<p>周六做的FT， 太忙了實(shí)在沒時(shí)間整理??</p><p><br></p><p>爸爸欠了很久的手工巧克力，周末終于有時(shí)間做一做，工具和原材料都是公司里帶回來的。手工巧克力是個(gè)技術(shù)活，寶爸很久沒有親自動(dòng)手了，有些生疏。不過這不妨礙孩子和寶爸的親子時(shí)光。媽媽在旁邊的英語旁白顯得有些多余??但是參加工程的都知道，不能錯(cuò)過任何FT的機(jī)會(huì)…能說多少說多少，哈哈</p><p><br></p><p>巧克力的來源和種植加工方面的知識(shí)太專業(yè)，爸爸用中文講解，孩子聽的似懂非懂。 簡(jiǎn)單的部分例如巧克力的應(yīng)用，比如可以做成巧克力冰淇淋、巧克力飲料、巧克力蛋糕、糖果還可以做成護(hù)膚品，聽得很起勁。正好家里有可可脂做的護(hù)膚品，孩子很好奇一直問是不是可以吃?? </p><p><br></p><p>手工巧克力制作過程中孩子參與了用溫度計(jì)測(cè)溫度，往模具里放堅(jiān)果和最后的脫模環(huán)節(jié)。</p> <p style="text-align: center;"><u>Cocoa Origins可可起源</u></p><p>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" ".</p><p>可可樹起源于南美，是一種熱帶長綠植物，屬于梧桐科，只能生長在南緯20度到北緯20度之間，年平均溫度需要在18-28℃之間，需要高濕度，海拔應(yīng)低于300米，所以目前可可樹被廣泛種植在拉丁美洲、東南亞、非洲。可可豆是可可樹的種子，美洲的瑪雅人稱其為cacau，并將可可豆烘干碾碎，和水混合成一種苦味的飲料。1753年生物學(xué)家林奈把可可樹正式命名為Theobroma cacao，theobroma是希臘語，意思是“神的食物”。</p> <p style="text-align: center;"><u>Cocoa Growth可可種植</u></p><p>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.</p><p>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.</p><p>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.</p><p>一棵可可樹的長成需要十年，成熟的可可樹最高達(dá)15米，帶淡黃的粉紅色小花直接生長在樹干或主要的分支上，十萬朵花中只有少部份可以結(jié)成果實(shí)，果實(shí)也是直接生長在樹干上，這使得可可樹看起來很奇特。由花變成果實(shí)需要經(jīng)歷三、四個(gè)月，時(shí)間長短取決于生長環(huán)境。</p><p>每顆果實(shí)闊可達(dá)30cm，重達(dá)300—500克，它們有堅(jiān)韌的外殼，呈黃色或紅色， 40—50粒可可種子就藏在粘液狀的果肉里。新鮮的可可豆不但苦而且酸，發(fā)酵處理過的可可豆呈現(xiàn)棕褐色，類似于我們平日熟悉的巧克力豆的模樣。</p><p>每棵可可樹一年只能收獲1-2千克干可可豆，經(jīng)發(fā)酵、曬干、去除雜質(zhì)、研磨等工藝可獲得可可液塊，用以提煉可可粉、可可脂，這些產(chǎn)品是制造巧克力的主要原料。</p> <p style="text-align: center;"><u>Cocoa Processing可可加工流程</u></p> <p style="text-align: center;"><u>Cocoa Application可可豆的應(yīng)用</u></p><p>1）candy beverage飲料糖果類</p><p>Alkalized cocoa powder can be directly processed into drinks, add sugar, milk is more delicious. </p><p>堿化可可粉可以直接泡制成飲料，加入糖、牛奶更加美味。</p><p>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.</p><p>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；巧克力加入牛奶進(jìn)一步加工成牛奶巧克力。</p><p>Cocoa is also widely used in the production of ice cream, candy, cakes, by people's favorite, durable. </p><p>可可還被廣泛用于冰激凌、糖果、蛋糕的制作，深受人們的喜愛，經(jīng)久不衰。</p><p><br></p><p>2）health and beauty美容健康類</p><p>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. </p><p>可可除了在食品領(lǐng)域有著豐富用途外,在美容領(lǐng)域更有著不可替代的顯著功效</p><p>"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. </p><p>“可可”獨(dú)特的迷人芬香能使人身心快樂，提高精神興奮點(diǎn)，促進(jìn)肌膚血液循環(huán)，使女性更加?jì)趁??？煽芍泻械目煽蓧A、黃烷酵、類黃酮和多酚具有提神的作用，豐富的碳水化合物將為人體迅速提供熱量。</p><p>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. </p><p>從“可可”中榨取的“可可油”是一種純天然的防曬油，它不會(huì)對(duì)人體皮膚造成任何傷害，它能有效增強(qiáng)皮膚對(duì)紫外線的抵抗力。