Ingredients: 160g cocoa liquor, 80g cocoa butter, 80g condensed milk

Method:

Prepare the ingredients first.

Weigh the required amount of ingredients, cut into small pieces and put them into the milk pot (cut into small pieces to melt faster), find a larger basin or pot and boil water until it reaches 50 or 60 degrees. Now, put the milk pot into hot water, the cocoa liquid and cocoa butter will slowly melt and turn into liquid, then you can add the condensed milk. Stir more during the melting process. It is said that the more you stir, the better the taste will be. (The water should not be too hot. When the temperature is high enough, you can turn off the heat. If the temperature is too hot, the water and oil will separate.)

Prepare the mold for the melting process of chocolate (if there is water, you can use a hair dryer to dry it)

Pour the chocolate liquid into the mold, then put it in the refrigerator for a while until it hardens and pours out.

Note:

The operation process must be kept water-free and oil-free. Once the chocolate solution contains water, it will harden immediately.

The more cocoa butter you add, the smoother the taste will be, but it will also melt away more easily when the weather is hot.