Update 1:
Can we not have a wine rack...? I've heard people say they use milk... I don't want to use wine... I'm not sure if you're going to be able to do that.
, UPDATE 2:d light cream is not for hair... If it's melty kiss, it's just a little bit of the whole thing...
,singtaobo oks/images/in-bb %20dessert.pdf with soft chocolateheart too soft (chocolate soft center cake pudding)
Ingredients : 220 g sugar
(4) 235 g butter
130 g flour
8 eggs
These are the most important ingredients of the cake.
2 egg yolks
700 g pure chocolate
A little frosting
Chocolate sponge (FONDANT AU CHOCOLAT)
This is the same as the heart of dark chocolate Truffles, covered with a layer of green tea powder, takes about 75-90 minutes. This is from the Meiji Japan website, you can watch a short video about the production process from this link.
cmjapan.c om/superEL/meiji-rec ipe/set_/f_wm.ht ml?sp=1&gno=1001 &mno=100600
Ingredients
Light cream 75ml
Dark chocolate (chopped) 150g <
White chocolate (chopped) 100g
Green tea powder moderate
(1) Heat the light cream, add the black chocolate, stir until dissolved, and set aside to cool
(2) Put into the squeeze bag, squeeze out a few chocolate strips, and put it into the refrigerator for 15-20 minutes until solidified
(3) Take out the chocolate strips, and cut them into equal grains.
(4) Dissolve the white chocolate in hot water
(5) Roll the chocolate into a round shape, add the white chocolate syrup, and dip it in green tea powder.
Chocolate tips :
The two main enemies of chocolate are water and temperature, chocolate can not be mixed with water. In addition, if you dissolve the chocolates at temperatures higher than 50°C, the cocoa and the cocoa butter inside the chocolates will be separated, which will make the chocolate syrup not soft and smooth enough, and affect the effect of the chocolates, so the chocolates should not be dissolved directly in the fire, but only dissolved in hot water. This time my recipe is to heat the light cream first, with light cream heat dissolve chocolate, so light cream should be about 50?C before dissolving chocolate, if not yet dissolved chocolate, you can seat about 50?C hot water.
Ingredients: (2 servings)
Dark chocolate 90g
Sugar 75g
Cream 100g
Gluten free 50g
Eggs 3
Directions:
Preparation:
1. Cream the butter in a small baking cup. Spread a thin layer of cocoa powder.
2. Line a baking sheet with tin foil and place the cups on it.
3. Preheat the oven to 220 degrees Celsius.
Ingredients:
1. Cream the butter and dark chocolate in a small saucepan, then place in a large saucepan with boiling water and heat over water.
2. While heating, stir well with a wooden ladle to melt the cream and dark chocolate completely, set aside.
3. Take a clean bowl and add the eggs and sugar, whisking with a mixer to make the ingredients creamy, then slowly add the flour, whisking carefully to combine.
4. Slowly pour the freshly melted chocolate into 3.
5. Use a wooden ladle to mix well.
6. Add the mixture to the baking cups, about seven or eight full.
7. Bake in a preheated oven at 220 degrees Celsius for 8 to 10 minutes.
8. Remove from the oven and allow to cool.
Note:
I. Chocolate can not use dessert-specific, general dark chocolate can be.
ii. If you don't have dark chocolate, you can use regular cocoa powder. However, if you are using regular cocoa powder mixed with sugar, please remember to reduce the proportion of sugar (I reduce it to about half).
Three.
This is the first time I've ever made this recipe.
Tips:
i. I used instant cocoa powder for this recipe. ii.
i. I used instant cocoa powder for this recipe, and the flavor is already great.
ii. The making time is very quick and it's a great dessert to make on the fly.
iii. It's great with black coffee, red charcuterie or sweet white wine.
iv. Sprinkle with a few nuts for extra flavor.
Directions: (1) Dissolve the chocolate in hot water, add butter and sugar and mix well.
(2) Beat the eggs and egg yolks well, add them to the sifted flour and mix well, then add them to the chocolate syrup and mix well, then put them in the refrigerator overnight.
