Add 25 to 150 portions of caramel sugar to 100 portions of chocolate. The optimal amount of caramel is between 60 and 100 portions. If the caramel content is below 25 parts, the chocolate will lack sufficient plasticity at room temperature, making it difficult to mold and resulting in a product that is not well-formed and prone to deformation. On the other hand, if more than 150 parts of caramel are added, the chocolate becomes too soft to shape properly and, after drying, turns brittle and may crack easily, while also losing its rich chocolate flavor. Within the recommended blending range, a homogenizer can be used to mix the chocolate with caramel, creating a uniform mixture that has good plasticity. This allows the mixture to be molded at room temperature, producing a product that combines both chocolate and caramel flavors. After mixing, the mixture is cooled to around 5°C, which helps the excess fat to solidify on the surface. Once cooled, the mixture is stirred again using the homogenizer to ensure an even texture.
The mixture is then pressed into the desired thickness using a press roll or similar equipment, typically taking about 1 to 3 minutes to form a flat sheet. Using a plastic or metal mold, this sheet is shaped into various flower-like patterns. These patterns can be combined to create intricate designs and decorative shapes. Finally, the molded product is dried using dry air for 8 to 20 hours, resulting in a refined chocolate snack that is both flavorful and visually appealing. This process ensures a balanced texture, consistent flavor, and high-quality appearance, making it ideal for gourmet or specialty confectionery products.
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