French chocolate Suvere

souffle, a famous french dessert. a few days ago, the hotly aired "twelve spectrums", and this was the first time that the dessert was so popular. the most well-known feature of this snack is its extremely short grace period. in just a few minutes, from coming out of the oven to falling down, sufrey went through a huge transformation from a plume of plumes to a plume of plumes of collapse. the simple reason for this is that sovere's climb is based on a massive amount of protein that swells after heat. and when it comes out, the protein bubbles contract cold, and the size of sovere will naturally shrink. but it's also because of the large amounts of protein used, sovere's plumbing, lightness of mouth, real imperviousness, and a sense of happiness in the clouds (some of which is similar to the medium-sized snack “silhouette sand”). what we're doing today is "chocolate sovere," and the square comes from a friend, "paris kid." this snack has been done many times. but as a food, it's always too much to eat first, so it's not like it's just coming out, and that's what's left. it's a great square, a strong chocolate fragrance, and the air taste of the cake, and it's a contradiction and a perfect combination. in such a chilling early winter, the smell of cocoa with oily fragrance, and the color of deep brown, are more tempting! that's great. thank you for sharing. this snack is definitely worth collecting and doing it again. because of the number of times i've done it, the material and the amount of it, i've been completely familiar with it. i usually keep a third of the square, make two bowls 9 cm in diameter) and warm the people you care about