(3) Take out the chocolate powder, divide it into small portions, put it into a cup mold and press it flat, put it into a preheated oven and bake it until it is ripe (the outer layer is curdled), take it out and sprinkle it with icing.
Remarks: (1) Bake the dough in the oven until it is fully cooked, so that the chocolate filling remains runny, hence the name (Big Heart), which is similar to the degree of maturity of a beef steak. (b) (1) 100 grams of sugar
1 teaspoon of white vinegar
Directions: (1) Beat the sugar and eggs of ingredient (a) with a whisk until foamy and firm.
(2) Add sifted flour and baking powder and mix well.
(3) Dissolve butter and chocolate in hot water, add the above flour paste and mix well.
(4) Sweep a layer of butter into each of the 9 pie molds, pour in the chocolate batter and place in a preheated oven at 220oC for 8-9 minutes.
(5) Add sugar to the egg whites in ingredient (b) and beat with a whisk until well blended, then add white vinegar and beat until smooth.
(6) Put the egg whites into a pump bag, take a chocolate soft center cake and cover the top with egg whites, then
spray the egg white surface with fire until golden brown.
Note: (1) Ingredients (a) are for 9 chocolate cakes, and (b) are for 1 snowy mountain, if you want to make 9 snowy mountains, you need to increase ingredient (b) according to the quantity. g sugar
750 g fresh cream
100 g dark chocolate syrup
150 g dark carrots (canned)
Garnish : 1/4 cup fresh cream (10 oz)
3 oz dark carrots (grated)
carrots to taste
Directions : (1) Preheat oven to 190 degrees Celsius, line a paper-lined cake pan and grease it. Line with paper and sweep with oil.
(2) Beat the eggs and sugar together, sift in the flour, cocoa powder and baking powder; gently mix in the butter solution and pour into an 8-inch cake pan.
(3) Remove from the oven and allow to cool, then cut into three slices.
(4) Beat 500g of fresh cream with sugar and add the black car.
(5) Mix the black chocolate syrup with water and add the remaining 250g of fresh cream to make chocolate
power cream.
(6) Use a slice of cake as the base, spread a proper amount of chocolate cream, cover the second layer of cake, then spread
chocolate cream, and finally cover the top.
(7) Spread the whole cake with fresh cream, pull out the chocolate crumbles and put carrots as decoration.
(4 pcs) 235 g butter
130 g flour
8 eggs
2 egg yolks
700 g of pure chocolate
A little frosting
Chocolate sponge (FONDANT AU CHOCOLAT)
This is the same as the Dark Chocolate Truffle. A heart of dark chocolate truffles, covered with a layer of green tea powder, takes about 75-90 minutes. This is from the Meiji Japan website, you can watch a short movie about the process from this link.
cmjapan/superEL/meiji-recipe/set_/f_wm?sp=1&gno=1001&mno=100600
Ingredients
Mild Cream 75ml
Dark Chocolate (Chopped) 150g
White Chocolate (chopped) 100g
Green tea powder moderate
(1) Heat the light cream, add the black chocolate, stir until dissolved, let cool and spare
(2) Into the squeeze bag, squeeze out a few chocolate strips, and put it into the refrigerator to snow for 15-20 minutes until solidified
(3) Take out the chocolate strips, cut them into equal particles, the size of personal preference,
(3) The size of the chocolate strips will be determined by personal taste,
This is the first time that I've ever made a chocolate bar in my life, so it's a good idea to make it a little more convenient for you to make a chocolate bar in the morning.
(4) Dissolve the white chocolate in hot water
(5) Roll the chocolate into a round shape, add the white chocolate syrup, and dip it in green tea powder.
Chocolate tips :
The two main enemies of chocolate are water and temperature, chocolate can not be mixed with water. In addition, if you dissolve the chocolates at temperatures higher than 50°C, the cocoa and the cocoa butter inside the chocolates will be separated, which will make the chocolate syrup not soft and smooth enough, and affect the effect of the chocolates, so the chocolates should not be dissolved directly in the fire, but only dissolved in hot water. This time my recipe is to heat the light cream first, with light cream heat dissolve chocolate, so light cream should be about 50?C before dissolving chocolate, if not yet dissolved chocolate, you can seat about 50?C hot water.
