Chocolate
By VicentaLakin
Recipe Recommendations
- cocoa butter 100 grams
- cocoa mass 150 grams
- light cream 60 grams
- powdered sugar 120 grams
- hazelnut 70 grams
Steps for Chocolate
1
Coco fat, cocoa plume is good。
2
Coco fat shredded, insulated water melted。
3
Cocoa blocks are shredded and thermal water melts. It is then poured into the cacao block solution and evenly mixed。
4
Light cream is mixed with sugar powder, and insulated water is mixed to the full dissolving of sugar powder。
5
When the powder melts, it feels a little like milk, but it's not that dense。
6
It doesn't matter if they're able to go or not。
7
Silicon moulds are added to chocolate fluids, which are evenly swayed and then rewinded and scratched on the surface. The mold is then frozen in the fridge for five minutes. They are then removed and the steps are repeated, with two layers of chocolate shell attached to the edge of the mold。
8
Take 100 grams of chocolate fluid and add 30 grams of cylindrical shredding, evenly mixed。
9
Implant chocolate solution into the mould, and the surface is shaved. The weather is cold, condensed fast, and when it is difficult to shave, it can be blown and hung clean. After the scraping, the molds are frozen in the fridge for more than an hour, making the chocolate fully form。
10
Strip, wrap the tin paper。
11
Load the box。
12
A recent picture。