150g powdered sugar (that's probably what it's called, it's very kind, and it's usually sprinkled on cakes for decoration)
100g starch
1 teaspoon of rum
60g cocoa powder
If necessary, you can add some nuts and the like.
Melt the grease first (a special container is best, if there is no special container, use a bowl to melt it in a pot without water), then put all the other materials in it, stir them evenly, then pour them into the mold, and then put the mold into the refrigerator. Just wait until it is completely solidified before taking it out.
Pure chocolate must be "only soluble in the mouth, not in the hand". Because the melting point of chocolate is 35 degrees Celsius, it melts in the mouth, and there will be no residue in the teeth.
1, butter softens at room temperature, then adds sugar to beat until it is milky white, adds eggs in several times and beats well, and adds vanilla oil to beat well; 2. Sift the low flour, baking powder and salt into your hands.
1. Chop the chocolate bricks with a clean kitchen knife and drill board and put them in a small dry bowl.
2. Fill the pot with hot water, and then put the small bowl in hot water to heat it. Gently The Mixing Bowl's ingenuity.
Gram, until the chocolate chips in the bowl are completely melted and heated to 46℃.
3. After the chocolate is dissolved, move it to a pot filled with water and gently mix it until the temperature drops to 26℃.
4. Dissolve it in 40℃ hot water, and when the chocolate is cooled to 32℃, it's done.
If you want to change the shape of chocolate, just use the commercially available heart-shaped, baby bear,
Dogs and other models, put the blended chocolate into the cooling.
1. Choose chocolate bars that can be bought in general supermarkets, so you don't have to worry about the complicated process of temperature regulation and cooling. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, Praline paste and strawberries to demonstrate how to make Rocher and how to make strawberries wear suits.
2. When dissolving chocolate, you must scald it with water, and you can't boil it directly. Be very careful when handling chocolate, chocolate can't get wet at all.
3. After the chocolate and nut paste are mixed into paste, add almond nuts.
4. Mix a part with a fork and put it in the palm of your hand and knead it into a ball. Put the ball-shaped chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate pulp, put it in the refrigerator and set it.
5. Handy friends can also use fruits to make new chocolate shapes. The outer layer of the selected fruit must be completely moisture-free.
6. Creating a strawberry suit is very simple. Let the strawberries be dipped in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them on the strawberries with a drum filled with chocolate paste.
Also, how to make wine chocolate!
The preparation method comprises the following steps: mixing1.5-3.0% by weight of alcohol and 0.5-5.0% by weight of soybean phospholipids into chocolate raw materials, stirring at high speed to make them uniformly distributed in the chocolate raw materials, and then injection molding and curing, wherein the alcohol used is aqueous alcohol, and the ethanol content is above 80% (by volume), which is brandy, wine and soybean lecithin.
Wine chocolate can be made by one of the following two methods:
1. Including the method of blending process. In this method, alcohol and lecithin are mixed into chocolate raw materials before or after mixing, and cooling is started within 5 minutes after mixing, and it is cooled to below 20℃.
2. Does not include the method of blending process. In this system, alcohol and lecithin are first mixed into chocolate-shaped raw materials at 30 ~ 70℃, and then cooling is started within 10 minutes (preferably 5 minutes) after mixing, and it is cooled to below 20℃. Soybean phospholipids (such as lecithin) have been used as the emulsifier of chocolate. Increasing the dosage of soybean phospholipids to 0.5 ~ 5.0% by weight can make more alcohol directly mixed into chocolate, so that the combined alcohol can be kept in chocolate for more than 6 months.
Of course, if you want to make solid chocolate, you can!
Firstly, chocolate raw materials such as cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spice are mixed, and then they are micronized by a rotary grinding roller, refined by a fine grinding roller, processed into powder flakes by a rotary grinding roller again, sieved evenly by a sieve, and finally molded by a molding press.