Chocolate duet
By VicentaLakin
Recipe Recommendations
- eggs of 2
- corn oil 23g
- low powder 50g
- cocoa powder 10g
- baking powder 4g
- milk
- fine sugar 50g
- dark chocolate 160g
- gelatin tablets 5g
- light cream 260g
- white chocolate 400g
- sweetening
- frozen
- an hour
- simple
Steps for Chocolate duet
1
When all the material at the bottom of the cake is poured into the egg basin, it is evenly thrown into the oven with an eggbeater。
2
180 degrees Celsius for 10 to 15 minutes。
3
The bottom of the baked cake is cold and three inches of mousse is rounded。
4
When milk boils a little bit, the fire goes up with a bubbling glittin and when it melts completely, pours hot milk into the black chocolate and stirs it into the milk。
5
The milk mixture of chocolate milk after emulsion is non-particle-free。
6
Light cream and sugar, 60% of which is followed by milked chocolate。
7
Flip evenly。
8
Moose's fluid is fed half of each of the moulds in a bag, and is put in a freeze。
9
Milk heats up and joins Gilliding。
10
White chocolate pours in and stirs to white chocolate to melt。
11
The light cream hair (with a moderate stroke) was a bit hard and chocolate mixed, and then mixed with a flat machine。
12
The white chocolate mousse liquid is loaded in a bouquet to extract frozen chocolate from the chocolate and continues to be injected into the bottom of the cake, which is thick on an eight-point cap。
13
After one night of freezing, demouldering is made of a small amount of black chocolate and hot milk that waits for temperature to be decompressed with blueberries or chocolate beans on demersal mousse。Chocolate duet Make Tips
The 8-inch 6-inch cake grinder, without silicon moulds, is enough to make an 8-inch or two 6-inch separate Black Chocolate Moose, and a 6-inch black chocolate moose formulation is perfect for a 6-inch demersalized version of the formula, which is equivalent to a black chocolate moose and cocoa powder。