Dietary calories: 223.2 (calories)

condiments

Cream130g

Bitter and sweet chocolate180g

Methods/steps

Put the whipped cream, invert sugar and vanilla pods in a small pot and heat to a boil.

Turn off the heat, pour in the chocolate, add the butter while it is hot, and stir with a spatula.

Stir until it becomes a uniform and delicate thick slurry, then pour it into a container and put it in the refrigerator.

After three sets, take it out of the refrigerator, spread a layer of chocolate and cut it. We use professional knives, but knives are also possible. In fact, at this point, the raw chocolate has been finished.

Because this kind of chocolate has not been blended, it is easy to stick everywhere at room temperature, and its appearance is not good, so it is usually wrapped in a layer of cocoa powder and made into a square truffle shape.

If it is the orthodox practice of PALAIS D'OR, it needs to be wrapped in a layer of blended chocolate and then lit with gold foil.

Matcha chocolate is the same as black tea chocolate. If it is cut directly and wrapped with matcha powder, it is the perfect practice. If it is wrapped with a layer of tempering chocolate, it is the traditional practice of black tea chocolate (pictured).

eight

In short, the practice of perfect practice is simple. Because cream and butter are added, you don't need to adjust the temperature, just cut it in the refrigerator. But again, because there is no need to adjust the temperature, perfect must be put in the freezer, and the shelf life is very short. If it is to be translated into Chinese, I think it is more appropriate to translate it into "fresh chocolate".

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Matters needing attention

If it is wrapped in the shell of blended chocolate as stuffing like Ganesh, it can prolong the shelf life at room temperature, but it should be noted that blended chocolate should be kept at room temperature of about 20 degrees, not in the refrigerator.