Chocolate Moose
By VicentaLakin
A classic dessert, after the yolk has been emulsed, Moose as a whole has a sense of improvisation, with respect for guests or as tea。
- sweetening
- cook
- several hours
- ordinary
Steps for Chocolate Moose
1
(b) Smelts and water in the milk pots, where the fire is hotter and the sugar melts, i.e. the syrup is cold
2
Sweet chocolate is placed in a hot pot of 50 degrees and insulated to smooth
3
(b) 45 ml of syrup and yolk in a mixing basin, heated by water, with constant blundering of yolk at 80 degrees in hot water
4
It's been shattering until the yolk gets thicker, like in the picture
5
Put the egg basin in the cool water immediately, while mixing the heat
6
The yolk drops to room temperature and puts rum in the mix
7
(a) Melting chocolate
8
(b) Balancing the yolk with the chocolate, which is shown as unmixed
9
Light cream just removed from the fridge, to be distributed up to 6-7; hand-pumping is better to control the condition
10
One second of the cream is poured into the chocolate paste, evenly mixed
11
And pour in the remaining light cream, which is completely flat
12
Combination of chocolate paste in containers, covering the membrane in the freezer, will be available for consumption in about an hour。
13
They can be decorated with chocolate crumbs, or made with ice creamChocolate Moose Make Tips
The yolk is long and must be sent to a very dense state, with the hot tub heating with a very small fire。