2, chocolate mold oiled, pour chocolate syrup, rotate the mold so that its pattern of each side is evenly coated with chocolate syrup, pour out more than part of the mold edge wipe clean. Chill in the refrigerator until hard.

3, soft heart production: 100g of dark chocolate melted in water, there is no need to adjust the temperature, because it is not used in the surface, but also to control the temperature does not exceed 50 degrees, otherwise the production of particles on the taste is not good. Add whipping cream 1/4C and butter 15g mix well, cool and standby.

4, soft heart filling down to room temperature and add rum 2T mix well. If the temperature is too high, the alcohol will evaporate easily and the flavor will not be as strong.

5. Fill the molds with the soft heart filling and insert a large almond into each. Try not to let the bottom of the filling and shells between the gap, the bottom of the gap in the end when pouring chocolate syrup is also difficult to fill, easy to cause mold release failure.

6, then take a small amount of soft heart filling to cover the large almonds, try to make it in the center of the whole chocolate, pour the chocolate solution to seal it, and gently vibrate a few times on the operating table to get rid of the air bubbles. Chill in the refrigerator until hard.