The first method,

Materials:

Dark chocolate coin 220g

Cream 45 ml

Butter12g

Rum15ml

Exercise:

1.100g chocolate coin with whipped cream, melted in water.

2. Add butter and continue stirring until the butter melts.

3. Leave the hot water, add rum, stir well, and then put it in the refrigerator until it hardens slightly.

4. Take a small piece with a spoon and knead it into dough by hand. It doesn't need to be too round.

5. 120g chocolate coins are chopped, melted in water, and continuously stirred to obtain melted chocolate liquid.

6. Take a chocolate ball with a toothpick and immerse it in the chocolate liquid.

7. Throw the chocolate ball into the cocoa powder and roll it down.

8. Quickly take out the chocolate covered with cocoa powder with a spoon and put it on the plate.

9. After cooling, knock off the excess cocoa powder and serve.

The second method,

French truffle chocolate

raw material

Chocolate soft core material: pure cocoa powder150g, whipped cream100ml, and sugar 20g (10g can be added).

Crispy truffle: 50g of cocoa powder.

Others: about10g of cocoa powder sprinkled on the outer layer (I can make about 20 chocolate truffles, each weighing about 8 8- 10/0g), thermometer and rubber spatula.

working methods

1. Weigh cocoa powder respectively and prepare it;

2-3. Pour the whipped cream into a small milk pot, then add sugar, boil it and let it cool slightly;

4. pour cocoa powder into a;

5. Stir well until the cocoa is completely melted. Cooling to room temperature, and refrigerating in refrigerator for two hours until solidification;

6. Then take out the solidified chocolate with a small round spoon. (you can also knead it into irregular truffles at will);

7. At this point, boil a small amount of water in the milk pot, turn off the fire immediately after boiling, and put the cocoa powder in B into the water to melt;

8. Because the optimal melting point of cocoa is 35-37 degrees, water temperature over 50 degrees is likely to lead to tarnishing and poor taste, so try to use the method of manual temperature test or thermometer measurement during operation;

9. At this time, even through the glass, you can see that the cocoa powder is slowly turning into chocolate pulp. You can leave the water and continue stirring until it is completely melted. Successful chocolate sauce is shiny. However, the chocolate paste with high temperature is thick and hard;

10, prepare all soft-hearted chocolate balls;

1 1, one by one, put into the chocolate pulp which is reduced to about 30 degrees, and evenly wrap it with a layer;

12, and then put the chocolate balls into a tray filled with cocoa powder and evenly wrap them with a layer;

13, the simpler method is to put in a small round sieve filled with cocoa powder and shake it continuously until all the cocoa powder is covered with chocolate balls;

14. Generally speaking, you can eat a piece of chocolate a day. Please put the remaining chocolate truffles in the box and put them in the refrigerator.