Chocolate pastilles are ingredients that are ideal for all kinds of chocolate. They are easy to melt and can be used in confectionery, restaurant desserts or simply in the home. As the holidays approach, it's worth thinking about what a well-crafted cake can mean to your guests. Do you love chocolate? Or is the family crazy about chocolate desserts? This is the solution!
Why use it?
The chocolate pastilles, which Matusz -Vad also sells, make kitchen work much easier. They are definitely a pleasure to work with, as they are easier to thaw and therefore easier to handle. Another advantage is that, since they are fully prepared, they can be used straight away in cakes without melting. They can be used to make creams, hot chocolate, bonbons and cakes. And if you're looking for something a little more savoury, it's also the perfect ingredient for meats or dressings.
The pastille
Its primary meaning is a product formed into a sheet or disc shape by mixing a powder-based active substance with a binder. It can also refer to ingestible, ingestible or water-soluble medicinal preparations, and is used in gastronomy, confectionery as a flavour additive and as a base material. It is usually produced by pressing technology and is distinguished from tablets by the way it is prepared. However, it is safe to say that makes kitchen work easier and guaranteed good, consistent quality.
How is pastille made?
Finely ground cocoa beans are used to make chocolate. The higher the quantity of cocoa, the better the quality. Sugar and cocoa butter are added and the beans are refined by rolling to make the granules as small as possible. This technological processing produces the cocoa paste. In the next stage, the cocoa is further mixed, ground and refined. Cocoa butter is added again. The mixture then undergoes another mixing phase, which makes it even more homogeneous and loses its bitterness through continuous aeration. To make it perfect, tempering follows. This means heating the mixture almost to boiling point, then cooling it, and repeating this several times. This gives the chocolate a soft texture and a bright, shiny colour. The finished mixture is then moulded into different shapes and packaged.
What makes a good chocolate pastille?
If tempered properly, it can be made into a beautifully shiny, crunchy chocolate. It is suitable when the cocoa butter content makes it melt pleasantly in the mouth. It is very important that it is made from selected cocoa beans, as this will balance the bitter taste of the cocoa with the sweetness of the additives. The consistency of the chocolate is also a very important factor in its usability. The particle size of the cocoa and sugar influences its fluidity during the various cooking processes. Viscosity, on the other hand, is also greatly influenced by the high fat content of the raw material.
