate blocks:
1. Chocolate Truffles
Chocolate truffles are a type of chocolate candy, traditionally made with a center of chocolate ganache covered with chocolate, cocoa powder, and/or chopped toasted nuts (usually hazelnuts or almonds). Chocolate truffles usually come in a round, conical or curved shape.
The name truffle itself comes from its resemblance to an edible mushroom called the truffle from the genus Tuber. Truffles also come in many varieties, but are generally made by fusing melted chocolate into a boiling mixture of milk and butter cream, pouring into molds to set before sprinkling with cocoa powder . Block chocolate preparations have a very short shelf life and must be consumed within a few days of manufacture.
- 8 ounces Tulip Dark Compound Chocolate
- 1/2 cup heavy cream, the ratio used is 2:1 chocolate to cream
- 1 teaspoon of vanilla extract
- Unsweetened cocoa powder, to taste
- Finely chopped walnuts, to taste
- Finely chopped almonds, to taste
How to make:
- Heat the cream to a boil in a small saucepan, stirring constantly so it doesn't burn.
- Prepare the chocolate bar for melting by cutting it into small pieces.
- Make the ganache by placing the chocolate in a separate bowl. Pour the hot cream over the chocolate pieces and then add the vanilla.
- Leave it for a few minutes. Then, stir the chocolate mixture until smooth. Cool the ganache to room temperature. Then, put it in the fridge for two hours.
- Prepare a baking sheet and line it with parchment paper. Use a teaspoon to scoop out the ganache balls. Roll the chocolate dough into a ball.
- Roll truffle balls in cocoa powder or chopped nuts and serve.
2. Chocolate Mousse
Mousse is a variety of processed chocolate blocks that have a soft texture and are hollow or hollow. The process of making mousse is done by stirring, folding, then molding it and serving it cold. In French, mousse means foam, and has its origins as an alcoholic drink made from a mixture of honey and wine that has lots of foam on top.
Chocolate mousse is a type of mousse that was first recognized in France in the 18th century, recorded in the book Supper at Court by Menon. The written recipe is also similar to the recipe used when making chocolate mousse in general. In the book, mousse is made by using melted chocolate, hot water and eggs, then stirring it until it has a smooth texture.
As the times progressed, chocolate mousse reached its peak of popularity towards the 20th century. The texture of this creamy chocolate mousse has been in the spotlight since it was first presented at the Food Exposition in the United States in 1897.
- 300g Couverture Embassy Oceanic Blend Chocolate
- 200g milk
- 450g whipping cream
How to make:
- Place the milk and whipping cream in a clean glass bowl.
- Prepare melted chocolate. Use the au bain-marie method to melt the chocolate bar. To do this, put the chocolate coins in a glass or metal container. Then place the container over the pot of water. Make sure the pot is smaller than the container. Place the saucepan on the stove and heat while stirring the chocolate until it melts.
- Mix the milk and cream mixture into the melted chocolate then beat using a whisk until evenly distributed.
- Pour the mixture into a cake tin or cake mold and chill the mousse cake in the fridge for 4 hours.
- Serve the chocolate mousse cake while it's cold. Add a variety of sweet toppings such as ice cream, pieces of biscuit, jam and fruit according to taste.
3. Chocolate Pudding
Chocolate pudding is a type of dessert in the pudding family with a variety of chocolate flavors. There are two main types of chocolate pudding, namely:
- Boiled then cooled dessert: texturally set custard with starch, commonly eaten in the US, Canada, Germany, Sweden, Poland, as well as East and Southeast Asia.
- Steamed or baked version: similar in texture to cake, popular in the UK, Ireland, Australia, Germany and New Zealand.
This chocolate pudding is one type of dessert that is most often served at various events in Indonesia such as weddings. Apart from its delicious taste, its soft texture also makes it a favorite of many people.
Now, Chocolate Kiosk will give you a chocolate pudding recipe with vla which is simple and easy to make at home
- 1 pack of chocolate jelly
- 3 glasses of water
- 1 pack of liquid chocolate milk
- 200 grams Tulip Dark Compound Chocolate
- 5 tbsp granulated sugar
Chocolate Vla Ingredients:
- 60 grams of sugar
- 40 grams Tulip Bordeaux Chocolate Powder
- 250 ml of boiling water
How to make:
- Chop the chocolate bar into small pieces. Place in a bowl and melt the chocolate bar using the au bain-marie method. set aside.
- Pour the agar-agar powder into a saucepan, pour in the water little by little and stir until smooth.
- Add liquid milk and sugar to taste.
- Use low heat to cook jelly. Don't forget to keep stirring until the sugar dissolves.
- Before the agar-agar boils, add the pieces of melted dark chocolate compound . Then stir again until everything is completely mixed evenly.
- Let it boil. Then after the pudding mixture is cooked, remove it immediately and pour it into the pudding mold.
- Put it in the refrigerator.
How to make a home-style Vla:
- Mix the sugar and cocoa powder.
- Pour boiling water and stir until it forms a brown vla.
- Adjust the texture of the chocolate vla with water. If it's too liquid, then you can add cocoa powder . If the vla feels too thick, just dissolve it with a little water to adjust the texture.
- Pour the vla over the chocolate pudding according to taste.
- Serve while the chocolate pudding is still cold.
If you are interested in selling the various processed chocolate blocks that we presented above as one of the menus in your cafe, restaurant or bakery, be sure to use good quality chocolate as the basic ingredient. With good quality chocolate, the final result, such as the taste and texture of processed chocolate, will be even better.
To get the best quality chocolate for your food business, you can find it at KioskCokelat . We provide various types of chocolate that you can use for various food preparations. Come on, give your customers a variety of processed chocolate blocks of the highest quality from KioskCokelat!