Milk heart Truffle(nai xin song lu )

Milk heart Truffle

Introduction:

"Another change of raw milk sugar -- the filling of truffle chocolate. In the slightly bitter chocolate, there is a strong aroma of milk sugar; in the seemingly hard shell, there is a soft heart, which melts at a touch

Production steps:

Step 1: prepare materials

Step 2: pour cream, maltose and sugar into a bowl

Step 3: heat with medium heat and stir evenly

Step 4: the color is translucent and starts to coo,

Step 5: continue to stir until light brown, off the fire

Step 6: cool until it is not hot, and knead into strips

Step 7: split into 16

Step 8: break the dark chocolate into small pieces

Step 9: heat to melt

Step 10: coat the milk sugar with chocolate

Step 11: Sprinkle with cocoa powder

Step 12: wrap it in sugar paper and enjoy it at any time

Materials required:

Dark chocolate: 50g

Granulated sugar: 75g

Cream: 150g

Maltose: 24g

Cocoa powder: 30g

Note: milk sugar in the heating process need to constantly stir, so as not to coke the bottom of the pot. The number of milk sugar segmentation is the size you like. The larger the number, the smaller the number

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xin Song Lu