1000G in dark chocolate.

Cocoa liquid block 480 grams.

220 grams of cocoa butter.

300g of granulated sugar powder (must be sieved powder).

Cream10g.

When dissolving chocolate, you must boil it with water, not directly. Be very careful when handling chocolate, chocolate can't get wet at all.

After chocolate and nut paste are mixed into paste, add almond nuts.

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.