小西妈双语工程2007期58号Eason打卡Day 78【FT: hand-made chocolates】

鲍鲍

周六做的FT， 太忙了实在没时间整理😢

爸爸欠了很久的手工巧克力，周末终于有时间做一做，工具和原材料都是公司里带回来的。手工巧克力是个技术活，宝爸很久没有亲自动手了，有些生疏。不过这不妨碍孩子和宝爸的亲子时光。妈妈在旁边的英语旁白显得有些多余😳但是参加工程的都知道，不能错过任何FT的机会…能说多少说多少，哈哈

巧克力的来源和种植加工方面的知识太专业，爸爸用中文讲解，孩子听的似懂非懂。 简单的部分例如巧克力的应用，比如可以做成巧克力冰淇淋、巧克力饮料、巧克力蛋糕、糖果还可以做成护肤品，听得很起劲。正好家里有可可脂做的护肤品，孩子很好奇一直问是不是可以吃😂

手工巧克力制作过程中孩子参与了用温度计测温度，往模具里放坚果和最后的脱模环节。

Cocoa Origins可可起源

Cocoa tree originated in South America, is a tropical evergreen plants, belonging to the Sterculiaceae, can only grow in Latitude 20 degrees to 20 degrees north latitude between. Average annual temperature need between 18-28 degrees and need high humidity and altitude should be less than 300 meters, so the current cocoa tree widely cultivated in Latin America, Southeast Asia and Africa. Cocoa bean is the seed of the cacao tree, American Maya said the Cacau, and cocoa beans and dried crushed and mixed with water into a bitter drink. In 1753, Lin Nai, a biologist, named the cacao Theobroma, a Greek word for "God" ".

可可树起源于南美，是一种热带长绿植物，属于梧桐科，只能生长在南纬20度到北纬20度之间，年平均温度需要在18-28℃之间，需要高湿度，海拔应低于300米，所以目前可可树被广泛种植在拉丁美洲、东南亚、非洲。可可豆是可可树的种子，美洲的玛雅人称其为cacau，并将可可豆烘干碾碎，和水混合成一种苦味的饮料。1753年生物学家林奈把可可树正式命名为Theobroma cacao，theobroma是希腊语，意思是“神的食物”。

Cocoa Growth可可种植

A cocoa tree grow into a need for a decade, mature cocoa trees up to 15 meters, with yellowish pink flowers grown directly on the trunk or main branch, hundreds of thousands of flower is only a small part can form the fruit, fruit is grown directly on the tree trunk, which makes the cocoa tree that looked very strange. It takes three or four months to grow fruit, and the length of time depends on the growth environment.

Each fruit is 30cm, weighing 300 to 500 grams. They have a tough outer shell, yellow or red, 40 - 50. Fresh cocoa not only bitter and acid, fermentation treatment of cocoa beans appeared brown, chocolate beans similar to our usual familiar appearance.

Each cocoa tree is only a year to harvest 1-2 kg dry cocoa beans, the fermented, dried, remove impurities, grinding can get cocoa liquid lump to refining cocoa powder, cocoa butter, these products is the main raw material of making chocolate.

一棵可可树的长成需要十年，成熟的可可树最高达15米，带淡黄的粉红色小花直接生长在树干或主要的分支上，十万朵花中只有少部份可以结成果实，果实也是直接生长在树干上，这使得可可树看起来很奇特。由花变成果实需要经历三、四个月，时间长短取决于生长环境。

每颗果实阔可达30cm，重达300—500克，它们有坚韧的外壳，呈黄色或红色， 40—50粒可可种子就藏在粘液状的果肉里。新鲜的可可豆不但苦而且酸，发酵处理过的可可豆呈现棕褐色，类似于我们平日熟悉的巧克力豆的模样。

每棵可可树一年只能收获1-2千克干可可豆，经发酵、晒干、去除杂质、研磨等工艺可获得可可液块，用以提炼可可粉、可可脂，这些产品是制造巧克力的主要原料。

Cocoa Processing可可加工流程

Cocoa Application可可豆的应用

1）candy beverage饮料糖果类

Alkalized cocoa powder can be directly processed into drinks, add sugar, milk is more delicious.

