Materials:
Bittersweet chocolate (50 grams) White chocolate (100 grams)
Strawberry powdered sugar (15 grams) Green tea powder (15 grams)
Ice cream (vanilla, chocolate, strawberries, green tea) 100 grams
Making Steps:
1. Put the black and white chocolate into a small saucepan, and place under hot water. Melt into liquid, remove and lower to about 40 degrees (warm hands). The white chocolate will be divided into three parts, one of which add strawberry powdered sugar to make pink, the other add green tea powder to make green.
2. Take white chocolate for example, pour a spoonful or so of white chocolate liquid into a frozen jelly mold, slowly rotate it so that the chocolate liquid adheres to the inside of the mold and solidifies, and pour out the excess chocolate liquid. Remove the molds from the freezer for half a minute and dip them in a layer of chocolate in the same way as before. Repeat the process again so that you have an ideal, even thickness of chocolate in the mold. If the process takes too long, place the container of liquid chocolate in hot water to keep it warm.
3. Fill the molds with the slightly softened ice cream, pressing down gently with a spoon to leave no gaps, and place in the freezer for 20 minutes or until firm. Drizzle top of ice cream with chocolate mixture to seal. Push the bottom of the mold gently to remove the ice cream crescent and store in an airtight box.