Raw chocolate

1

Food ready。

2

Boiled cream and aqueducts in the milk pot。

3

Tied in circles in a bowl with chocolate. (If chocolate is not a coin, a little chocolate is to be broken in advance)。

4

A lid will remain static for one minute and will be mixed with an egg-beater or a razor until the chocolate is fully melted and evenly mixed. (Give me some time. In March now, it took about six minutes for all the melted grapefruits

5

If the chocolate doesn't melt completely, burn the water in a pot until it boils, turn off the fire, and the chocolate melts until it melts

6

It's softened with butter, mixed again。

7

When butter melts completely, it creates a strong sense of chocolate sauce. It's silky

8

Take one of the molds you like (which can be either a whole or a small one) and put on it a layer of film or baking paper。

9

Inverted into refrigeration for more than three hours。

10

The freeze was so hard that it was coated with cocoa powder, and the buttons were torn off to protect the film。

11

A layer of cocoa powder is placed on the surface and is gently positioned with a knife。

12

The knife bubbles with hot water for 10 seconds and the kitchen paper drys. The knife is pressed vertically twice and does not draw backwards. That's a nice cut。

13

Coca powder is in the bag, it's in it, it's in it, it's in it, it's in it, it's in it, it's in it, it's in it, it's in it。

14

YOU CAN EAT OR YOU CAN KEEP COLD STORAGE. I DON'T WANT TO GIVE A 2-YEAR-OLD GRAPEFRUIT, BUT HE DOESN'T LIKE IT

300 g of chocolate with 100 g of chocolate, made a few times, and Makoto prefers bitter tastes and doesn't buy extra milk chocolate if you only like a little bit of it. ~2 recommends deep-coloured Favena cocoa powder, beautiful color! There are no restrictions on chocolate at all and imports and domestic production are not at all relevant. If I have to recommend it, Fafner's a baker's brand. This chocolate has a sense of readyness, very softness, and is also destined to withstand high temperatures, so it must be stored in cold storage before it is tasted. If it is to be taken away, it can be covered with cocoa powder and “protected by ice”. It is best to eat within three days after five coats of cocoa powder, to freeze and store them when they are not, to wrap chocolates that are not covered in cocoa powder in membranes and to store them for a week。