Crispy chocolate(su xin qiao ke li )

Crispy chocolate

Introduction:

"I wanted to do it years ago, but I didn't want to do it. Although there is no professional chocolate mold, it is difficult for us. I've been thinking about it for a long time. The pallet of quick-frozen dumplings can be replaced. Before that, I thought about the method of N times crispy chocolate, but I was not satisfied with the formula. So he did whatever he wanted. It looks good. "

Production steps:

Step 1: prepare the pastry

Step 2: put the peanuts in the oven, middle layer, heat up and down 150 degrees, bake for 10-15 minutes

Step 3: skin and flesh, fragrance overflow, out of the oven to cool

Step 4: put peanuts into the cooking machine, add black sesame and sugar

Step 5: beat to fineness

Step 6: make a small ball of equal size

Step 7: prepare the chocolate shell material

Step 8: chop the two kinds of chocolate separately and put them into a large bowl

Step 9: heat with water and stir to melt

Step 10: load the chocolate into the mold

Step 11: when the chocolate begins to solidify, dig out the part in the center that has not yet solidified

Step 12: fill in the filling and press slightly

Step 13: fill the surface with chocolate

Step 14: let the chocolate set

Step 15: tap out

Step 16: Pack tin foil

Materials required:

Peanuts: 50g

Cooked black sesame: 5g

Sugar: 25g

Dark chocolate: 50g

Hazelnut milk chocolate: 40g

Note: do not fill the filling too full, slightly lower than the mold surface, leaving space for the chocolate shell. Refrigerate the chocolate to speed up the setting time.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Xin Qiao Ke Li