88% black chocolate
By VicentaLakin
Recipe Recommendations
- cocoa mass
- cocoa butter 14g
- powdered sugar 13g
- sweetening
- other
- half an hour
- simple
Steps for 88% black chocolate
1
75%: cacao block 67g, cocoa fat 12g, sugar powder 26g. 88 per cent: cacao block 78g, cocoa fat 14g, sugar powder 13g. 100% black chocolate, cocoa block 105g. cuts into containers, melts with a temperature of 55-65 degrees and can be poured into the molds without particles, with an almond and a better taste。
2
Melting。
3
Refrigerator freezes for three hours。
4
Nice。
5
It's good。