Isisekelo sanoma yimuphi ushokoledi yimikhiqizo yekhwalithi ephezulu ye-cocoa: ubhontshisi we-cocoa, i-cocoa powder nebhotela le-cocoa. Futhi isisekelo sikashokoledi ophilayo yimikhiqizo ye-cocoa enokucubungula okuncane okushisayo namakhemikhali. Kubonakala sengathi ukuze wenze ushokoledi ophilayo ekhaya, kwanele ukuvakashela isitolo sokudla sezempilo sebhotela le-cocoa ne-cocoa powder. Kodwa akuyona yonke into elula kangaka.
U-Natalia Spiteri, ushokoledi ongahluziwe, umbhali wesifundo sochwepheshe esiphelele sokwenza ushokoledi oluhlaza ngesiRashiya:
“Umehluko omkhulu phakathi kukashokoledi ophilayo kanye noshokoledi ojwayelekile ophekwe ezimbonini ukuthi ushokoledi ophilayo wenziwa ngezithako ezelashwe ngokushisa okuphansi, ngaphandle kokusebenzisa ama-microwave noshukela ocolisisiwe. Ukwakheka kungase kuhlanganise kuphela ukunambitheka kwemvelo kanye nodayi (izinongo, amafutha abalulekile, okukhishwe kwezimbali, njll.). Enkambweni yokwenza ushokoledi ophilayo, sinethuba lokulondoloza izinto ezisebenzayo zikabhontshisi we-cocoa, ama-enzyme, amavithamini namaminerali, kanye nokugwema ukusetshenziswa koshukela ocolile kanye nezithasiselo ezizuzisa kuphela umenzi, hhayi umthengi.
Inqubo yokwenza ushokoledi wangempela esikalini sezimboni iyinkimbinkimbi futhi inezigaba eziningana:
1. Ukuqoqwa kukabhontshisi we-cocoa, ukuvutshelwa kwawo nokomiswa.
2. Ukushisa ubhontshisi we-cocoa, ukuhlubula ungqimba lwangaphandle lwe-husk (imithombo ye-cocoa).
3. Ukugaya ubhontshisi we-cocoa ku-cocoa unama, kulandelwa ukuhlukaniswa kwebhotela le-cocoa.
4. Ukuthola i-cocoa powder ekhekheni elisele, i-alkalization.
5. Ukugaya imikhiqizo ye-cocoa ngoshukela ocolile ku-melangeur.
6. Inqubo yokushisa, evame ukuqhutshwa ngokusebenzisa ama-oven microwave.
Yile ndlela ushokoledi wangempela olungiselelwe ngayo, okungabandakanyi ukusetshenziswa kwamanye amafutha, ama-flavour okufakelwa kanye nama-dyes, izithasiselo ezandisa impilo yeshalofu futhi zithuthukise ukwethulwa kwemikhiqizo kashokoledi.
Ukwenza ushokoledi ophile onempilo ekhaya, okudingayo nje amathuluzi ambalwa nezithako zekhwalithi.
Amathuluzi amancane adingekayo yisitsha sensimbi, i-thermometer yokudla kanye nesikali setafula.
Izithako ziyibhotela le-cocoa, i-cocoa powder kanye ne-sweetener (ukhukhunathi noma ushukela womoba uvame ukusetshenziswa, kodwa ezinye izinhlobo ze-sweetener zingasetshenziswa). Ngale sethi, ungaqala ukusebenza ekhaya.
Wenziwa kanjani ushokoledi ongahluziwe?
Inqubo ngokwayo ilula kakhulu: izithako ze-cocoa zincibilika emanzini okugeza esitsheni sensimbi esinokulawula ukushisa kusetshenziswa i-thermometer - ukushisa akufanele kudlule ama-48-50 degrees. I-sweetener ibe isifakwa ku-cocoa. Ushokoledi olungile uyathululwa futhi uthele isikhunta.
Iphuzu eliyinhloko ngemva kokuxuba izithako ukuthuthumela kwenqwaba eqediwe. Akuwona wonke umuntu owaziyo ngale nqubo, futhi yona, ibaluleke kakhulu ekulungiseleleni ushokoledi. Ukushisa kuqukethe izigaba eziningana: ukushisa ushokoledi kuya kuma-degree angu-50, ukupholisa ngokushesha kuya kuma-degree angu-27 kanye nokushisa kancane kuya kuma-degree angu-30. Ngenxa yokushisa, ushokoledi uba cwebezelayo, ugcina umumo ocacile, awukho ushukela noma i-greasy coating kuwo.
Amantongomane ahlukahlukene, izithelo ezomisiwe, amajikijolo aqandisiwe kanye nembewu kungafakwa kushokoledi othelwe ezibunjeni. Ububanzi bomcabango bunqunyelwe kuphela izintandokazi zakho zokunambitha. Ushokoledi oshisayo upholiswa esiqandisini kuze kube yilapho uqina.
Kungcono ukuthenga zonke izithako zikashokoledi ophilayo ezitolo zokudla kwezempilo. Ngokufanelekile, wonke umkhiqizo kufanele ubhalwe ukuthi uluhlaza.
Jabulela ukulinga ushokoledi!