Chocolate bars

1

After the roasted twilight, disemboweled, pinned down on the cake bottom。

2

Slice with a piece of cake。

3

As shown below, there are three pieces on average。

4

Cream cream and fine sugar cut off from the fridge until 8 for distribution。

5

On the first piece of cake a proper amount of cream and a proper amount of mangotine。

6

It continues to wear appropriate amounts of cream and wraps fruit。

7

Put on the second piece of cake and a proper amount of mango-ding。

8

It continues to wear appropriate amounts of cream and wraps fruit。

9

Cover the last piece of cake。

10

The top and surroundings are evenly covered with cream。

11

On the edges are the bars made of black chocolate, and on the surface is the fruit。

12

Completed Chart

Chocolate bar: 1: Cut a piece of oil paper with the right width, and if you like to wrap it up more than the cake, cut the width to the desired number of centimetres. If you want to just wrap the cake, cut the width to the same centimetres as the cake. As for pasta cakes, how many centimetres are above them, just by measuring them with a ruler. 2: Oilpapers are cut to the same length as cakes. 3: Put this tailored oilpaper on a larger one. 4: The proper amount of black water is melted, the bag is filled with bouquets and a small mouth is cut. 5: Pull a more even amount of melted chocolate on the small oil sheet (if the scale of the oil paper is not relevant, because there is a gas paper cushion below) and pull the whole sheet. When it's condensed, put it up on the edge of the cake, slightly press it, and tear down the oilpaper. 6: The whole process needs to be careful not to break the chocolate。