碱化可可粉可以直接泡制成饮料，加入糖、牛奶更加美味。

Natural cocoa powder and cocoa butter, sugar and vanilla essence or other edible spices can be made into chocolate; chocolate milk further processed into milk chocolate.

天然可可粉加上可可脂、糖和香草香精或其它食用香料可以制成巧克力；巧克力加入牛奶进一步加工成牛奶巧克力。

Cocoa is also widely used in the production of ice cream, candy, cakes, by people's favorite, durable.

可可还被广泛用于冰激凌、糖果、蛋糕的制作，深受人们的喜爱，经久不衰。

2）health and beauty美容健康类

Cocoa in addition to a wealth of uses in the field of food, in the field of beauty has a significant effect of non substitution.

可可除了在食品领域有着丰富用途外,在美容领域更有着不可替代的显著功效

"Cocoa" unique charming fragrance can make people happy, improve mental excitement, promote skin blood circulation, make women more charming. Cocoa contains cocoa, yellow, and flavonoids and polyphenols have a refreshing effect, rich carbohydrates will provide the body to quickly provide heat.

“可可”独特的迷人芬香能使人身心快乐，提高精神兴奋点，促进肌肤血液循环，使女性更加妩媚。可可中含有的可可碱、黄烷酵、类黄酮和多酚具有提神的作用，丰富的碳水化合物将为人体迅速提供热量。

From the "cocoa" squeeze "cocoa butter" is a natural sunscreen, it will not on human skin caused any harm, it can effectively enhance the skin's resistance to ultraviolet light.

从“可可”中榨取的“可可油”是一种纯天然的防晒油，它不会对人体皮肤造成任何伤害，它能有效增强皮肤对紫外线的抵抗力。

"Cocoa butter" contains a variety of substances, can promote blood capillary relaxation, improve skin metabolism, stretch wrinkles, delay skin aging.

“可可油”中蕴含着多种物质，可促进毛细血管舒张，改善肌肤新陈代谢，舒展皱纹，延缓皮肤衰老。

Effectively adjust the mental pressure, ease the tension, anti depression, adjust the mood. (European women living in South Africa, in the heat of the sun, the sun, the skin will not be sunburn, still maintained so delicate, shiny.

有效调节精神压力，缓解紧张感，抗忧郁，调节人的情绪。（生活在南非的欧洲女性,在赤道炎炎的烈日下,皮肤却不会被晒伤,依然保持的那么娇嫩、光泽。）

chocolate types巧克力种类

Chocolate comes from the cocoa beans. Which parts of the seed are used, and what other ingredients are added, determines the type of chocolate that results.

1）Dark Chocolate黑巧克力

Dark chocolate contains a high percentage of ground and dried cocoa solids, which gives it its characteristic dark color. Because of its high cocoa and relatively low sugar content, it has a strong, bitter taste. Chocolate without any added sugar is known as bitter chocolate or baking chocolate; the expectation is that the cook will add sugar to suit the recipe. A slightly higher level of sugar produces bittersweet chocolate; the sweetest dark chocolate is semisweet.

黑巧克力含有较高比例的研磨和干燥的可可固体，这使它具有独特的深色。因其可可固体的高含量和低糖的特性，它有一种强烈的可可苦味。巧克力不带任何添加的糖都被称为苦巧克力或烘焙巧克力；厨师会根据自己的需求添加糖，以适应配方。含糖量稍高的巧克力会产生微甜的巧克力，最甜的黑巧克力是半甜的。

2）Milk Chocolate牛奶巧克力

The most common type of chocolate found in candy bars and other sweets, milk chocolate contains a mixture of cocoa, sugar and milk, usually but not always in the form of powdered milk;The mixture of milk and cocoa gives it a medium-brown color and a smooth, sweet flavor.

牛奶巧克力是一种最常见的巧克力，可以在糖果和其他甜食中找到。牛奶巧克力是含有可可固形物、糖和牛奶的混合物。 通常来说，这里的牛奶是指奶粉（因为巧克力很怕水）。牛奶和可可的混合物使它呈现中褐色，并有一种顺滑香甜的口感。

3）White Chocolate白巧克力

Unlike milk and dark chocolate, white chocolate contains no cocoa solids; its only cocoa content comes from cocoa butter, the fatty part of the cocoa bean. It has a creamy, mild flavor and an off-white color.

