Milky peanut chocolate
By VicentaLakin
This is a modified version, which has been partially modified for the purpose of starting a borderline material-friendly relationship. It's been seen many times before, and it's not clear why it's called a "cheek." Is the cream coming from the cream? But it doesn't look like much cream. It wasn't until we did it. So this formula used to use more butter than all the chocolates that we've made before, but it's here. And peanuts are random changes of their own, so peanuts have to be named。
Recipe Recommendations
- light cream 15 grams
- butter 32 grams
- dark chocolate 100 grams
- brandy 5 grams
- peanut butter 25 grams
- peanuts appropriate amount
- sweetening
- skills
- several hours
- simple
Steps for Milky peanut chocolate
1
Use the material
2
Light cream pours into a bowl of water to heat up
3
Add butter
4
Melting and mixing
5
Add shredded chocolate, tune it
6
Add peanut butter, evenly mixed
7
Add the brandy
8
Take the bowl out of the hot water and mix it with chocolate. Status
9
Loading a flower bag
10
Squeeze into a flat ball
11
Clean it up with your hands
12
Melting chocolate
13
Roll one layer in the groundnut
14
To chocolate condensation
15
Another chocolate
16
Still to chocolate condensation
17
Wrap it up, seal it upMilky peanut chocolate Make Tips
If you don't have brandy, you can substitute it with rum; if you don't have rum, you can also leave it out. When heating over a water bath, the temperature should not be too high; 40-50 degrees Celsius is sufficient. If the room temperature is high, you can put the chocolate in the refrigerator to chill until set.