2. Heat to melt. There are two ways to achieve the melting effect in this step. One is the waterproof heating method, which puts hot water of about 60 degrees (note that the hot water at this temperature is not boiled yet, and the water temperature should not be too hot) into a bowl, then puts the bowl filled with chocolate into the bowl, and then starts to fully stir until the chocolate is completely melted and packaged into a sticky paste; Secondly, melt it in a microwave oven. This method will save time. Put the chocolate bowl in the microwave oven at a high temperature of 10 second, take it out and stir it thoroughly, then reheat it for 10 second, and so on. It's almost 1, and 2 minutes is almost the same. (Note, don't heat 65438+ at one time to save trouble.
3. In the process of forming. Put it in the mold and make it as smooth as possible. If you don't have a touch device, you can use a flower extruder decorated with cake cream to cool chocolate on a plastic smooth plate.
4, cooling. It's best to use the normal indoor temperature to cool down, not the refrigerator, it will be hard.