My heart's loose
By VicentaLakin
Another change in raw milk sugar -- the inside of truffle chocolate. In a bitter chocolate, it's a fragrance of milk sugar; in a seemingly hard shell, it's covered in soft inside, and it melts
Recipe Recommendations
- dark chocolate 50 grams
- fine sugar 75 grams
- light cream 150 grams
- maltose 24 grams
- cocoa powder 30 grams
- milk fragrance
- cook
- several hours
- simple
Steps for My heart's loose
1
Prepare for use
2
Pour light cream, malt sugar, sweet sugar into the bowl
3
It's hotter, it's even
4
The color was translucent and started to grunt
5
Keep messing up to light coffee
6
It's so cold, it doesn't burn
7
Separated into 16
8
Black chocolate in small pieces
9
Insulation to melt
10
Put the milk candy on the chocolate
11
Put cocoa powder on it
12
Pack it with sugar. Enjoy itMy heart's loose Make Tips
The milk candy must be stirred continuously during heating to prevent the bottom of the pot from burning. The number of pieces is based on your preferred size; larger pieces mean fewer in number, while smaller pieces mean more in number.