material
Pure dark chocolate, vanilla ice cream
working methods
1. Melt the chocolate insulation water for later use.
2. Prepare any flavor of ice cream.
3. Spread a layer of melted chocolate on the jelly mold.
4. Apply another layer after cold storage and curing, and continue cold storage and curing.
5. Fill the table with ice cream in the middle of solidified chocolate, fill it after 8 minutes, and freeze until it becomes hard.
6. Finally, fill in melted chocolate and continue to freeze.
Chocolate Ice Cream
material
220g of milk, 20g of chocolate and a spoonful of yolk sugar.
working methods
1. Cook 220g of milk and 20g of chocolate together for about 4-5 minutes to let the chocolate melt completely!
2, then take an egg yolk and break it, and put a spoonful of about 4 grams of sugar. After mixing well together, slowly add the eggs into the cooked chocolate milk and stir quickly!
3. After a small fire is boiled, let it cool, pour it into a large glass container and put it in the refrigerator.
4. Take it out and stir it after half an hour, and the desired effect can be achieved in two and a half hours. Haha, it's delicious!
Tips:
Remember to boil eggs, chocolate and milk mixture! Otherwise it will smell like eggs!
Chocolate Milk Tea
material
Chocolate, milk, Tieguanyin, condensed milk.
working methods
Put the chocolate into the milk pot, add a proper amount of milk and Tieguanyin tea (it should be black tea, I can make do with Tieguanyin), and a spoonful of condensed milk. Heat with low heat, while stirring with a spoon to melt chocolate and condensed milk. You don't need to cook, heat it to a medium temperature and you can turn off the heat and drink. It smells as good as the one bought outside.
Jam chocolate
material
200 grams of white chocolate, 40 grams of white chocolate, 30 grams of orange jam, 30 grams of grape jam, chocolate style 1.
working methods
1. Cut the bitter-sweet chocolate and white chocolate in the material 1 into thin slices with a fruit peeler, and melt them with low fire (the water temperature should not be too high, about 38℃? Around 43℃).
2. Pour the melted bitter and sweet chocolate into the chocolate model, so that the inside of the model is evenly stained with 1 layer of chocolate, then pour out more chocolate and put the model into the freezer for 5 minutes.
3. Take the model out of the refrigerator, pour in the white chocolate, evenly dip the white chocolate in the 1 layer of bitter and sweet chocolate, then pour out more white chocolate, and then put the model in the freezer for 5 minutes.
4. Making stuffing: Heat the white chocolate in material 2 with low fire until it melts. Add grape sauce and 20g whipped cream to half, and stir well. Add orange jam and 20g whipped cream to the other half, and stir well.
5. Take out the model from the refrigerator, respectively inject two kinds of fillings until it is 8 minutes full, finally add 1 layer of white chocolate, put it in the freezer for 5 minutes, take it out, invert the model and demould the chocolate, then dip 1 layer of bitter and sweet chocolate on the white chocolate, and eat it after cooling and solidification.
6. White jam chocolate is also made according to the above method, but there is no need to use bitter chocolate and sweet chocolate in the process, and the skin part can be made into 1 layer, so that the white chocolate made can vaguely reveal the color of the filling.
Keli lollipop
material
70g of black Li Qiao, 2 apples, and proper amount of comprehensive nuts.
working methods
1. Roast nuts and mash them for later use.
2. Black Li Qiao is broken into pieces, put into a container, and microwave 1 min, then take out and stir 1 min.
3. After stirring evenly, put the container into warm water.
4. The apple is scooped out with a semicircular spoon and fixed with a bamboo stick.
5. Turn the apple in the chocolate solution, dip it in chocolate evenly, and then sprinkle with chopped nuts.
6. Eat after refrigeration or cooling.
Tips:
1. It is more convenient to melt chocolate with a special chocolate melting furnace. If not, it can be melted in a microwave oven or hot water. Be sure to keep warm with hot water after melting, otherwise it will condense easily.
Apples are easy to oxidize and should be scooped out before operation.
3. If the operation is not skilled, properly prepare one more apple, of course, it will not be wasted, and the rest can be eaten directly.
Dry the water on the surface of the apple, otherwise it is not easy to get chocolate liquid.
Chocolate becomes brittle when it is cold.
Chocolate cornflakes
material
200 grams of chocolate
Corn flakes150g
Decoration: Colored icing, crushed almonds and chocolate rice are also acceptable.
Exercise 1. Chocolate melts in water.
2. After the chocolate cools, add the cornflakes and stir well.
3. Corn flakes can be slightly crushed during the mixing process, and the degree of crushing depends on personal preference.
Put it in a paper cup and sprinkle with decorations.
5. Refrigerate in the refrigerator until it solidifies and takes it out.