Milk flavored peanut chocolate(nai xiang hua sheng qiao ke li )

Milk flavored peanut chocolate

Introduction:

"This is an adapted version. It only makes some changes to the original party for the convenience of the materials at hand. Yuan Fang had seen it many times before, but he didn't understand why it was called "milk fragrance". Does the milk smell come from light cream? But it doesn't seem that the amount of light cream is much? It was only when I started that I suddenly realized that the butter used in this recipe was more than the chocolate I had made before, but the "milk fragrance" came from here? And peanut is its own random change, so the name of peanut must be added. "

Production steps:

Step 1: Materials

Step 2: pour the cream into a large bowl and heat

Step 3: add butter

Step 4: melt and mix well

Step 5: add the chopped chocolate and mix well

Step 6: add peanut butter and stir well,

Step 7: add brandy and mix well

Step 8: remove the bowl from the hot water and stir until the chocolate is thick

Step 9: load the decoration bag

Step 10: squeeze into a ball of uniform size

Step 11: round by hand

Step 12: drizzle with melted chocolate

Step 13: roll a layer of ground peanuts

Step 14: let the chocolate set

Step 15: pour another layer of chocolate

Step 16: let the chocolate set

Step 17: Pack tin foil and keep it sealed

Materials required:

Cream: 15g

Butter: 32g

Dark chocolate: 100g

Brandy: 5g

Peanut butter: 25g

Peanuts: right amount

Note: no brandy can be replaced with rum, no rum can be added. The water insulation heating temperature should not be too high 40-50 degrees. If the room temperature is high, the chocolate can be refrigerated until set.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Hua Sheng Qiao Ke Li