Coco Wind
By VicentaLakin
Classic black chocolate, sweet in bitterness and sweet in the smell of cocoa, makes chocolate-eating taste buds irresistible. Today, the classic black chocolate, 55% cocoa, is made of pure chocolate & lt; laganache & gt; and the classic cocoa-covered sponge cake in black. Mabellegénoiseàlaganache, for specific illustrations, see the original link at http://blog.sina.com.cn/s/blog_65d750630101d7n1.html
Recipe Recommendations
- white sugar 100 grams
- eggs of 3
- flour 50 grams
- Pure cocoa powder 20 grams
- corn flour 30 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Coco Wind
1
Chocolate Frozen Cake: Insulated to heat, eggs and sugar. Then you add sifted flour, corn flour, fermentation powder, cocoa powder. Smash even. The oven is preheated between 190 and 200 degrees. It is baked completely to the surface, with a light pressure on the surface with its hand, which means it is baked。2
Chocolate jackets and coatings (laganache): Black chocolate: 250 g butter: 50 g liquid cream: 200 g g glucose (Glucose): 50 g of cream and glucose boiled with heat, poured into the chocolate, evenly mixed, and eventually added butter。3
I cut the baked cake into three pieces, put sugar on each layer and then put on chocolate pie. The top floor is made of pretty coats。Coco Wind Make Tips
TIP: When preparing the final coating, add some cream to dilute it.