Cocoa almond(ke ke xing ren dou )

Cocoa almond

Introduction:

"The recipe comes from Mr. Meng's afternoon tea. Mr. Meng's explanation has always been very clear, but this time there are some doubts. Is molasses frosting the crystalline state that Mr. Meng said? Maybe it is, or maybe it isn't. in the end, regardless of the three, seven and twenty-one, let's regard it as a crystallization. "

Production steps:

Step 1: prepare materials

Step 2: put the almonds in the oven, 150 degrees, bake for about 10 minutes, remove and set aside

Step 3: pour sugar and water into the pan

Step 4: heat over low heat and dissolve into syrup

Step 5: pour in the almonds

Step 6: stir fry until frosted, remove from heat and cool aside

Step 7: cut the chocolate chips into large bowls,

Step 8: heat with water, stir until melted, remove

Step 9: pour in the almonds

Step 10: coat each almond with chocolate

Step 11: keep stirring until the chocolate thickens and begins to set

Step 12: put the chocolate coated almond beans into the cocoa powder

Step 13: apply cocoa powder repeatedly

Step 14: sift off the floating powder and serve

Materials required:

Almonds: 75g

Dark chocolate: 50g

Fine granulated sugar: 30g

Water: 30g

Cocoa powder: 20g

Note: Mr. Meng said that after the syrup crystallizes, it can be heated to melt the crystal, or it can be crystallized just like this. In view of the difficulty in controlling the temperature, I chose the latter. It doesn't affect the effect at all.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Xing Ren Dou