Colorful Milk Chocolate Ball

Colorful Milk Chocolate Ball

Introduction:

"Preparation materials: milk white chocolate 320G, animal light cream 160g, butter 5g, water malt 15g, rum 30g optional materials: coconut 10g, strawberry powder 10g, sugar powder 10g, cocoa powder 8g, Matcha powder 8g, rum soaked raisins 60 tools required: stove, heat-resistant scraper, ordinary egg beater, kitchen scale, refrigerator, spoon finished product quantity: about 30 (5-7 per color) "

Production steps:

Step 1: prepare materials. Butter 5 g softened at room temperature. White chocolate 320G, chop and set aside. Soak 60 raisins in white rum overnight.

Step 2: 160 grams of animal light cream, 16 grams of water malt, pour into the milk pot, heat over low heat, boil and leave the fire.

Step 3: remove the hot cream from the heat, cover and simmer for one minute, mix it with 320 grams of white chocolate chips, mix it with a heat-resistant scraper, cover it with plastic film or cover it with plastic film for 3 minutes, and then melt the chocolate.

Step 4: stir slowly from the center outward, add 5g butter softened at room temperature. Mix with an ordinary egg beater, stir and add 30 grams of rum. (black rum in the picture)

Step 5: stir well with an ordinary egg beater to make white chocolate gannash. After cooling to room temperature, cover and refrigerate for more than 2 hours until set.

Step 6: prepare the filling: 60 raisins in white rum. Prepare dipping materials: coconut 10 grams, strawberry powder 10 grams, Yuzhi Matcha powder 8 grams, cocoa powder 8 grams. (the cocoa powder in the picture is favna, sugar free, bitter, suitable for baking)

Step 7: scoop a small spoon of solidified gannash, rub it into a ball with two spoons or hands, and wrap two wine soaked raisins at the same time. Roll on a layer of powder and set it. Wait a moment and wrap it again.

Step 8: don't make the gannash ball too big to avoid greasy mouth. When using multi-color dipping powder, wash hands or fork after dipping one color, and then make the next color to avoid color mixing. After completion, put the sealed container into the refrigerator for storage.

Materials required:

Milk white chocolate: 320G

Animal light cream: 160g

Butter: 5g

Shuiyi: 15g

Rum: 30g

Coconut: 10g

Strawberry powder: 10g

Powdered sugar: 10g

Matcha powder: 8g

Cocoa powder: 8g

Raisins in rum: 60

Note: basically, this is the practice of raw chocolate. In fact, it's best to make it in autumn and winter. It's not easy to melt when kneading chocolate balls. Compared with the traditional truffle method, the outer layer of gannash is not wrapped with a layer of temperature adjusted chocolate. Although the taste is not rich enough, the advantage is that it can be stored in the refrigerator, especially in this gradually hot season. If it is made into truffle, it is not an ideal choice to put it at room temperature. Plus alcohol, it can be preserved for about 2-3 weeks. If there is no wine, please finish it in 5-7 days. It's OK to put white rum or black rum. Each has its own merits. I think it's refreshing and stimulating to add white rum, but it's not greasy. The combination of black rum and milk fragrance is sweeter, like toffee. Because white chocolate does not contain cocoa powder, it is made of cocoa butter, sugar and milk. The proportion of oil and sugar is larger, and it will be sweet and greasy compared with dark chocolate. The wine soaked raisins inside can improve the taste, and the outer layer is coated with slightly acid strawberry powder, slightly bitter Matcha powder and cocoa powder to change the taste.

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet