Coffee chocolate(ka fei qiao ke li )

Coffee chocolate

Introduction:

"All of a sudden, I let go of the follow-up operation and let it take shape directly. So, turn out the storage for a long time do not know what things, the liquid into a small pit, and then wait for it to solidify. It was for this reason that I left this trust, but I never used it. Always feel that this thing is not good demoulding, ready to be damaged when demoulding. Later facts proved that this worry was totally unnecessary. The chocolate is relatively soft and needs to be carefully demoulded without damaging the mold. Knock more and come out. "

Production steps:

Step 1: Materials

Step 2: cut the chocolate into small pieces and set aside

Step 3: pour brandy into coffee powder, stir well, set aside

Step 4: bring the cream to a boil and remove from the heat

Step 5: pour in the coffee wine and stir well

Step 6: add the chocolate chip

Step 7: stir in hot water until smooth

Step 8: add butter

Step 9: stir until melted

Step 10: add maltose

Step 11: mix well

Step 12: inject into the mold and refrigerate until set

Step 13: pull out

Step 14: Pack tin foil

Materials required:

Instant coffee powder: 2G

Brandy: 4G

Cream: 50g

Dark chocolate: 85g

Butter: 11g

Maltose: 7g

Note: Chocolate heating temperature should not be too high, about 45 degrees can be. In the process of operation, if the temperature is low and the chocolate solidifies, you can sit in hot water and continue to operate after melting

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Fei Qiao Ke Li