Chocolate mirrors

Recipe Recommendations

• low-gluten flour 60 grams
• corn starch 12 grams
• eggs of 5
• oil 30 grams
• fine sugar 30 grams
• light cream 250 grams
• dark chocolate 150 grams
• egg yolk of 2
• milk 180 grams
• cocoa powder 40 grams
• gelatin 5 grams
• sugar 70 grams
• lemon juice few drops
• vanilla extract few drops

• sweetening
• roast
• several hours
• ordinary

Steps for Chocolate mirrors

1

Coco-Choose: 5 eggs of protein and egg yolk separated in waterless and oilless containers, 50 g of milk in egg yolk containers, 30 g of oil, 10 g of sugar, and a few drops of vanilla mixed with hand-activated eggs

2

60 grams of low-banded powder, 12 grams of corn starch, 20 grams of cocoa powder sifted, evenly mixed in the yolk paste

3

The proteins add a few drops of lemon juice and 20 grams of sugar to the eye of the protein. Fight

4

20 grams of sugar for the second time when the protein hits thin thickness, and the third time when the protein hits the gradient line, until the dry hair bubble

5

Add a third-point protein cream to the cocoa paste, evenly mixed up and down

6

All remaining protein creams are added to the cocoa paste, evenly mixed up and down

7

Falling into the mold, blowing out bubbles, entering the lower layer of the pre-heated oven, burning up and down 130 degrees 35 minutes, roasting up to 140 degrees, roasting up to 135 degrees 15 minutes, retorting out of the oven, distilling the molds

8

Split the cacao twilight into three, take two spares

9

Moose: 100 grams of milk, two yolks, 10 grams of sugar evenly mixed, little fire heated up into egg oars

10

Egg oars paste

11

150 grams of black chocolate cut in small blocks, melted into slurry paste and taken out (between 40 and 50 degrees)

12

Put it in an egg oar

13

After 10 grams of glitting ice bubbles, the water melts into liquid form, pours into chocolate egg paste, evenly mixed, and hangs to microtemperature

14

250 grams of light cream and 20 grams of fine sugar to 70% of the gourmet. Medium

15

Smuggle into moose

16

To reduce the prepared cacao twirl to a smaller round, and put it in the mould

17

Put it in Moose. Cover the cake

18

Add another piece of cake, pour it into the rest of Moose, flatten the surface into the freezer for a few hours to condensate

19

Noodle making: 180 grams of milk, 70 grams of sugar, 40 grams of cocoa powder in containers, in stoves Move

20

Burning in the middle of the fire, slowly mixing it into powder, turning the fire slowly into a sticky fire, evening with a soft glitting when the temperature drops to no hot hands

21

The cooler cacao paste is the best viscosity than a little bit of a shower of honey, which is to be slowly mixed so as not to produce a lot of bubbles, affect the effect of the omens, and when there are tiny bubbles, you can shake a few times over the table, and you can shake a bubble

22

The fridge takes out the cake model, smooths the face of the cake, moves the cake to the hanger, puts a large plate or mold under it for recovery of the oily cocoa paste

23

Scratch out of the top of the cake, (which can also be tilted down to the right or left) and the sticky cocoa paste will cover all the cakes (which, if not covered, can be wiped with a machete, but easy to trace) and will be in the freezer in half an hour to decorate the cake

24

A close-up. It's really bright. It's a mirror

25

It's easy to decorate

Chocolate mirrors Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes