Mommy And Triplets Transmigration

Chocolate Stems

Five days passed Aleyza saw the finished chocolate. So Aleyza will continue to make sweet chocolate.

The cocoa beans that you have fermented before must be dried and sorted manually by hand, it is necessary to choose the appropriate brown seeds between their weight and type to each other. The easiest way is to count chocolate seeds as much as 100 grams and if the chocolate seeds are good, then chocolate in 100 grams consists of 80 to 90 seeds. If it's not like the measure, it means the chocolate is of poor quality.

Grilling

After drying or drying, then is the roasting process, this process is done so that the aroma of chocolate comes out, the distinctive aroma that arouses this taste, the roasting process of each seed has a different temperature and time.

Winnowing

After the brown seeds are finished in the roast, the next process is the separation of the shell from the brown seeds that you will later process, this cocoa separation must be liver – liver because cocoa fruit is very prone to damage if in the process of breaking this is not careful – liver. For the breakdown of cocoa to get quality fruit.

Grinding

In a half-destroyed form, the core of the cocoa bean should be finely ground, and the results will be better if the grinding tool you use is stone, stone, but the chocolate grinding machine will be easier for you to use in processing it, later in this mass destruction will be a thick brown liquid.

Stiring

The thick chocolate liquid is still a paste, you can make the taste better by adding other ingredients such as milk and sugar so that the taste is sweeter.

Couching

Of the process will be produced pasta that is rather sweet, then the next step is to put it into the stirring process, this process is also done to reduce acidity. As long as the chocolate paste must be stirred continuously so that the sour taste can be reduced, this is marked by the hot air out of chocolate, you should use a stirring machine so that the results are better and faster.

Tempering

Tempering is the last process in chocolate processing, which is separating chocolate based on the type of milk. In this last stage he usually gets cocoa butter and cocoa powder. Cocoa butter will be called white chocolate because the color is like white butter, and in this stage dark chocolate or dark brown will be printed in the form of bars or bars.

After her chocolate so Aleyza tried it and it tasted as she wished. So Aleyza brought some chocolate bars to try her four children and her loyal servants.

" Hello you Mama made something new. So try it." said Aleyza while bringing chocolate bars and fresh lemon iced tea.

Elrick and Adriana were the first to walk over because they remembered what Mama had done a few days ago.

" Is this mama?" adriana asked while pointing at the chocolate bar that was on the plate.

" This chocolate bar tastes good and sweet. Try it." Aleyza told Adriana.

Elrick, who heard him nod his head, grabbed the chocolate bar and bit it.

" Well.it's delicious." said Elrick while jumping happily.

Seeing Elrick's reaction made Alrick, Melvin, and Adriana immediately try it.

Aleyza who saw the reaction of her four children smiled happily before returning her gaze towards Eli.

" Eli, it looks like we're continuing the conversation that was delayed five days ago" Aleyza said, taking Eli's serious look.

Eli who heard it scrunched his forehead confused.

" What's Miss talking about?" eli asked confusedly who seemed to have forgotten him.

Aleyza who heard it shook her head before then answered him.

" About Duke Riddle Emperor Lucius' half-brother. I want to know all about her" Aleyza said with a mysterious smile.

The countine...