Ingredients: (2 servings)
Dark chocolate 90g
Sugar 75g
Cream 100g
Gluten free 50g
Eggs 3
Directions:
Preparation:
1. Cream the butter in a small baking cup. Spread a thin layer of cocoa powder.
2. Line a baking sheet with tin foil and place the cups on it.
3. Preheat the oven to 220 degrees Celsius.
Ingredients:
1. Cream the butter and dark chocolate in a small saucepan, then place in a large saucepan with boiling water and heat over water.
2. While heating, stir well with a wooden ladle to melt the cream and dark chocolate completely, set aside.
3. Take a clean bowl and add the eggs and sugar, whisking with a mixer to make the ingredients creamy, then slowly add the flour, whisking carefully to combine.
4. Slowly pour the freshly melted chocolate into 3.
5. Use a wooden ladle to mix well.
6. Add the mixture to the baking cups, about seven or eight full.
7. Bake in a preheated oven at 220 degrees Celsius for 8 to 10 minutes.
8. Remove from the oven and allow to cool.
Note:
i. Chocolate can not use dessert-specific, general dark chocolate can be.
ii. If you don't have dark chocolate, you can use regular cocoa powder. However, if you are using regular cocoa powder mixed with sugar, please remember to reduce the proportion of sugar (I reduce it to about half).
Three.
This is the first time I've ever made this recipe.
Tips:
i. I used instant cocoa powder for this recipe. ii.
i. I used instant cocoa powder for this recipe, and the flavor is already great.
ii. The making time is very quick and it's a great dessert to make on the fly.
iii. It's great with black coffee, red charcuterie or sweet white wine.
iv. Sprinkle with a few nuts for extra flavor.
Directions: (1) Dissolve the chocolate in hot water, add butter and sugar and mix well.
(2) Beat the eggs and egg yolks well, add them to the sifted flour and mix well, then add them to the chocolate syrup and mix well, then put them in the refrigerator overnight.
(3) Take out the chocolate powder, divide it into small portions, put it into a cup mold and press it flat, put it into a preheated oven and bake it until it is ripe (the outer layer is curdled), take it out and sprinkle it with icing.
Remarks: (1) Bake the dough in the oven until it is fully cooked, so that the chocolate filling remains runny, hence the name (Big Heart), which is similar to the degree of maturity of a beef steak. (b) (1) 100 grams of sugar
1 teaspoon of white vinegar
Directions: (1) Beat the sugar and eggs of ingredient (a) with a whisk until foamy and firm.
(2) Add sifted flour and baking powder and mix well.
(3) Dissolve butter and chocolate in hot water, add the above flour paste and mix well.
(4) Sweep a layer of butter into each of the 9 pie molds, pour in the chocolate batter and place in a preheated oven at 220oC for 8-9 minutes.
(5) Add sugar to the egg whites in ingredient (b) and beat with a whisk until well blended, then add white vinegar and beat until smooth.
(6) Put the egg whites into a pump bag, take a chocolate soft center cake and cover the top with egg whites, then
spray the egg white surface with fire until golden brown.
Note: (1) Ingredients (a) are for 9 chocolate cakes, and (b) are for 1 snowy mountain, if you want to make 9 snowy mountains, you need to increase ingredient (b) according to the quantity. g sugar
750 g fresh cream
100 g dark chocolate syrup
150 g dark carrots (canned)
Garnish : 1/4 cup fresh cream (10 oz)
3 oz dark carrots (grated)
carrots to taste
Directions : (1) Preheat oven to 190 degrees Celsius, line a paper-lined cake pan and grease it. Line with paper and sweep with oil.
(2) Beat the eggs and sugar together, sift in the flour, cocoa powder and baking powder; gently mix in the butter solution and pour into an 8-inch cake pan.
(3) Remove from the oven and allow to cool, then cut into three slices.
(4) Beat 500g of fresh cream with sugar and add the black car.