和牛奶和黑巧克力不同，白巧克力不含可可固体，其可可含量仅来源于可可脂， 即可可豆的脂肪部分。它是一种灰白色的奶油状并且口感温和的巧克力。

4）Flavored Chocolate调味巧克力

Except for the original chocolates, any chocolate that changes taste falls into this category, either by adding artificial spices, or adding natural extract, or by adding powdered ingredients (such as vanilla).

除了原味的巧克力们，任何改变了口味的巧克力都属于这一类，它们可以是加入人工香料，也可以是加入天然萃取物，也可以是加入磨成粉的原料(比如香草)。

Common flavors常见口味：

抹茶 matcha

朗姆酒 rum

咖啡 coffee

红豆 adzuki

薄荷 mint

草莓 strawberry

樱桃 cherry

柠檬 lemon

橙子 orange

葡萄 grape

蓝莓 blueberry

覆盆子 raspberry

蔓越莓 cranberry

芒果 mango

蜜桃 peach

苹果 apple

椰子 coconut

酸奶 yoghourt

香草 vanilla

玫瑰 rose

樱花 sakura

辣椒 chili

榴莲 durian

香蕉 banana

雪茄 cigar

肉桂 cinnamon

肉豆蔻 nutmeg

黄瓜 cucumber

芝士 cheese

香菇 mushroom

番茄 tomato

5）Nut Chocolate 坚果巧克力

the chocolate is wrapped in nuts. Generally speaking, it is wrapped in small nuts pieces or some whole grain (whole grain).

在巧克力里面包上坚果。一般来讲是包入碎坚果，也有的是包整粒(whole grain)。

common flavors 常见的口味有：

花生 peanut

杏仁 almond

核桃 walnut

夏威夷果 macadamia

榛子 hazelnut

开心果 pistachio

6）Cereal Chocolate 谷物巧克力

The concept of cereal chocolate and the nut chocolate is basically the same, except that it contains grains. The difference is that nuts are generally added directly,while grains need to be cooked first

谷物巧克力和坚果巧克力的概念基本一样，只不过里面包的是谷物。不同的是，坚果一般是直接加进去，而谷物需要先做熟。

Common flavors常见的口味有：

脆米 crispy rice

燕麦 oats

玉米片 corn flakes

芝麻 sesame

曲奇饼 cookies

饼干 biscuit

What we need

所需材料和工具

• 72% chocolate coins 72%含量黑巧克力
• bowls 不锈钢盆
• Chocolate molds 巧克力模具
• pastry bags裱花袋
• thermometer温度计
• baking papers烘焙纸
• silicone spatula 硅胶铲

这次用的是72% dark chocolate （72%可可含量的黑巧克力：可可固形物含量在72%左右）

steps步骤

1. Clean the chocolate molds清洁模具
2. Pour the chocolate coins into the bowl巧克力币倒入盆中
3. The right way to melt the chocolate正确的巧克力融化方式
4. Chocolate tempering 巧克力调温
5. Squeeze the chocolate into the molds灌模
6. Take the chocolates out of the molds脱模
7. Put the chocolates in a container 装入盒子

1.Clean the chocolate molds清洁模具

p: before we start, we have to clean the molds. Can you help daddy to clean them one by one?

k:ok. I can help you. I want to clean the small ones

p: what are you doing

k: I’m cleaning the molds

2.Pour the chocolate coins into the bowl巧克力币倒入盆中

P: daddy already poured the chocolate into the bowl. Look. These are chocolate coins. Look what’s in my hands. Do they look like coins? So we call them chocolate coins. This is a big piece of chocolate.

p: that is a pastry bag. It looks like a Christmas hat.

3.The right way to melt the chocolate正确的巧克力融化方式

(融化巧克力不能像融化黄油一样简单粗暴，而是需要升温➡️降温➡️再升温的这个过程，至于原因太复杂不作解释了）

P: now we are going to melt the chocolate. There are some water in the pot. We put the bowl on the pot. The warm water will melt the chocolate. We have to wait a moment

p: can we put the chocolate in the microwave to melt it

k: no

p: it will burn the chocolate. We have to melt the chocolate in this way

k: 化了吗

p: not yet. Look, the chocolate is going to melt

the chocolate has melted from solid to liquid巧克力从固体到液体的变化

4.Chocolate tempering 巧克力调温

1）Heat the chocolate to 45-50 degree

p: have a look at the chocolate. What’s happening to the chocolate

k: it’s melting

p: yes. It’s melting.

k: what is this

p: that’s a thermometer. use the thermometer to measure the temperature

d: what’s the temperature

p: 24 degree

k: 24 degree

d: is that enough? no. What’s the temperature we are going to? 45 to 50 degree

p: wow, that’s really high. The chocolate looks smooth. You hold him to have a look. The chocolate is getting smooth

d: what’s the temperature now

p: 31. Keep stirring. It looks so yummy

P: we remove the chocolate from the heat until it reaches 45-50 degree

2）cool the chocolate to 28-29 degree and reheat it to 31 degree

p: You help daddy measure the temperature again. let me help you. What is the temperature

d: it’s ready

p: so what’s the next step. I’ll measure again

p: don’t over melt it. What’s the next step? Let it cool off.

d: how could we cool it off. Firstly, cold water

p: look. now we have to cool the hot chocolate off ok? Daddy already put some cold water in another bowl. We put the bowl with the chocolate on the cold water to let it cool off. Keep stirring. Test the temperature

d: what’s the temperature now

p: 42 degree now.

k: 42,43

p: we have to measure the center of the chocolate right? But every time the temperature goes different. I don’t know which one is the correct. you measure it by yourself daddy. What’s the temperature now

d: 37. What’s the difference now?

p: look at the chocolate. It’s getting thicker and thicker. Let it cool off to 28 degree right?Is it fun to make chocolate? let daddy do it

p: once the chocolate cools to 28-29 degree, put it back to the pot and reheat it until 31 degree

The tempering curve of the dark chocolate we used

我们用的黑巧克力的调温曲线

How to temper the chocolate

巧克力如何调温（转自法国蓝带官网）

5.Squeeze the chocolate into molds灌模

p: after tempering, the chocolate now is ready to be used.

p: look what’s daddy is doing. Pour it into a pastry bag. Daddy is a professional patisserie. Daddy you look so professional

p: this is a pastry bag with chocolate inside. We squeeze the chocolate into molds. We do the big one first. Make the mold full. Smell. It smells nice. Right?

P: the nut is too big. Put it on the top. I press and you put. Put on the second one. You put and mommy will press. You can put some cranberries and blueberries. Not only nuts. Mix them. Some dried berries. The third one. That looks nice.

P: help daddy put the nuts in the chocolate. wipe your hands. put all the nuts.

p: choose the big one. This one. Finished? Well done. good job daddy

k: good job, daddy

p: you look professional. Yiyi, you look professional too. You helped daddy a lot today. Do you have fun to make chocolate?

k: yes

p: wonderful. Next we need to let the chocolate solidate (说错了，应该是solidify/set）

p: what a big spade! Make it flat. Use the big spade to take off the extra chocolate. Make the back of the chocolate flat

d: now the only thing we can do is wait

k: how long will it take

d: half hour

6.Take the chocolates out of the molds脱模

P: now let’s try to take them out. Wow, what does it look like

k: it looks like a snail.

p: It’s a snail shaped hand-made chocolate.

p: this one is a chocolate block. Move it to here. Chocolate blocks. How many pieces? one two three four

p: put them upside down.

k: chocolate blocks

7.Put the chocolates in a container 装入盒子

P: help mommy take off the chocolate. Keep going. Next one. Here is the small one. does it look like a b utton?

k: yes

p: they look like the b uttons on mommy’s coat. Big one. Small one. Another big one. Small one

k: it’s too (so much) fun. it’s very easy

p: yes. It’s easy to take out the b uttons. One more. Here is a small one. That’s enough. can you help mommy put the b uttons nice and neat. Put the snails.

p: it’s ok. You can wash your hands later. How many snails? let’s count

k: one two three four five six seven right nice ten eleven twelve thirteen

p: do you want eat the chocolate? You two go to wash hands.

p: oh. here is (are) chocolate letters. What is this

k: R, B, T