I want to make chocolate! ! ! I just succeeded according to the method below

Ingredients

46g cocoa liquor, 24g cocoa butter, 30g honey, 5g cream, 0.5g lecithin.

Method

1. Heat cocoa butter in water to become liquid.

2. If there is crystallization of honey, warm it into liquid state in advance, add melted cocoa butter, and mix well.

3. Control the temperature at 50 to 55°C, add the chopped cocoa liquid (I turned off the heat directly), and stir until the cocoa is completely melted. You can stir a little longer to make the cocoa more delicate. The temperature must not be too high, otherwise the water and oil will separate and turn into a rough paste.

4. Add cream and lecithin and stir evenly. If you want to add chopped nuts, you can add them at this time.

5. Put the cocoa paste into cold water and cool it to 26 to 27°C.

6. Return to hot water and warm to 30 to 32°C, then pour into the mold.

7. Place in the refrigerator for 2 hours and remove from the mold.

Tips

1. At first, I used powdered sugar, which was almost insoluble in cocoa butter. The texture was very powdery and not tasty, so I switched to liquid honey. , slightly softer in hardness and much more delicate in taste.

2. Do not mix water from beginning to end.

3. The temperature must not be too high, otherwise the water and oil will separate instantly and turn into a greasy lump. However, it can be barely stuffed into the mold. It can be eaten even if it is hard, but the appearance and taste are not good.

4. Lecithin is an emulsifier, which can make the taste smoother.