Chocolate is not only a high-class dessert that can be eaten directly, it is also often used as an ingredient in the production of pastry cakes.

Generally in the production of chocolate, just buy baking special chocolate brick, cut it into small pieces or finely chopped, and then put it into a container to heat by water heating, but the temperature of the chocolate should not be more than 50 ℃, otherwise the chocolate will deteriorate and lose its luster. Heat the chocolate until it is completely melted, then pour it into a chocolate mold, or into a shallow dish, and wait until the chocolate is solidified but not yet hard, then press out the shape with a cookie mold.

If water is too much of a hassle, you can also place the chopped chocolate in the microwave on medium heat for about 1 minute at a time, until the chocolate is almost melted, then remove it and mix it with a spoon, and the remaining heat will melt the chocolate completely.

like:

Golden Almond Chocolate

Ingredients (36 pcs):

Light cream 90g

Milk chocolate 100g

Dark chocolate 100g

Raisins 80g

Brandy 10g

Almonds 80g.

Steps:

Add the golden raisins to the brandy and set aside.

01. Melt the dark chocolate in hot water.

02. Bring the light cream to a boil and stir in the dark chocolate for about a minute.

03. Add the sliced almonds and golden raisins.

04. Line a square mold with butter paper and pour in the chocolate syrup.

05. Cover with butter paper and when the chocolate hardens a little, turn it over and lay it flat to prevent the sides from bending upwards.

06. Refrigerate the chocolates until they are slightly hardened, then gently remove the parchment paper.

07. Spread the dark chocolate to "seal" the top.

08. Once the chocolate has solidified, cut the chocolate into pieces.

09. Decorate with melted milk chocolate.

10. Cut the chocolate into pieces.

Pastel Tea Chocolates

Ingredients (36 pieces):

90g of light cream

100g of dark chocolate

Some Pastel Tea

Some milk

Steps:

01. Place the dark chocolate in hot water and let it melt.

02. Bring the milk to a boil, add it to the tea and cook until it smokes.

03. Turn off the heat, cover with plastic wrap and bake for five minutes until the tea is flavored and the residue is milk tea.

04. Pour the milk tea into the chocolate syrup and mix well.

05. Pour the chocolate syrup into a square cake mold and refrigerate for one hour.

06. Pour out the chocolate and cut into squares.

07. Dust each square evenly with cocoa powder.

Cointreau chocolates

Ingredients (36 pcs.):

Light cream 65 g

Fresh milk 45 g

Dark chocolates 130 g

Butter 30 g

Cointreau orange liqueur 20 g

Preparation:

1. Dissolve the black jujube in hot water.

2. Pour a thin layer of Chocolat into a round mold.

3. To make the center, boil the milk and the light cream and pour it over the dark chocolate for about 1 minute.

4. Stir in butter.

5. Finally, add orange wine.

6. Pour the wine-centered chocolates into the mold and top with black chocolates.

7. Cool and solidify, then take off the mold and dip it in chocolate and goo powder.

Truffle (from MUJI)

Ingredients:

1. 100g of chocolate

2. 45cc of fresh cream

3. moderate amount of moisture-proof icing

4. moderate amount of cocoa powder

Method:

1. Warm the cream in the pan, and add in the chocolate until it dissolves. Mix.

2. Dissolve, seat in ice water with a whisk and stir into a paste.

3. When it is solidified, divide the chocolate into 12 parts and roll them into balls, place them on a sheet of plastic wrap for a while.

4. Dust the chocolate with powdered sugar and cocoa powder.

***If the weather is hot, please put them in the refrigerator for a while after steps 2 and 3.

Raw Chocolate

Ingredients :

Dark Chocolate .................... . .400g

Orange Wine .................... ......... .2 tablespoons

Butter .................... ......... .35 grams

Light cream .................... ...... .100 ml

Cocoa powder .................... ........

Method :

1) Chop the dark chocolate, cook and stir with the butter until completely dissolved, add the orange liqueur and mix well.

2) Heat the light cream, add it to the chocolate and stir well.

3) Pour into a flat dish and leave to cool in the fridge until solidified; remove the solidified chocolate pieces.

