(Be careful not to exceed -v- if it is too hot, the chocolate will lose its milk ...)

2. Crush the pure chocolate, not too much, just a little smaller than the nails.

3. Put the smaller container in the heated water. Drop the crushed chocolate into the small container bit by bit. That is, water-proof heating ...

(It is best to dry-bake a small container on a fire in advance and then let it cool for later use to remove the water in it ...)

4. Slowly stir the melted chocolate paste with a stirring rod to make sure that it has completely melted, and then pour it into a non-stick mold. After it is completely aired at room temperature, it is buckled out from the mold. Use a toothpick to gently carve patterns to be drawn on it.

(Watch refrigerator, personal experience, In that case, the finished chocolate will be brittle ... if it is to be cut or taken out, it will be easy to break T_T ... I don't know why ...)

5. Break the white chocolate into pieces, put it in a paper bag, concentrate it in a corner (this thing is triangular), tie it tightly, and soak the part with white chocolate in warm water of 3-35 degrees until it is completely melted.

6 Take out the bag. Use clean paper to pat off the moisture outside. Use toothpicks to make small holes with appropriate size ... hang your wrist and carefully draw according to the pattern carved in step 4.

(The way to hold the bag is based on personal comfort, but you must hang your wrist and not stick it on the chocolate surface to draw ... You can visit the cake shop and learn the techniques used by the masters to decorate the cream =+...)

7 The finished product will be obtained after it is completely aired.