Method of making chocolate: tools/materials

65% dark chocolate 200g

Milk chocolate100g

Honey 15g

Cream180g

Salt-free butter 25g

5 ml of rum

Appropriate cocoa powder

operational approach

1, put all the chocolate and honey in a bowl.

2. Heat the whipped cream until it boils, and then pour it into a bowl.

3. Cover and let stand for 1 min, then stir with an eggbeater or scraper until the chocolate is completely melted and mixed evenly.

If chocolate is not melted by cream, it can be melted by water.

5. Add butter and rum softened in the greenhouse and stir again.

6. After the butter is completely melted, it forms the feeling of thick chocolate sauce.

7. Take a favorite mold, spread a layer of baking paper on the mold, then pour the chocolate paste into the mold and put it in the refrigerator for more than four hours.

8. Spread oiled paper on the table, take out the refrigerated chocolate and put it on oiled paper, cut it into the desired shape, sprinkle cocoa powder evenly and package it in your own way.