1.

Time required for this step: 5 minutes.

cocoa butter

140g

Chop up cocoa butter and put it in an absolutely anhydrous container for later use (absolutely anhydrous = even wet).

2.

Time required for this step: 5 minutes.

Animal whipped cream

40 grams

White granulated sugar

60 grams

Choose a small pot, pour 40 grams of whipped cream and granular milk powder, stir well and cook with minimal fire. If you choose a gas stove, it is best to stay away from the flame to slow down the heat of the pot. If you use an induction cooker, please use a heat preservation file.

3.

Boil the mixture until the sugar is completely melted, so that you can dip some chopsticks to taste it. Cream syrup needs to be smooth and delicate, not too thick (it is absolutely no problem to cook strictly according to the formula I gave. Please don't change the dosage at will. Boiling syrup is the most important step, and a little carelessness will easily lead to the failure of making the whole pot of chocolate.

4.

Pour the boiled syrup into a cocoa butter container.

5.

It is normal that syrup and cocoa butter will not mix when heating without stopping stirring. Don't worry. If there is no thermometer, just make sure that the water does not boil and the steam does not come out.

6.

Stir until the cocoa butter is completely melted, and then take it out of the hot water.

7.

Change the basin and add cold water. Tap water can be used in winter, and it is best to use frozen water in summer. Cool the mixed solution with water and stir quickly until the syrup is dispersed into fine beads and evenly distributed in the cocoa butter solution, and the mixed solution is slightly viscous. At this time, 2 grams of whipped cream is added, and the whipped cream is continuously and rapidly stirred until the whipped cream is evenly distributed.

8.

Continue to cool and stir until the mixture is very viscous and cake-paste, and many small bubbles are generated. Add 2g fresh cream and mix well.

9.

Put it into a hot water basin again and heat it in water to make the residual temperature of water basically enough. After the bottom of the mixture melts, take it out of hot water and stir it quickly and evenly at room temperature (without heating or cooling in water).

10.

The mixture in stirring is a bit like semi-melted ice cream, which is the key to success! The ninth step is called temperature regulation in technical terms. At this time, the adjustment of temperature is very important. If the water is overheated, the mixed solution will become very dilute, and some cocoa butter will be precipitated, that is, emulsification failed. It needs cooling before it can be pasted again, and the finished product is not smooth enough. So be careful in steps 9 and 10, and the water temperature cannot be high.

1 1.

After the mixture is fully stirred, it will become a fine and lubricated white chocolate solution as shown in the figure. This chocolate solution is the result of successful emulsification, and can be directly poured into a mold to form a finished chocolate product.

12.

I haven't received the mold I ordered, so I'm going to cast it into a flat state. I didn't put it in the refrigerator, but it solidified at room temperature, and I was anxious to sleep. Before it completely solidified, the fracture was not neat. At this time, even if you melt the white chocolate again, there will be no oil-water separation.