</p><p>"Cocoa butter" contains a variety of substances, can promote blood capillary relaxation, improve skin metabolism, stretch wrinkles, delay skin aging. </p><p>“可可油”中蘊(yùn)含著多種物質(zhì)，可促進(jìn)毛細(xì)血管舒張，改善肌膚新陳代謝，舒展皺紋，延緩皮膚衰老。</p><p>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. </p><p>有效調(diào)節(jié)精神壓力，緩解緊張感，抗憂郁，調(diào)節(jié)人的情緒。（生活在南非的歐洲女性,在赤道炎炎的烈日下,皮膚卻不會(huì)被曬傷,依然保持的那么嬌嫩、光澤。）</p> <p style="text-align: center;"><u>chocolate types巧克力種類</u></p><p>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.</p> <p><u>1）Dark Chocolate黑巧克力</u></p><p>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.</p><p>黑巧克力含有較高比例的研磨和干燥的可可固體，這使它具有獨(dú)特的深色。因其可可固體的高含量和低糖的特性，它有一種強(qiáng)烈的可可苦味。巧克力不帶任何添加的糖都被稱為苦巧克力或烘焙巧克力；廚師會(huì)根據(jù)自己的需求添加糖，以適應(yīng)配方。含糖量稍高的巧克力會(huì)產(chǎn)生微甜的巧克力，最甜的黑巧克力是半甜的。</p> <p><u>2）Milk Chocolate牛奶巧克力</u></p><p>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.</p><p>牛奶巧克力是一種最常見的巧克力，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。 通常來說，這里的牛奶是指奶粉（因?yàn)榍煽肆芘滤?。牛奶和可可的混合物使它呈現(xiàn)中褐色，并有一種順滑香甜的口感。</p> <p><u>3）White Chocolate白巧克力</u></p><p>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.</p><p>和牛奶和黑巧克力不同，白巧克力不含可可固體，其可可含量僅來源于可可脂， 即可可豆的脂肪部分。它是一種灰白色的奶油狀并且口感溫和的巧克力。</p> <p><u>4）Flavored Chocolate調(diào)味巧克力</u></p><p>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). </p><p>除了原味的巧克力們，任何改變了口味的巧克力都屬于這一類，它們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)。</p><p><br></p><p>Common flavors常見口味：</p><p>抹茶 matcha</p><p>朗姆酒 rum</p><p>咖啡 coffee</p><p>紅豆 adzuki</p><p>薄荷 mint</p><p>草莓 strawberry</p><p>櫻桃 cherry</p><p>檸檬 lemon</p><p>橙子 orange</p><p>葡萄 grape</p><p>藍(lán)莓 blueberry</p><p>覆盆子 raspberry</p><p>蔓越莓 cranberry</p><p>芒果 mango</p><p>蜜桃 peach</p><p>蘋果 apple</p><p>椰子 coconut</p><p>酸奶 yoghourt</p><p>香草 vanilla</p><p>玫瑰 rose</p><p>櫻花 sakura</p><p>辣椒 chili</p><p>榴蓮 durian</p><p>香蕉 banana</p><p>雪茄 cigar</p><p>肉桂 cinnamon</p><p>肉豆蔻 nutmeg</p><p>黃瓜 cucumber</p><p>芝士 cheese</p><p>香菇 mushroom</p><p>番茄 tomato</p> <p><u>5）Nut Chocolate 堅(jiān)果巧克力</u></p><p>the chocolate is wrapped in nuts. Generally speaking, it is wrapped in small nuts pieces or some whole grain (whole grain). </p><p>在巧克力里面包上堅(jiān)果。一般來講是包入碎堅(jiān)果，也有的是包整粒(whole grain)。</p><p><br></p><p>common flavors 常見的口味有：</p><p>花生 peanut</p><p>杏仁 almond</p><p>核桃 walnut</p><p>夏威夷果 macadamia</p><p>榛子 hazelnut</p><p>開心果 pistachio</p> <p><u>6）Cereal Chocolate 谷物巧克力</u></p><p>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</p><p>谷物巧克力和堅(jiān)果巧克力的概念基本一樣，只不過里面包的是谷物。不同的是，堅(jiān)果一般是直接加進(jìn)去，而谷物需要先做熟。</p><p><br></p><p>Common flavors常見的口味有：</p><p>脆米 crispy rice</p><p>燕麥 oats</p><p>玉米片 corn flakes</p><p>芝麻 sesame</p><p>曲奇餅 cookies</p><p>餅干 biscuit</p> <p style="text-align: center;"><u>What we need</u></p><p style="text-align: center;"><u>?