Chocolate strawberry is a dessert deeply loved by consumers all over the world. It is an ideal choice for holiday gifts and afternoon tea desserts because of its exquisite appearance and fragrant taste. Today, we will share a simple and efficient chocolate strawberry recipe with you, and introduce how to use the chocolate strawberry machine, the baking machine, and the professional chocolate tempering machine to improve production efficiency and product quality.
Food Preparation
- Fresh Strawberries 500g
- Appropriate Amount of White Chocolate (for decoration)
- Dark Chocolate Beans 300g
- Small Amount of Chopped Nuts (optional)
Equipment Recommendation and Instructions for Use
1. Professional Chocolate Tempering Machine
The use of a continuous chocolate tempering machine can ensure that chocolate achieves the best fluidity and gloss. Compared with manual melting, the temperature regulator can control the temperature more accurately and avoid chocolate from caking or whitening due to overheating, which is the first choice for professional dessert production.
Key Operation Points
- Dark chocolate is heated to 45°C to melt, then cooled to 27°C, and then heated to 31°C to maintain stable operation.
2. Chocolate Strawberry Machine
This equipment is specially designed for large quantities of chocolate strawberry packages. By automatically dipping and rotating the chocolate layer evenly, the production speed is greatly improved, and the appearance of each strawberry is consistent and the texture is smooth.
Advantages
- Automatic operation, saving labor.
- Uniform coating, no dripping.
- It can be used with a variety of chocolate raw materials.
3. Panning Machine Coating Chocolate
It is suitable for further coating chocolate or broken nuts on the surface of strawberries, so that the product level is richer. The equipment can continuously spray chocolate and air-dry during the rotation process, ensuring that the coating is firm and the appearance is round and smooth.
Production Step
- Wash strawberries, remove leaf stalks, and dry them thoroughly.
- Use a professional chocolate tempering machine to adjust the temperature of the chocolate.
- Put strawberries in the chocolate strawberry machine and dip them in the chocolate package.
- You can choose to use the panning machine coating chocolate to coat a second layer of flavors, such as white chocolate or a nut layer.
- Refrigerate the finished product for 20 minutes and then package or eat it directly.
Create a Chocolate Product Production Line
In addition to the above three kinds of equipment, we also recommend that you pay attention to the cacao roasting machine, cocoa bean cracker and winnower, etc., to help you build an efficient chocolate automatic production line to meet OEM, mass production, or customization needs. For more detailed information about chocolate equipment, please contact us, and we will provide you with a quick response and professional support.
