material

70% dark chocolate 200g

White chocolate100g

Honey 15g

Cream180g

20 grams of unsalted butter.

5 grams of rum

Appropriate cocoa powder

The practice of raw chocolate

Put all the chocolates and honey in a bowl. If it is a big chocolate, divide it into small pieces. If it's Fafna button chocolate, don't break it.

Heat the cream until it boils.

Pour into the chocolate in step 1

Cover and let stand 1 min.

Then stir evenly with a scraper until smooth. If chocolate is not completely melted by cream, it can be heated in water until it melts. )

Add butter and rum softened at room temperature.

Stir until the butter is completely melted, forming a thick chocolate paste.

Oil paper is spread in the mold, and chocolate paste is put in the mold.

Refrigerate for more than 5 hours. Spread the oil paper and put the frozen chocolate on the oil paper.

Before you start cutting chocolate, bake the knife with fire. Clean the cutter every time you cut, and then cut the next one.

Then sprinkle cocoa powder evenly on the chocolate.

You must put cocoa powder on every side.