1, 10 kilograms of sugar

2, 1.5 kilograms of brandy

3, 4.0 kilograms of cocoa powder (including sugar)

4, 1.6 kilograms of cocoa butter

5, 1.5 kilograms of powdered sugar

6, 0.4 to 0.6 kilograms of alcohol

Method

1. Molding: 10:3 ratio of flour and talcum powder, mixed by baking to remove moisture (use part of it, the rest put in a wooden plate pressed and flattened), with the impression of the mold printed in the shape of a hemisphere or bottle-shaped model, so that it is uniformly spaced, the depth of the same.

2. boiled sugar: according to the hard sugar molten sugar, boiled sugar procedures, to be the right concentration of syrup, the pot away from the head and then add alcohol and wine, and immediately fill the mold molding.

3. irrigation mold insulation: when the alcohol and wine to join the syrup, because the syrup temperature is high while hot with a squeeze in the nozzle mold, the syrup flow must be slow and uniform, after filling the mold is covered with a layer of baked flour, talcum powder mix, about 1 cm thick, and then after filling the mold into the mold after the powder plate for a constant temperature of 35 ° C insulation chamber, stand for 12 hours, so that the crystallization.

4. dusting powder coating: after drying, in the mold plate gently dig out the sugar billets one by one, and dust the surface of the sugar billets adhering to the powder with a brush, and then coated with chocolate syrup, that is, the ingredients in the cocoa powder, cocoa butter, powdered sugar plus a little heat, molten into a paste, slightly cooled to a paste (close to the cooling but not yet solidified) to take the billets into the sugar a number of grains, submerged immediately after the salvage, and then put on waxed paper to dry.

5. Cooling and packaging.

6.