Chocolate snowball
By VicentaLakin
Chocolate snowballs, using the combination of Fafner's chocolate and ginger, this combination is a little "stimulation," how does it feel to have chocolate luminous and ginger spicy together
Recipe Recommendations
- eggs 50g
- dark chocolate 115g
- low-gluten flour 33g
- almond powder 36g
- fine sugar 40g
- butter 20g
- baking powder 1g
- ginger slices appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Chocolate snowball
1
Gingerware is processed into Kang Yong
2
Eggs added to the sugar cane to the thick pine drops of the ribbon
3
Black chocolate and butter melt, so that the temperature is not too high and can be maintained at around 50 degrees。
4
Put the egg fluid in the hot chocolate and mix it evenly。
5
Low powder and powdered powder, almond powder mixed into chocolate egg paste。
6
Join Kang Yong
7
The mixed flat paste will be wet and softer and will be easier to operate in cold storage for 15 minutes。
8
Split the dough into 10 grams and line it up into a ball on the grill for 30 minutes
9
Preheat ovens are pre-heated and are sent to the oven for baking at 200 degrees in the middle of the fire and for 13 minutes once the frozen chocolate balls are covered with sugar powder. Get out of the oven and dry the seal。
10
It's a little cracky in the oven. It's the perfect chocolate snowballChocolate snowball Make Tips
select high-quality chocolate with a cocoa content of 65% or more; leave a gap of about 1 cm in the oven