Chocolate crown

1

The diet is the same: 85 per cent of cocoa fat and black chocolate beans are 10-20 grams, packed in bouquets, not cut, and the bag is tied. There are a lot of tools. First, one or more crowns are printed on paper. And one or more silica paper, scissors, tape, a cup for melting chocolate, a cylindrical object for painting the crown (or cup!), a thermometer for measuring the temperature, and some boilers. Well, there's also a refrigerator。

2

Cut off the entire crown pattern and cut a silica paper of just the size, taped on the surface of the cylindrical object, the pattern is lower and the paper is above. Stick it and put it in the fridge for a while。

3

Put the bouquets with black chocolate beans in a hot cup with water above 60°C, watch the pocket up and the chocolate is not wet。

4

A few minutes later the chocolate had melted, and it was also a process of cooling the chocolate by taking out a tissue to dry the water out of the bag and evening it with the hand. It's too low to draw。

5

When chocolate temperatures are around 50-60°C, shears the tip of her bag with scissors。

6

Take out the frozen cylindrical object and put an ice bag under it, but be careful not to put chocolate on the water. Squeeze the chocolate and draw the crown along the printed pattern。

7

Draw the crown, send it into the freezer。

8

The chocolate condensed and demersalized, the tape of the fixed oil sheet cut off from the back, carefully extract the cylindrical object, and untangle the oil paper. This step has to be easy. Chocolate can break easily. If it's in half, you can connect it with hot chocolate sauce. If it's broken, then redraw it。

9

Another product, the crown broke the top of the center when it was distilled, but without prejudice to beauty, the Lord was not lazy。

The chocolate crown can be used to please you, or the doll. I'm the big doll that made us. More to decorate the cake. 2. On the Internet it is said that warm chocolate can be used at about 30°C, but when my first crown is painted at about 45°C of chocolate sauce, it is already difficult to draw a smooth line, which then rises to 50~60°C, which is much better. 3. The chocolate sauce is drawn with a fast cooling and denseness, with its fingers clattering the bouquet and heating it on the wall of a hot water cup, which will dissolve. Cuts can be connected with hot chocolate sauce, but not in several petals. White chocolate condensation is slow and can be painted at more temperatures, but I have not tried many degrees. It has been said that it is easier to operate in adipose。