Homemade black chocolate
By VicentaLakin
Bioketone, with its fat energy, appropriate protein, strict carbon water intake, seems difficult, but when you look at the food, you find that a lot of good things can be eaten without guilt. Chocolate, for example, is not edible at the end of my diet (control of fat and carbon water periods), but it is used to satisfy myself every day during the ketone season. Chocolate that can satisfy high-fat, low-carbon water is scarce in supermarkets, 99 per cent of Swiss lichen is available, but generally only in large supermarkets, so they want to buy their own raw materials to make them more suitable。
Recipe Recommendations
- cocoa mass 100
- cocoa butter 100
- milk 40
- of erythritol 40
- bitter taste
- other
- half an hour
- simple
Steps for Homemade black chocolate
1
Cocoa liquid blocks and cocoa fats are weighed and placed in containers to dissolve in warm water. Because cocoa liquids and cocoa fats are very easy to melt, the water temperature can be kept warm, with thermometers at 60 degrees。
2
The surrogate can increase or decrease in proportion to the individual's taste, and I like bitter chocolate, so I can't stop eating it, so I've added chrissarite, and I want to reduce the amount of food, if you like sweetness, I suggest less. The sugar must melt with milk and then be added to the chocolate fluid, otherwise the sugar can't melt in the chocolate fluid, and you'll get the taste of the sugar grain of sand。
3
Dissolved and mixed, with increasing intensity over time, followed by continuing mixing with milk syrup。
4
Put the mixed chocolate fluid in the mould and freeze the fridge for half an hour。
5
Stereocardial weights of 2.8 g and square weights of 3.8 g, with a total of 40 groups of approximately 40 calories per group and a fat content of 88 per cent。