Raw chocolate
Introduction:
"Go through the Chocolate recipe for that little cream. This fresh cream is really fresh. I fished it out of milk. Afraid of being damaged after a long time, I am eager to find a way out for it. After thinking about the cakes, bread and biscuits, I finally decided to use them to make chocolate. Hot meals in winter. According to the materials in hand, I slightly changed the formula. "
Production steps:
Step 1: Materials
Step 2: cut chocolate chips and set aside
Step 3: pour the cream into the pot, heat and boil, and let it cool
Step 4: pour into the chocolate chip
Step 5: stir until smooth
Step 6: add butter
Step 7: stir evenly to be particle free
Step 8: add syrup and stir well
Step 9: add brandy,
Step 10: mix well
Step 11: pour into the mold and refrigerate until set
Step 12: remove
Step 13: cut into 2 cm square pieces
Step 14: roll in cocoa powder
Step 15: Pack tin foil
Materials required:
Cream: 65g
Dark chocolate: 100g
Butter: 8g
Corn syrup: 8 g
Brandy: 3 G
Cocoa powder: moderate
Note: Brandy can be replaced with rum. The temperature of cream poured into chocolate should not be too high. The operating temperature of chocolate should be about 36-40 degrees. If it is cold, you can operate in hot water, but the temperature should not be too high.
Production difficulty: simple
Craft: Skills
Production time: several hours
Taste: sweet
Chinese PinYin : Sheng Qiao Ke Li
Raw chocolate
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