Tea and chocolate
By VicentaLakin
“Breathing” in raw chocolate means “fresh” because it is handmade, low-fat, low-fat sugar, so there are certain requirements for a short shelf life and for the temperature to be preserved, so it should be more expensive in the chocolate world。
Recipe Recommendations
- white chocolate 175g
- unsalted butter 7g
- light cream 50g
- matcha powder 5g
- sweetening
- cook
- an hour
- ordinary
Steps for Tea and chocolate
1
The light cream pours into the pot and the little fire heats up when it boils。
2
Put chocolate in the pot and mix it to melt。
3
Add butter and stir it up to smooth。
4
Scanning tea powder while chocolate is still hot, evenly mixed。
5
Pour chocolate into the oil-painted mold, shake it a few times, remove bubbles。
6
Refrigerator freezes for three hours or more until condensation。
7
Coagulated chocolates will be demoulded with a small hot knife of a gun, which will be cut in pieces。
8
Just put tea powder on the chocolate surface。Tea and chocolate Make Tips
Chocolate/1. Chocolate choice of pure cocoa butter for baked chocolate, which is not recommended for substitute cocoa fat, is both bad taste and taste and bad health. 2. Those who do not like white chocolate can also be replaced with milk chocolate or black chocolate, but do not have to sift in tea powder, which can be either tea powder or cocoa powder. When chocolate is added to the cream, it must be in a state of fire. Chocolate is sensitive to temperature, and too high a temperature can lead to oil separation or granulation。