Raw chocolate

By VicentaLakin

Raw chocolate
THIS IS A SWEET PIECE FROM JAPAN CALLED NAMACHOCOLATE, WHICH IS CALLED RAW CHOCOLATE IN CHINESE. THE JAPANESE TEXT "BORN" IS DIRECTLY USED, MEANING "FRESH, ALIVE." FRESH MILK, CREAM AND EVEN WINE ARE USUALLY USED. IT'S SOFT AND SOFT, IT'S SHORT. IT MUST THEREFORE REMAIN IN THE REFRIGERATOR AND EAT AS SOON AS POSSIBLE. ELEMENTS OF SUCCESS: IT IS SUGGESTED THAT HIGH-QUALITY CHOCOLATE BE USED TO MAKE THE TRICK。

Recipe Recommendations

  • dark chocolate 400g
  • animal cream 200ml
  • rum 15ML
  • cocoa powder appropriate amount

Steps for Raw chocolate

  • Make Raw chocolate step 0
    1
    i'm using 21cm multiplied by 21cm's dish. it's a good height! anyway, the size of the grill is related to the amount of this chocolate mixture
  • Make Raw chocolate step 1
    2
    Plus oil paper
  • Make Raw chocolate step 2
    3
    I use black chocolate for baking, 54% cocoa and 35% animal cream
  • Make Raw chocolate step 3
    4
    Cut the chocolate, so when the cream gets in, it melts evenly and quickly
  • Make Raw chocolate step 4
    5
    i added 15 millimeters of rum, but no, it's an option
  • Make Raw chocolate step 5
    6
    Put the cream in the pot and heat it up with a medium fire until there's a little bubble coming out of it. That's the rhythm before it boils
  • Make Raw chocolate step 6
    7
    Pour it in and cut it in
  • Make Raw chocolate step 7
    8
    It's okay to start with a bit of bubbles, and it's gonna be okay with the mixing。
  • Make Raw chocolate step 8
    9
    Put it in the mold, and I'll put a little bit of the plaster in it
  • Make Raw chocolate step 9
    10
    You can put the fridge in 4-5 hours
  • Make Raw chocolate step 10
    11
    after you take it out of the fridge, measure it with a ruler and mark it with a knife! my mark is 2.5 cm x 2.5 cm! it'll be better to cut with a thinner knife. it'll heat up with hot water, dry it up and cut it! every cut, wash with hot water and dry it! then you put cocoa powder on the net and you're done with it

    • Raw chocolate Make Tips

    If the cream boils, the temperature inside the chocolate will exceed 50 degrees when poured in, causing separation. The chocolate will also become dull with white spots! Cocoa butter will float to the surface! Keep all tools that come into contact with the chocolate dry. The sweetness of this recipe is just right. For those who want it sweeter, simply choose chocolate with a higher or lower cocoa percentage. You can also mix in milk chocolate

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