4) Cut the chocolate into small pieces (2cm x 2cm), dip the pieces into the cocoa powder and sift away the excess.

Image reference: joycekitchen/dessert/western-recipe/image/wc-66.JPG

Chocolate Chunks

Ingredients : 1 teaspoon of honey

30 grams of unsalted butter

100 milliliters of fresh cream

250 grams of freshly made cocoa powder

1 teaspoon of honey

1 teaspoon of honey

30 grams of unsalted butter

100 milliliters of freshly made cocoa powder <

250 grams of boiled white chocolate

Green tea powder to taste

Directions : (1) Take a 14 x 20 cm cake pan and line it with cake paper.

(2) Pour the fresh cream into a saucepan, add the honey and cook over a slow fire until the honey dissolves.

(3) Chop the chocolates, cover with hot water and remove from the heat; add the butter and mix well until it melts,

then add the honey cream and mix well, then pour into the cake pan, use a metal spoon to smooth the chocolates,

when it is cooled, cover with plastic wrap and put it in the refrigerator to freeze for about two hours until solidified, take it out of the refrigerator and cut into squares, then cover them with a heart-shaped paper cut-outs. Then sprinkle green tea powder over the chocolate and it's done.

Image reference: joycekitchen/dessert/western-recipe/image/wc-68.JPG

Mixed nuts and mint chocolates Ingredients: 25 grams of almonds

25 grams of shelled peanuts

2 tablespoons of raisins

100 grams of boiled black chocolate

These are the ingredients for the chocolates. Chocolate

A little mint

Method: (1) Line a cake pan with cake paper; mix the almonds, peanuts and raisins in a bowl and divide into ten equal portions and place them on the cake paper.

(2) Chop the dark chocolate and boil it in hot water, remove from the heat, add the mint and mix

well, leave to cool a little.

(3) Pour the chocolate solution over the mixed nuts, let it cool down and refrigerate for about one hour. Note: (1) Dark chocolate and cocoa powder can be used instead of white chocolate and green tea powder.

Chocolate (from cookeasy)

Image reference: .geocities/monkicho_kahei/paves.gif

Ingredients

Dark chocolate 400g

Mild cream 100ml

Orange liqueur 2 tablespoons

Cocoa powder Cocoa, suitable amount. Cocoa Powder

Butter 35 g

1. Chop the dark chocolate, cook and stir with the butter until completely dissolved; add the orange liqueur and mix well.

2. Heat the light cream, add it to the chocolate and stir well

3. Pour it into a flat dish and leave it in the fridge until it solidifies.

4. Remove the chunks from the pan.

5. Cut the chocolates into small pieces (2 cm x 2 cm) and dip the pieces in cocoa powder.

6. Sift the excess cocoa powder.

Snowflake chocolate balls

Image reference: pic.ytower/recipe/sk03-111b.JPG

Ingredients Chocolate 70 grams of cream 10 grams of whipped cream 45 grams of brandy 10 cc seasoning powdered sugar in moderation to do 1. Chocolate chopped spare.

2. Whipping cream after boiling add chocolate chips and stir well, until slightly cooled add cream to the warmth of the melted cream, then add brandy and mix well, let cool until cooled.

3. The chocolate pine ball raw materials to wax paper rolled into a flower bag, extrusion of small round ball refrigeration, to be slightly hard when rolled round, dipped in chocolate and then dipped in powdered sugar can be.

, usually dissolve chocolate is to find a metal container, heat insulation water dissolved ... ... It's best not to add water, because it will dilute the chocolate...

(However, I have a friend who will simply put the chocolates into the microwave oven to heat them up, so be careful not to burn the chocolates, it shouldn't be a problem~)

After pouring the molds, it's better to put them in the refrigerator~ Hong Kong, China, is too hot for the chocolates to air-dry~ Also, putting them in the refrigerator is much faster...

The container should not be filled with water when melting the chocolate~

You have to wait for the heat to rise up to the mud to make the chocolate melt~

It's a matter of ditching the milk ga~

You have to put it in the fridge to freeze it ga!

The health of the ma~,