(5) Mix the black chocolate syrup with water and add the remaining 250g of fresh cream to make chocolate
power cream.
(6) Use a slice of cake as the base, spread a proper amount of chocolate cream, cover the second layer of cake, then spread
chocolate cream, and finally cover the top.
(7) Spread the whole cake with fresh cream, remove the chocolate crumbles and put carrots as decoration.
All the utensils and materials can be bought at the Jusco 10 dollar store, very convenient ～
melty kiss I don't know ～ Sorry !
It's made with milk and alcohol. The boys like it because it's bitter and not too sweet!
Personal preference, you can try yourself ~
Image reference: jusco/chi/10_plaza/info/200701_1/images/nama_choco.gif
Image reference: jusco/chi/10_plaza/info/200701_1/ images/arrow.gif
Image reference: jusco/chi/10_plaza/info/200701_1/ images/arrow.gif
Image reference: jusco/chi/10_plaza/info/200701_1/images/material
Ingredients:
Pure chocolate approx. 100 g
Cream 30 ml
Unsalted butter 15 g <
Cocoa powder in moderation
Tools:
Chocolate melting tool
Thermometer
Flat plate or chocolate mold
Cling paper
* The picture shows a 70% high chocolate, you can choose the ingredients according to your preference
* The amount of cream will affect the hardness and the softness of the chocolate, so you can adjust the amount yourself
* The cream will affect the softness and the hardness of the chocolate.
Images: jusco/chi/10_plaza/info/200701_1/images/tool2.gif
Steps:
Images: jusco/chi/10_plaza/images/1x1.gif
Start by chopping the chocolate. You can use a special container and put it in hot water at a temperature of about 40-50℃ to melt it into chocolate syrup.
Melt the butter and stir in the cream and chocolate syrup.
*Watch the temperature when mixing to prevent the butter and chocolate from solidifying. You can also add a small amount of your favorite ingredients, such as wine or black tea, to enhance the flavor. You can also add a small amount of your favorite ingredients, such as wine or black tea, to enhance the flavor.
After mixing, pour the ingredients into a flat pan or chocolate mold, and place it in a cool place or refrigerator until it solidifies.
*The pan can be wrapped in plastic wrap to make it easier to take out the chocolates after they have set.
Take out the solidified chocolates and cut them into small pieces.
Sprinkle cocoa powder on the chocolate pieces.
Image reference: jusco/chi/10_plaza/info/200701_1/images/step1
Image reference: jusco/chi/10_plaza/info/200701_1/images/step2b
Image reference: jusco/chi/10_plaza/info/200701_1/images/step3b
Image reference: jusco/chi/10_plaza/info/200701_1/images/step2a
Image reference: jusco/chi/10_ plaza/info/200701_1/images/step3a
Image reference: jusco/chi/10_plaza/info/200701_1/images/step4
Image reference: jusco/chi/10_plaza/info/ 200701_1/images/step5
Image reference: jusco/chi/10_plaza/info/200701_1/images/arrow_l.gif
You can choose the suitable packing supplies before giving it away, which is more thoughtful.
Image reference: jusco/chi/10_plaza/info/200701_1/images/arrow_l.gif
Image reference: jusco/chi/10_plaza/info/200701_1/images/step6b
Image Reference: jusco/chi/10_plaza/images/1x1.gif
Image reference: jusco/chi/10_plaza/info/200701_1/images/dot_hr.gif
Image reference: jusco/chi/10_plaza/ images/1x1.gif
In addition, you can also use matcha powder, soybean powder, or cinnamon powder on the surface of the chocolates for flavoring according to your personal taste.
Some of the ingredients can be purchased at JUSCO supermarkets
Reference products:
Unsalted butter
Cream
Matcha powder
Picture reference: jusco/chi/10_plaza/info/200701_1/images/topping
DIY chocolates can also be flavored with soybean powder or cinnamon powder to suit your taste.
