Pure cocoa butter 50 grams, 130 grams of dark chocolate

10 grams of converted sugar, 100 grams of light cream

Whisky 3 grams, oil soluble coloring powder a number of multi-color

White chocolate 200 grams

Starry Sky Chocolate Steps：

1. Materials and tools to prepare:

1: Molten cocoa butter. You can choose to microwave it directly, or heat it under hot water. Note that the temperature of the hot water should not exceed 60 degrees.

2. melted cocoa butter were poured into several color mixing bowls, a time without a large number of, not used up put a long time will also deteriorate. In the course I used blue, fuchsia and white. Any of these colors can be used to make a star spray color, depending on your own preference. The color powder I used is a PCB brand. There are also DR oil soluble color powders available.

3. You can also buy such cocoa butter oil, there are many colors, can be used directly for the spray gun. It eliminates the need for the previous two steps. The brand is also the choice of PCB or DR in the picture. a bottle of price of 200 or so. The price of one bottle is about 200.

4. Clean the mold spare. Molds should be made of PC material, that is, hard, do not use silicone molds. It affects the surface gloss of the chocolate. You can wash it with water and dry it after each use. Before use, use cotton balls or cotton pads dipped in medical alcohol to clean each mold slot. You can also use white wine instead of alcohol. The alcohol flavor will evaporate quickly.

5. Spray gun.

6. Chocolate mold coloring: you can evenly spread a thin layer of colorless cocoa butter in the mold, must be thin. This step in order to increase the surface of the chocolate gloss. Then use a large painting brush dipped in white cocoa butter, popped on the mold to make the effect of stars. Be sure to pop them on naturally. It is good if the stars are of different sizes. After that let it dry down to solidify.

7. Pay attention to the room temperature here, do not exceed 23 degrees. Chocolate making should be temperature controlled, including room temperature and chocolate temperature.

8. The stars are solidified and can be sprayed with color. Spraying time to prepare a large box, just like the way I live in the operation. Avoid spraying to the surroundings on the bad cleanup. Do not spray to the cocoa butter in the mold flow. One layer at a time, you can let it dry for a while before spraying to intensify the color. If it is mixed color stars, pay attention to the partition of each color in the mold, do not have to average.

9. Half of the spray color two or three times the color is very obvious. Satisfaction can be placed at room temperature to dry until solidified. Half of this process takes an hour or two, be sure not to use the refrigerator fast cooling solidification, especially in summer or high room temperature. The mold will form a lot of water vapor on the surface when you take it out of the refrigerator. Chocolate is afraid of water, easy to deteriorate.

10. Melt white chocolate. The method is the same as melting cocoa butter can be microwaved or under water. Pay attention to the heating temperature. Pay attention to the temperature instructions on the packaging of the chocolate used, please see the video I have done many times to explain, and then unclear can leave a message to me to answer specific questions. After melting in the marble countertop temperature to the operating temperature.

11. filling mold: this time the spray color should be solidified, if not solidified enough to continue to wait. Chocolate can be repeatedly tempered, but it is more time-consuming. Tempered white chocolate quickly filled each mold groove, and then follow the video of the technique inverted out of the excess white chocolate. Tidy up the molds and countertops and set aside. Allow the molds to cool until the white chocolate has set. It will take a little longer, so don't be in a hurry to do the next step.

12. This is the beginning of the filling. In the video I show you the truffle sandwich. The amount of recipe has been given. The steps are simple:

1) Boil the cream and the sugar over low heat, stirring constantly

2) Pour into a container of dark chocolate, dip it for 10 seconds and stir. Take note of what I said in the video about the container.

3) Add the whiskey and stir until well blended, then allow to cool before molding.

Please be careful not to overfill each mold slot by more than 8 minutes.

Please do not add too much.