(fan qie pei fang song lu qiao ke li mei wei qiao ke li rong hua ni xin )

[tomato formula] truffle chocolate - delicious chocolate melts your heart

Introduction:

Truffle chocolate is named for its similar appearance to the famous mushroom truffle in France. The traditional way of truffle chocolate is to coat the outside with cocoa powder, which is what tomato teaches us today. It looks like truffle covered with sand. There are three kinds of truffle chocolate: American style, European style and Swiss style. The taste is different, but the same thing is that every style of truffle chocolate is delicious. "

Production steps:

Step 1: first make a chocolate heart. Chop 100g dark chocolate and add light cream

Step 2: heat with water and stir (not too high) until the chocolate is completely melted.

Step 3: add chopped butter to the melted chocolate and stir until the butter is completely melted. Mix well with the chocolate

Step 4: add 1 tablespoon of rum and stir well

Step 5: put the mixed chocolate in the refrigerator until it solidifies

Step 6: refrigerate the solidified chocolate, dig a small piece with a spoon, then take another spoon, exchange two spoons with each other, make the chocolate into a round shape, but not too round, and then put it on a flat plate

Step 7: repeat the process and put the shaped soft chocolate ball into the flat plate

Step 8: take another 130g of dark chocolate, chop it, heat it in water and stir until it is completely melted

Step 9: after the chocolate melts, cool it to the same temperature as the palm. Scoop up the prepared chocolate ball with a small spoon, put it into the chocolate sauce, and roll it around to make the surface covered with a layer of melted chocolate

Step 10: take out the chocolate ball quickly, put it into the cocoa powder, push the chocolate ball to roll in the cocoa powder to make the surface covered with cocoa powder, and then put it out on a flat plate

Step 11: make all the chocolate balls in this way and put them on a flat plate until they are completely hardened. Shake off the excess cocoa powder and put the chocolate in a sealed container

Materials required:

Dark chocolate: 230g

Cocoa powder: 50g

Rum: 1 tablespoon

Cream: 3 tablespoons

Butter: 12g

Note: 1. When melting chocolate, the water temperature should not be too high, generally use a small fire, that is about 60 degrees, too high temperature can lead to chocolate frosting, it can not be used. 2. The pot of chocolate must be free of any water stains. If there is a small amount of water in the egg basin, it may make the chocolate harder and harder to melt. 3. When making chocolate soft ball with two small spoons, you don't have to make it into a round shape. Irregular appearance is very good. Truffle chocolate itself is characterized by irregular original appearance. 4. When doing the fourth step, the melted chocolate should be cooled to the same temperature as the palm. If the temperature is too high, it will make the chocolate soft core melt and the taste level is not good. If the temperature is too low, the chocolate liquid is too thick, the taste will not be very good.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Fan Qie Pei Fang Song Lu Qiao Ke Li Mei Wei Qiao Ke Li Rong Hua Ni Xin