Chocolate balls

When you're not involved in baking, you like, curious about, naively look at, and think it must be hard to make. So, when you start baking, you learn to make bread, cake, cookies, you can't even try to make eggs. Later, my friends who know how to bake told me that making egg curds is easier and easier to handle than other baking. Moreover, the food required for eggworms is more common and can be easily purchased and preserved. I began to try to make eggs under the encouragement and guidance of friends. No, no, no, no. The most profound thing is that egg tarts can always be fresh. The most useful approach is to make egg-baskets each time they are made with basic foods, and then add any of their favorite ingredients, or jam, or nuts, or fresh fruit, etc. With different ingredients, you can enjoy a different taste. It's like this chocolate omelet, and it's a suggestion from a home eater. They're just suggesting that I decide on the choice of food. I don't like chocolate sauce much, so it's useless. Cracking chocolate sugar into egg water, the baked eggworm, with its common taste, gives the eaters a different taste of melting chocolate. It's like chocolate sauce. Perhaps such an arbitrary adjustment may not be so authentic as to make the egg curd, but it suits the taste of the family。