Melt the fat (a special container is best, if you don't have a special one you can melt it in a bowl over water in a pot), then put all the other ingredients above, mix well, and pour it in a mold, then put the mold in the fridge. Just take it out when it's completely solidified.

Pure chocolate must "melt in your mouth, not in your hands". Because chocolate has a melting point of 35 degrees Celsius, it melts in your mouth and there is no crumbly residue between your teeth.

1, soften butter at room temperature, add sugar and beat until creamy, add eggs in batches and beat well, add vanilla oil and beat well;

2, sift low-flour powder, baking powder and salt into a light hand

1.

Use a clean chopper and a drill press to chop the chocolate bricks, and put them into a small, dry bowl.

2. Fill a saucepan with hot water and place the bowl over the water. Gently stir in the chocolate

Cricket until the chocolate chips in the bowl are completely melted and the temperature reaches 46 degrees Celsius.

3. Once the chocolate is dissolved, transfer to a saucepan full of water and gently stir again until the temperature drops to 26°C.

4. Dissolve the chocolate in hot water at 40 degrees Celsius, and when the chocolate has cooled to 32 degrees Celsius, it's done.

If you want to change the shape of the chocolate, you can use commercially available models of hearts, bears, and

dogs, etc., and put the blended chocolate into the cooler.