所需材料和工具</u></p><ul><li>72% chocolate coins 72%含量黑巧克力</li><li>bowls 不銹鋼盆</li><li>Chocolate molds 巧克力模具</li><li>pastry bags裱花袋</li><li>thermometer溫度計(jì)</li><li>baking papers烘焙紙</li><li>silicone spatula 硅膠鏟 </li></ul><p><br></p> <p>這次用的是72% dark chocolate （72%可可含量的黑巧克力：可可固形物含量在72%左右）</p> <p style="text-align: center;"><u>steps步驟</u></p><ol><li>Clean the chocolate molds?清潔模具</li><li>Pour the chocolate coins into the bowl巧克力幣倒入盆中</li><li>The right way to melt the chocolate正確的巧克力融化方式</li><li>Chocolate tempering 巧克力調(diào)溫</li><li>Squeeze the chocolate into the molds灌模</li><li>Take the chocolates out of the molds脫模</li><li>Put the chocolates in a container 裝入盒子</li></ol><p><br></p> <p><u>1.Clean the chocolate molds?清潔模具</u></p><p>p: before we start, we have to clean the molds. Can you help daddy to clean them one by one?</p><p><b>k:ok. I can help you. I want to clean the small ones</b></p><p>p: what are you doing</p><p><b>k: I’m cleaning the molds</b></p> <p><u>2.Pour the chocolate coins into the bowl巧克力幣倒入盆中</u></p><p>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><p>p: that is a pastry bag. It looks like a Christmas hat. </p> <p><u>3.The right way to melt the chocolate正確的巧克力融化方式 </u></p><p>(融化巧克力不能像融化黃油一樣簡(jiǎn)單粗暴，而是需要升溫??降溫??再升溫的這個(gè)過程，至于原因太復(fù)雜不作解釋了）</p><p>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><p>p: can we put the chocolate in the microwave to melt it</p><p><b>k: no</b></p><p>p: it will burn the chocolate. We have to melt the chocolate in this way</p><p><b>k: 化了嗎</b></p><p>p: not yet. Look, the chocolate is going to melt</p> <p>the chocolate has melted from solid to liquid巧克力從固體到液體的變化</p> <p><u>4.Chocolate tempering 巧克力調(diào)溫</u></p><p><br></p><p>1）Heat the chocolate to 45-50 degree</p><p>p: have a look at the chocolate. What’s happening to the chocolate</p><p><b>k: it’s melting</b></p><p>p: yes. It’s melting. </p><p><b>k: what is this</b></p><p>p: that’s a thermometer. use the thermometer to measure the temperature</p><p>d: what’s the temperature</p><p>p: 24 degree</p><p><b>k: 24 degree</b></p><p>d: is that enough? no. What’s the temperature we are going to? 45 to 50 degree</p><p>p: wow, that’s really high. The chocolate looks smooth. You hold him to have a look. The chocolate is getting smooth</p><p>d: what’s the temperature now</p><p>p: 31. Keep stirring. It looks so yummy</p><p>P: we remove the chocolate from the heat until it reaches 45-50 degree</p><p><br></p> <p>2）cool the chocolate to 28-29 degree and reheat it to 31 degree</p><p>p: You help daddy measure the temperature again. let me help you. What is the temperature</p><p>d: it’s ready</p><p>p: so what’s the next step. I’ll measure again</p><p>p: don’t over melt it. What’s the next step? Let it cool off. </p><p>d: how could we cool it off. Firstly, cold water</p><p>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</p><p>d: what’s the temperature now</p><p>p: 42 degree now. </p><p>k: 42,43</p><p>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</p><p>d: 37. What’s the difference now?