It is not difficult to make handmade chocolate. The tools you need are a beautiful chocolate mold, a thermometer, a basin or a glass bowl, a pot that can hold water for heating, a knife and a chopping board. OK

2. Chop the dark chocolate with a knife to make it easier to heat and melt.

3. Place the chopped chocolate in a basin, and put the basin in a bowl. The water can be heated in a pot. It is best to have a deep basin or bowl for chocolate to prevent water from entering during the making process.

4. Stir while heating, and heat the chocolate to between 50-55 degrees.

5. When the temperature is reached, turn off the heat, take out the basin, and continue to stir until the temperature reaches the temperature. Lower to about 27 degrees

6. Then reheat it. I don’t have much chocolate. Put it in the just heated water and the temperature can reach between 30-32 degrees

7. The melted chocolate is sparkling

8. I poured the chocolate into a piping bag, which makes it easier to handle.

9. Cut a small opening in the flower mouth, start squeezing from the bottom of the mold, and slowly lift it up, not too high to avoid air bubbles

10. Pinch it at the end, and it’s done OK. The chocolate that has been put into the mold may be uneven. Just shake the mold and it will be flat

11. The temperature of white chocolate is slightly different.

12. Chop in the same way

13. Heat to 45-48

14. Reduce to 26 degrees

15. Reheat When the temperature is between 29-31 degrees, put it into the mold and refrigerate it. It will take about 1-2 hours to remove the mold