Method for manufacturing chocolate using seonji chocolate manufactured with this

摘要

The present invention relates to a method for producing chocolate using paper. Chocolate production method using the paper of the present invention, A first step (S1) of dissolving 400 g of the selected covert chocolate into a medium bath; A second step (S2) of preparing the first chocolate mixture by melting 100 g of fresh cream and 100 g of milk in small portions at a temperature of 60 ° C. and completely dissolving it in a medium bath in the chocolate melted in the first step; The third step of preparing a second chocolate mixture by stirring together 50 g of almond chips, 20 g of crackers cut to a particle size of 5 mm, and 100 g of semi-dried prunes cut to a particle size of 3 mm in the first chocolate mixture of the second step. (S3) and; A fourth step (S4) of dividing 30 g of the filtered sesame or pig in the second chocolate mixture of the third step into four chunks and thoroughly cooking the mixture at a temperature of 65 ° C. to solidify into a chocolate lump; And A fifth step (S5) of placing the clump of chocolate solidified in the fourth step on a heritage paper and forming a shape with a diameter of 30 mm and a length of 120 mm, and then rolling it in a packaging wrap to store in a refrigerator for 2 hours to completely solidify; In the method of manufacturing chocolate using the composed paper, The chocolate chunk of the fourth step, It is characterized by 50% by weight of covered chocolate, 12.5% by weight of fresh cream, 12.5% by weight of milk, 6.25% by weight of almond chips, 2.5% by weight of crackers, 12.5% by weight of semi-dried plums (furun), and 3.75% by weight of linen. . According to the chocolate using the paper of the present invention, Due to the appearance and texture of chocolate, satisfaction with sweetness, and the proper harmony of the paper, the effect of the paper is maintained, and chocolate can be produced that can be stored for a long time. At the normal temperature during the chocolate manufacturing process, the paper, which is tired of cattle or pigs, acts as a strong coagulant to facilitate the production of raw chocolate, and the paper contained in chocolate has the effect of catching the excessive sweetness or bitterness of chocolate.