Crisp milk chocolate(bao cui niu nai qiao ke li )

Crisp milk chocolate

Introduction:

"Should it be chocolate? Or chocolate? It depends on whether you want it to be a chocolate or a chocolate chip. Although it's a re adaptation of the adaptation plan, I don't want it to deviate from its original intention - chocolate. So, it can only be, it must be crisp milk chocolate! A piece of milk chocolate with a biscuit on it, not a biscuit with chocolate on it. Of course, they can mirror each other, depending on which side of the mirror you are standing on. "

Production steps:

Step 1: material and mold

Step 2: chocolate chip

Step 3: pour chocolate and milk into a bowl

Step 4: heat with water and stir continuously

Step 5: until completely melted

Step 6: put a plastic film under the tile mold and fill the hole with chocolate

Step 7: scrape with a scraper

Step 8: put on a cracker

Step 9: put the mold into the refrigerator for a few minutes

Step 10: take out, turn over and remove the plastic film

Step 11: demoulding

Step 12: use scissors to cut off the irregular edges of the biscuit

Step 13: cut them one by one

Step 14: wrap it in tin foil

Materials required:

Milk: 25g

Dark chocolate: 110g

Protein crackers: 30 pieces

Note: this chocolate can also be finished directly with milk chocolate. If it's not easy to demould, you can use a thin knife to make a circle along the outer edge of the chocolate.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bao Cui Niu Nai Qiao Ke Li