Ice chocolate
By VicentaLakin
Ice chocolate -- 70% of the Fafna's ice-cool energy recipe is for Guyana's black chocolate, and the chocolate's love of the horse, and every piece of the taste bud in your tongue is a release of your soul! This is a work that is very simple and neutral, and there are no more scenes, except for the chocolates I made with my own hands, with Olio's Twinkies and a magazine, which shows in real time the real scene when I taste food. Professional photography and scenery are the ways in which their operators commercialize, and I simply love to make good food and photography, so I just want to show the realst feeling of the moment, and it's the soul of people like me who play photography! White makes it white, black makes it black, gray keeps it hard and warm
- sweetening
- frozen
- several hours
- simple
Steps for Ice chocolate
1
ALL THE INGREDIENTS IN THE FORMULATION ARE PREPARED, AND THE COMPOSITION IS REGULATED IN TIPS。
2
in the breaker, the switchboard sets the soup pattern (three minutes) and starts mixing with the start/stop and then freezes it in the fridge for about two hours; the non-breaker can boil it with a small kettle until all the food melts, and the freezer cools for about two hours after the room cools。
3
After cooling, add ice to the wall breaker and then select the LCE ice bar pattern (15 seconds), press start/stop and break with the ice。
4
The breaker carries its own cleaning function, adding a drop of scrubber and water-thrust to Clean, and the machine will self-clean the debris of the wall, and when the procedure is completed, wash the remaining scrubber under the tap。Ice chocolate Make Tips
FAFNER, 70 PER CENT OF GUYANA'S COCOA FAT, 70 PER CENT OF WHICH IS PURE BLACK CHOCOLATE, TASTES HARSH, BUT MY TASTE IS THAT I DO NOT LIKE TOO BITTER TO CHOOSE OTHER LEVELS, 46 PER CENT OF WHICH IS MODERATE, 36 PER CENT OF WHICH IS WARMER IN CARAMEL MILK, AND OTHER BRANDS CAN BE REGULATED ACCORDING TO THEIR OWN TASTES, WITH A WARM HINT NOT TO CHOOSE TO SUBSTITUTE COCOA-BASED CHOCOLATE, AND NO UNDERSTANDING OF MY OWN DEGREE. COTTON SUGARS MAY BE SELECTED IN LIQUID OR PARTICULATE FORM, AND THE QUANTITY IS ADJUSTED ACCORDING TO THE SELECTION OF THE COCOA FAT CONTENT OF CHOCOLATE, AND THE THICKER, THE SWEETER. THERE IS ALSO A REGULATION OF THE CORRESPONDING CONCENTRATION OF MILK, WHICH IS VERY THICK AND WHICH PREFERS TO FIT IN THE ORDINARY BOX. 3. A VACUUM MODE CANNOT BE USED IN THE HEATING FUNCTION OF THE NUWAVEVE WALL BREAKER, THE FIRST DISTURBANCE OF CHOCOLATE REQUIRES HEATING TO TOTAL DISSOLUTION, AND THE SECOND SELECTION OF THE LCE ICE BAR MODEL. 4. IN ADDITION TO THE WALL BREAKER, A MILK PAN CAN BE BOILED, WITH THE CHOICE OF A THICK BOTTOM FREE OF THE MILK PAN, SLOWLY BOILED WITH A SMALL FIRE, MIXING UNTIL IT IS FULLY MELTED, AND ROOM COOLING IS RECOMMENDED BEFORE COOLING IN THE FRIDGE。