Star chocolate

Recipe Recommendations

• white chocolate 300g
• cocoa butter
• oil-soluble pigments appropriate amount
• fondant toner a little
• light cream 120g
• lemon of 3
• salt 2g
• glucose 20g
• white rum 10g
• unsalted butter 30g

• sweetening
• baking
• half an hour
• senior

Steps for Star chocolate

1

FIRST, A LITTLE ALCOHOL SPRAYED IN THE CHOCOLATE PC MODEL, AND WITH A COTTON BALL, THE MOLDS WERE WIPED CLEAN AND REPLACED. IT'S BETTER NOT TO HAVE ANY WATER

2

The appropriate amount of cocoa fat is poured into a water-free composite pan, and the group heats it up. (Do not exceed 70 degrees maximum)

3

When cocoa fat in step 2 is cooled to about 30 degrees, it is painted in the mould of step 1 with a few permits of fat on a clean cotton ball. ♪ A little thin, too thick ♪

4

a mixture of 10 g cocoa fat, 10 g white chocolate, and a few white pigments is mixed into small pots, and the mixture is heated and melted in a waterproof (microwave)。

5

When the mixture in step 4 is cooled to about 30 degrees, a small amount of the mixture is applied to the toothbrush, with a fingertip to brush the toothbrush, and the mixture is inserted into the mould to produce a star effect。

6

A small amount of gold-coloured sugar powder is glued with a hair brush, which goes up into the mold and forms a flash layer (like a star if it is hidden); after the gold-coloured powder, a small amount of pearl-white powder can be inserted into the mould to form a contrast of colour。

7

the remaining mixture in step 4 is mixed with 40 g cocoa fat, purple oil soluble pigment, and the mixture is heated and melted in a water-coated (microwave) manner, filled in a sprayer, sprayed on the side of the mould, creating a star sky effect。

8

50g cocoa fat, 10g white chocolate, blue oil soluble colours are mixed and the mixture is heated with water-coated (microwave)。

9

When the blue mixture in step 8 cools up to about 30 degrees, a small amount of the mixture is painted in the mould with the fingertips (a loop, softening of strength, avoiding scratching of the purple layer) to create a colour difference。

10

A small amount of pearl-white powder is added to the mold, and the powder is blown out of the fan, creating a sense of the silver layer in the sky。

11

In the mould, an additional purple and blue mixture is sprayed as a base colour to avoid light penetration (if the mixture has been condensed, it needs to be melted again) and, when cocoa resin has been condensed, the surface excess cocoa resin is removed with a chocolate shovel and replaced。

12

A modest amount of chocolate is poured into a clean, unwatered container, the chocolate is melted in an insulated (microwave) manner (between 40 and 45 degrees), a modest amount of new chocolate (about 1/3 of chocolate paste) is added, softly mixing the chocolate to cool it up to 26-27 degrees and then back to around 28 degrees。

13

The warm chocolate paste in step 12 was injected into the mold, and the wind bubble in the chocolate paste was struck by a chocolate shovel。

14

Rewind the mold, hit the side side of the mold with a chocolate shovel, free out the excess chocolate, remove the chocolate from the surface of the mold, and form a chocolate shell inside the mold, which is placed in white chocolate condensed, with backup。

15

the lemon gennash packaging is then made and 300 g white chocolate is first poured into a clean container without water, and the insulated water (microwave) melts the chocolate and provides backup。

16

Combination of light cream, glucose and salt to boil, and mixing of two lemon chips with a razor while the heat rushes into the chocolate paste of step 15。

17

Add three lemon juices of lemon to the mixture of step 16 and mix them with a razor, until the mixture cools to about 35 degrees (if it is less than 35 degrees, the water is required to heat it back), and add softened salt-free butter to mix it with a razor and mix it with rum。

18

At about 27 degrees of cooling in step 17, Gunache is filled in a bouquet, squeezed into the mold about 7-8 minutes slow and sent to the refrigerator for cooling until Gunache condenses. The change is soft and condensed

19

A few warm white chocolates were painted on the surface of the mould, and the surface of the mould was levelled with chocolate shovels (I put a trans-print on it, and there were flowers on it) and sent to the freezer。

20

The cooled chocolate is removed from the fridge and the retorts are removed after room temperature。

Star chocolate Make Tips

Recipe Categories

• dessert recipes