</p><p>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><p>p: once the chocolate cools to 28-29 degree, put it back to the pot and reheat it until 31 degree</p> <p>The tempering curve of the dark chocolate we used</p><p>我們用的黑巧克力的調(diào)溫曲線</p> <p>How to temper the chocolate </p><p>巧克力如何調(diào)溫（轉(zhuǎn)自法國藍(lán)帶官網(wǎng)）</p> <p><u>5.Squeeze the chocolate into molds灌模</u></p><p>p: after tempering, the chocolate now is ready to be used. </p><p>p: look what’s daddy is doing. Pour it into a pastry bag. Daddy is a professional patisserie. Daddy you look so professional </p><p>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><p>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> <p>P: help daddy put the nuts in the chocolate. wipe your hands. put all the nuts. </p><p>p: choose the big one. This one. Finished? Well done. good job daddy</p><p><b>k: good job, daddy</b></p><p>p: you look professional. Yiyi, you look professional too. You helped daddy a lot today. Do you have fun to make chocolate? </p><p><b>k: yes</b></p><p>p: wonderful. Next we need to let the chocolate solidate (說錯(cuò)了，應(yīng)該是solidify/set）</p><p>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</p><p>d: now the only thing we can do is wait</p><p><b>k: how long will it take</b></p><p>d: half hour</p> <p><u>6.Take the chocolates out of the molds脫模</u></p><p>P: now let’s try to take them out. Wow, what does it look like</p><p><b>k: it looks like a snail. </b></p><p>p: It’s a snail shaped hand-made chocolate. </p><p>p: this one is a chocolate block. Move it to here. Chocolate blocks. How many pieces? one two three four</p><p>p: put them upside down. </p><p><b>k: chocolate blocks</b></p> <p><u>7.Put the chocolates in a container 裝入盒子</u></p><p>P: help mommy take off the chocolate. Keep going. Next one. Here is the small one. does it look like a b utton? </p><p><b>k: yes</b></p><p>p: they look like the b uttons on mommy’s coat. Big one. Small one. Another big one. Small one</p><p><b>k: it’s too (so much) fun. it’s very easy</b></p><p>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><p>p: it’s ok. You can wash your hands later. How many snails? let’s count</p><p><b>k: one two three four five six seven right nice ten eleven twelve thirteen</b></p><p>p: do you want eat the chocolate? You two go to wash hands. </p><p>p: oh. here is (are) chocolate letters. What is this</p><p><b>k: R, B, T</b></p>