Tushen kowane cakulan shine samfuran koko masu inganci: wake, koko foda da man shanu koko. Kuma tushen cakulan mai rai shine samfuran koko tare da ƙarancin zafi da sarrafa sinadarai. Zai yi kama da cewa don yin cakulan mai rai a gida, ya isa ziyarci kantin sayar da abinci na kiwon lafiya don man shanu da koko. Amma ba komai ba ne mai sauƙi.
Natalia Spiteri, ɗanyen chocolatier, marubucin cikakkiyar kwas ɗin ƙwararru akan yin ɗanyen cakulan a cikin Rashanci:
“Babban bambanci tsakanin cakulan mai rai da talakawa, cakulan da aka shirya a masana'antu shine cewa ana yin cakulan mai rai daga sinadarai waɗanda aka yi musu maganin zafi mai sauƙi, ba tare da yin amfani da microwaves da ingantaccen sukari ba. Abun da ke ciki na iya haɗawa da ɗanɗanon yanayi kawai da rini (kayan yaji, mai mai mahimmanci, tsantsa furanni, da sauransu). A cikin aiwatar da yin cakulan mai rai, muna da damar da za mu adana abubuwa masu aiki na koko, enzymes, bitamin da ma'adanai, da kuma guje wa yin amfani da sukari mai ladabi da ƙari waɗanda ke amfana kawai masu sana'a, ba mai siye ba.
Tsarin yin cakulan na gaske akan sikelin masana'antu yana da rikitarwa sosai kuma ya ƙunshi matakai da yawa:
1. Tarin wake na koko, fermentation da bushewa.
2. Gasa waken koko, bare daga waje na husk (rijiyoyin koko).
3. Ana nika waken koko a cikin man koko, sannan a raba man shanun koko.
4. Samun foda koko daga sauran cake, alkalization.
5. Nika kayan koko tare da ingantaccen sukari a cikin melangeur.
6. Tsarin zafin jiki, wanda sau da yawa ana aiwatar da shi ta amfani da tanda na microwave.
Wannan shi ne yadda aka shirya ainihin cakulan, wanda ba ya haɗa da yin amfani da wasu kitse, dandano na wucin gadi da dyes, abubuwan da suka kara daɗaɗɗen rayuwar rayuwa da inganta gabatar da samfuran cakulan.
Don yin cakulan lafiyayye mai rai a gida, duk abin da kuke buƙata shine ƴan kayan aiki da kayan abinci masu inganci.
Ƙananan kayan aikin da ake buƙata sune kwanon ƙarfe, ma'aunin zafin jiki na abinci da ma'aunin tebur.
Abubuwan da ake amfani da su sune man koko, garin koko da kuma abin zaƙi (an fi amfani da sukarin kwakwa ko gwangwani, amma ana iya amfani da sauran nau'ikan zaƙi). Tare da wannan saitin, zaku iya fara aiki a gida.
Yaya ake yin danyen cakulan?
Tsarin kanta yana da sauƙi: ana narke sinadaran koko a cikin wanka na ruwa a cikin kwano na ƙarfe tare da sarrafa zafin jiki ta amfani da ma'aunin zafi da sanyio - dumama kada ya wuce digiri 48-50. Sai a zuba mai zaki a cikin koko. Chocolate da aka shirya yana da zafi kuma an zuba shi cikin molds.
Babban mahimmanci bayan haɗuwa da kayan aikin shine zafin jiki na gama taro. Ba kowa ya san game da wannan tsari ba, kuma, bi da bi, shine mafi mahimmanci a cikin shirye-shiryen cakulan. Tempering ya ƙunshi matakai da yawa: dumama cakulan zuwa digiri 50, saurin sanyaya zuwa digiri 27 da ɗan zafi zuwa digiri 30. Godiya ga zafin jiki, cakulan ya zama mai sheki, yana riƙe da siffar fili, babu sukari ko mai laushi a kai.
Ana iya ƙara goro iri-iri, busassun 'ya'yan itace, busassun berries da tsaba a cikin cakulan da aka zuba a cikin gyare-gyare. An iyakance ikon yin hasashe ta hanyar abubuwan da kuka zaɓa kawai. Ana kwantar da cakulan mai zafi a cikin firiji har sai ya taurare.
Zai fi kyau saya duk kayan abinci don cakulan rai a cikin shagunan abinci na kiwon lafiya. Da kyau, kowane samfurin ya kamata a lakafta danye.
Gwajin cakulan farin ciki!