Varona milk chocolate135g

25g chocolate, the cocoa content of Fafna is 60-65%.

Cream 83g

Horseshoe 8g

Salt-free butter 8g

Valrona cocoa powder

Self-control makes perfection?

Wrap the bottom of the mold with plastic wrap, tie it with rubber band, and tie the plastic wrap tightly. In this way, there is no chocolate flowing out below, and the paper is cut and baked in the mold according to the size of the mold to pave the way.

Chop up the chocolate for later use.

Boil whipped cream and water chestnuts in a milk pot, take them off, form a circle and pour them into a bowl filled with chocolate.

Add butter, turn it from bottom to top with a spatula, then cover it with plastic wrap or cover, and let it stand 1 min.

Stir gently with an eggbeater. If the chocolate is not completely melted, stir it with a little insulating water until it is completely melted.

Pour into the mold and refrigerate for 2 hours.

When the chocolate becomes solid, take it out of the mold with baking paper and cut it into your favorite size with a heated knife. If you want to make it into a truffle shape, you can also rub it into a circle, but the basic appearance of raw chocolate is a flat square. Pour a proper amount of cocoa powder into a small bowl, and then roll a layer of cocoa powder around the chocolate by hand.