Fragrant crisp chocolate(xiang nong su xin qiao ke li )

Fragrant crisp chocolate

Introduction:

"The last time I made crispy heart chocolate, I peeled a commercially available crispy heart chocolate, looked at the ingredients carefully, and planned to improve my own crispy heart chocolate. This time, the addition of milk powder and butter not only makes the filling easier to hold together, but also makes the taste finer and smoother. Of course, the heat has increased

Production steps:

Step 1: prepare the stuffing

Step 2: pour the peanut sugar powder and milk powder into a bowl

Step 3: mix well

Step 4: add softened butter

Step 5: rub well

Step 6: split into equal sized balls

Step 7: prepare the chocolate shell material

Step 8: chop up the two chocolates

Step 9: add water to melt and stir evenly

Step 10: put the chocolate liquid into the mold, half full

Step 11: turn around and let the chocolate stick to the whole semicircle

Step 12: the surface of the chocolate begins to solidify

Step 13: dig out the extra chocolate in the center

Step 14: fill in the filling and press slightly

Step 15: pour the remaining chocolate on the surface

Step 16: refrigerate until set

Step 17: tap out

Step 18: Pack tin foil

Materials required:

Peanut sugar powder: 75g

Dark chocolate: 30g

Hazelnut milk chocolate: 35g

Milk powder: 10g

Butter: 10g

Note: Peanut sugar powder: bake the peanuts, add the fine granulated sugar and beat them together to form a fine filling. Don't fill it too full, slightly lower than the mold surface, leaving space for the chocolate surface

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Nong Su Xin Qiao Ke Li