DIY Chocolate
Image reference: jusco/chi/10_plaza/images/back2top.gif
Ingredients:
Pure Milk Chocolate
Pure White Chocolate
Tools:
Chocolate Mould
Image reference: jusco/chi/10_plaza/info/200701_1/images/chocolate_material
Steps:
Image reference: jusco/chi/10_plaza/images/1x1.gif
Chopping and melting the chocolates ( Melt the chocolate in hot water or in a microwave oven)
Pour the melted chocolate into the mold and add other toppings (e.g. almonds, peanuts, etc.)
Place in a cool place or in the freezer until it solidifies
Picture reference: jusco/chi/10_plaza/images/1x1.gif
Finished product:
Image reference: jusco/chi/10_plaza/info/200701_1/images/choco_4
Image reference: jusco/chi/10_plaza/images/1x1.gif
Image reference: jusco/chi/10_plaza/infages/1x1.gif
Image reference: jusco/chi/10_plaza/infages/1x1.gif
Image reference: jusco/chi/10_plaza/infages/1x1.gif
Tips for melting chocolate
Image reference: jusco/chi/10_plaza/images/1x1.gif
Melt chocolate under water with careful control of the temperature, about 40-50 ° C. Overheating is good. If the temperature is too high, the cocoa butter will separate from the cocoa and solidify. Be careful not to let the chocolate come into contact with water, and stir gently as the chocolate starts to melt.
When using a microwave oven to melt chocolates, you should be careful to adjust the power and time, as overheating will burn the chocolates, and you can use a shorter period of time to observe the progress of the melting of the chocolates, for example, heating for 30 seconds, stirring gently, and then adjusting the power to heat according to the situation.
Image reference: jusco/chi/10_plaza/info/200701_1/images/choco_40
Image reference: jusco/chi/10_plaza/info/200701_1/images/choco_2
,唔洗焗
Recipe and preparation: Adou
Ingredients (about 9~10 balls, depending on size):
Pure chocolate (Valrhona 53% dark chocolate bricks)
100g
Cream
50 ml
Butter
40 ml
Frosting or a pinch of chocolate powder
Preparation
1.
Dissolve the chocolate in the microwave oven (20 seconds each time, 3 dings ****).
2.
Dissolve the butter in the microwave (about 40 seconds).
3.
Microwave hot cream (about 20 seconds).
4.
Add the butter solution and cream to the chocolate and mix well.
5.
Pour the chocolates into a food container and leave at room temperature for one night.
6. Remove from the mold, roll it to the desired size and cover with icing or chocolate powder.
Tips
1.
Adou's microwave oven is 800W, and Adou uses the maximum WATT number.
2.
If you're using frosting, make sure it's moisture-proof.
3. It is recommended to use a transparent one, so that you can see the mold coming off.
4. If the chocolate is rubbed and dissolved, put it to wait until it is not so dissolved, and then reel powder will be good D.
For food cats have wild talk, reference: leisure-cat/frm_1411, soft heart chocolate
Ingredients: 200g of dark chocolate, light cream 50m l orange wine or rum 1 tablespoon of cocoa powder 35g of butter
Method:
Methods:
These are the most popular methods for making the chocolate, so I'm sure you can find them all.
1. microwave butter and chocolate together for 1 minute until melted;
2. microwave light cream for about 30 seconds and then add (1) in the stir;
3. add orange wine or rum wine and then inverted;
I last year Valentine's Day whole heart chocolate,
a few easy to fix,
I want to make the face, but I do not know what you want to do, I do not know how to do.
I had a soft chocolate last Valentine's Day, and it was very easy to make.
I don't know if you want to make a hard chocolate, but if you want to make a soft chocolate,
you want to make a melt-in-your-mouth melty kiss.
If you want to make a soft fruit with a hard surface,
the way to do it is to dissolve the chocolate, pour a chocolate mold to half,
and then put the "soft center"0 in the middle,
the soft center is actually very easy to make, just add the chocolate and light cream,
wait for the chocolate to not harden
the soft center will not harden
the soft center will not harden, but will not harden, so you can make it.
After finishing the soft center, just pour the chocolate and light cream all over the mold,
and it's OKAY~
If you don't understand, please ask me again,
.