Milk core Truffle(nai xin song lu )

Milk core Truffle

Introduction:

"It's cold, so I decided to add more clothes to the handmade milk ball I made last time. I didn't plan to make truffles. I think adding a layer of cocoa powder will not look so dull. So a temporary layer of cocoa powder was added. The bitter taste of cocoa soon passed away, leaving only the strong milk aroma. I can't imagine how people who eat it will feel. "

Production steps:

Step 1: prepare materials

Step 2: remove the sugar coating

Step 3: break the chocolate into small pieces and put it into a bowl

Step 4: heat water to melt

Step 5: put the milk ball into the chocolate liquid and roll a layer of chocolate

Step 6: put it on the shelf to dry

Step 7: roll in cocoa powder

Step 8: place on the shelf and cool until the chocolate sets

Step 9: sugar paper

Materials required:

85g handmade milk balls

Dark chocolate: 30g

Cocoa powder: moderate

Note: keep the temperature between 35-65 ℃ when heating chocolate. Be careful not to let water vapor into the chocolate during heating.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xin Song Lu