Square silicone with its own mesh structure (64 compartments), delicate to make, no need to cut, non-stick and not easy to fall off. Can be used in the microwave or oven, can also be frozen or chilled in the refrigerator, resistant to temperatures of -40-230C. Dark Chocolate (Carey's Treasure) 300g, Light Cream 160g, Butter 20g, Water Malt 35g. Moderate amount of cocoa powder is usually made from melted chocolate with fresh cream and moderate amount of butter.

After it has set, it is best to cut it into small pieces and cover it with cocoa powder. Since the addition of fresh cream lowers the melting point of the finished product, the sacred chocolates become soft and melting in the mouth. However, sacred chocolates are difficult to preserve, which is why they are sold at a higher price. It is usually mixed with nuts or dried fruits or Lipton and then prepared as an ingredient in white chocolate yeast. He uses the Fafner mark. White choco heats the eggs in water, adds the cheese and stirs until completely melted. Then she whisks three eggs together with an electric whisk.

To make it denser and creamier, she leaves out the ingredients: cocoa powder, cocoa butter, nuts, sugar and milk Tools: microwave, large bowl and mold Steps: section 1 Preparation of the powder: you can buy it in Carrefour or Metro supermarkets (do not go to the other supermarkets), should not have cocoa butter: it should be available in the same way. It is better to buy UNS with pits, of course, if you buy it in powder form, everything is fine. But if you buy cocoa powder, you have to buy butter (vegetable butter).

It's best to buy cocoa butter instead of fat. If you eat too much of it, you won't get fat. To make chocolate, the first thing you need to find out the brand and nature of the raw materials, there are many common brands of chocolate raw materials in China, among which "Karma" and "Swiss Lotus" are relatively pure and of good quality, and the raw materials for chocolate usually come in three colors, i.e. black, white, brown and white. White, brown and white. I have made twelve chocolate recipes. Note that frozen wine melts quickly after removal, so melt the chocolate ahead of time and act quickly when sealing the lid, otherwise all your previous efforts will be wasted. This FAZ method leaves no solidified sugar particles in the wine.