Meiji milk chocolate 3 pieces (150g), digestion cake 9 pieces, whipped cream 200cc, walnut 50g, raisin 50g.

working methods

1. Cut the chocolate into pieces and put it in a bowl, then heat it with hot water at 50 ~ 55℃.

2. Cut walnuts and raisins first.

3. Put the digestive cake into a plastic bag and break it with a rolling pin.

4. Spread special cooking paper on the baking tray.

5. Heat the whipped cream to about 40℃ with low fire, then put it in a bowl with chocolate and mix well.

6. Put it in the cold storage and cool it for about 20 minutes.

7. Take out the chocolate in step 6 and foam it with a bubbler. Stir with processed walnuts, raisins and digestive cakes.

8. Place a cylindrical cake mold with any shape on a baking tray covered with special cooking paper, pour in the materials from the seventh step, and put it in the freezer for 2 hours.

9. After solidification, put the cake mold in step 8 on the plate and take it off with a warm cloth.