Cut a large piece of chocolate into small pieces and melt it slowly over water. Be careful that the water temperature does not exceed 50 degrees, otherwise the chocolate will turn sandy.
Shake the filled chocolate liquid a few times while it is hot. This principle is similar to shaking the chiffon cake a few times before baking, to prevent air inside the chocolate and possible cracking during demoulding.
Ingredients: 20g of Lycium barbarum, rock sugar 15g, 20g of asparagus, 25g of dried tremella, honey and lard.
The medlar is pedicled and washed; Soak