Wine heart chocolate

1

Carcass: Milk warmed, poured into white chocolate, mixed to melt chocolate。

2

Join the bellies and continue to stir to smooth。

3

Pour a well-made wine heart in a bag and put it in a freezer。

4

Shells: Water in the milk pan to burn the smallest fire and hot glass bowls on the seat。

5

Half the black chocolate mixed to most melt。

6

Take off the glass bowl and mix the chocolate with the rest of the chocolate。

7

Melt chocolate in the bowl with extra temperature。

8

Taking a room-temperature spoon, with chocolate on it for three to five minutes, which can be condensed and luminous means that the temperature is right。

9

Chocolate pours into the molds, and then tumbles out the extra chocolate。

10

Scratch the face of chocolate。

11

The molds are retweeted on oilpapers, waiting for chocolate to condensate。

12

Squeeze into the wine heart。

13

Seal with the remaining black chocolate。

14

Put the chocolate room in a hot spot and then decompress. ♪ Quick buddy can freeze and condensate ♪

15

Melt some white chocolates and squeeze them with raisins。

The variety of chocolates, such as black chocolates, milk chocolates, white chocolates, etc., can be chosen according to individual preferences. It is recommended, however, that chocolates with pure cocoa fat be selected and that no substitute cocoa fat be recommended. Before using pure cocoa fat chocolate, a warmer step is required, which is easier to condensate and demodel, and the surface of the finished product is more glamorous and less melting at room temperature. /Save/end product storage time: 2-3 days for room temperature and 4-5 days for refrigeration