Raw chocolate

Raw chocolate

Introduction:

"Go through the Chocolate recipe for that little cream. This fresh cream is really fresh. I fished it out of milk. Afraid of being damaged after a long time, I am eager to find a way out for it. After thinking about the cakes, bread and biscuits, I finally decided to use them to make chocolate. Hot meals in winter. According to the materials in hand, I slightly changed the formula. "

Production steps:

Step 1: Materials

Step 2: cut chocolate chips and set aside

Step 3: pour the cream into the pot, heat and boil, and let it cool

Step 4: pour into the chocolate chip

Step 5: stir until smooth

Step 6: add butter

Step 7: stir evenly to be particle free

Step 8: add syrup and stir well

Step 9: add brandy,

Step 10: mix well

Step 11: pour into the mold and refrigerate until set

Step 12: remove

Step 13: cut into 2 cm square pieces

Step 14: roll in cocoa powder

Step 15: Pack tin foil

Materials required:

Cream: 65g

Dark chocolate: 100g

Butter: 8g

Corn syrup: 8 g

Brandy: 3 G

Cocoa powder: moderate

Note: Brandy can be replaced with rum. The temperature of cream poured into chocolate should not be too high. The operating temperature of chocolate should be about 36-40 degrees. If it is cold, you can operate in hot water, but the temperature should not be too high.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet