Using the most common materials at hand can surprise people around you. Try this chocolate. It will bring us more than just a few minutes in the mouth.
Truffle-shaped chocolate ball (original flavor) Ingredients: 200g dark chocolate, 90g whipped cream, 20g rum and 25g butter.
Surface decoration: appropriate amount of cocoa powder
manufacturing process
First prepare the ingredients. It is more convenient to use the dark chocolate in button shape than the whole chocolate (if the whole chocolate is to be chopped).
Pour 90 grams of whipped cream and 200 grams of dark chocolate into a bowl, add the butter cut into small pieces, and heat the whole bowl over water or in a microwave oven. Stir to melt the chocolate and butter.
Stir until the chocolate and butter are completely liquid, and blend with the whipped cream to form a thick chocolate liquid. Add rum and stir well. Put the stirred chocolate liquid in the refrigerator, let it cool, solidify and harden.
Observe the state of chocolate liquid in the refrigerator at any time, and take it out and mix it with a scraper at the right time to make the temperature inside and outside uniform (if you don't mix it, the outer layer will become hard and the center will be soft because the temperature decreases from the outside to the inside).
When the chocolate is solidified enough to shape, it can be made. Dig a small piece of chocolate with a spoon and knead it into a ball by hand (don't refrigerate the chocolate too hard, too hard chocolate can't be kneaded). Then quickly round in the palm of your hand. Rub all the chocolates into small balls in this way.
Put the small ball into the cocoa powder and shake the small bowl of cocoa powder so that the cocoa powder is evenly wrapped on the surface of the ball.
Move your hands quickly, because the temperature of your hands will melt chocolate. Wipe your hands with a wet cloth after rubbing one or two balls, otherwise there will be more and more chocolates on your hands, and there is no way to operate them at last.
The truffle-shaped chocolate should be kept in the refrigerator.
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Truffle-shaped chocolate is actually made in the same way as perfect. If you don't knead the chocolate into a ball, but pour the mixed chocolate liquid into a square mold and refrigerate it until it is solidified, sprinkle cocoa powder on the surface and cut it into small squares, and the shape and taste will be the same as the popular practice.
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"If you want to make more colorful chocolate balls, what should you do?"
"-it will be a little troublesome."
Need to prepare extra100-150g dark chocolate, as well as matcha powder, pistachio, hazelnut or other nuts.
Put100-150g dark chocolate into a bowl, heat it in water and stir it continuously until it melts into liquid (the melting temperature should not exceed 60℃). Adjust the temperature of chocolate (see Tips for details).
Soak the kneaded chocolate balls in the warmed chocolate solution quickly, so that the surface is dipped with a thin layer of chocolate solution, and then roll them in the matcha powder, hazelnut pieces and pistachio pieces respectively.
Take it out and let it stand until the chocolate shell is solidified. Then sealed and stored at room temperature not exceeding 25℃, which can be stored for 1-2 weeks.
Why do you need a chocolate crispy shell?
Because nuts and matcha powder are easy to get wet, if you don't add chocolate crispy shells, you can directly wrap nuts and matcha powder on chocolate balls, and the outer material will be affected by the moisture in the chocolate balls, resulting in poor taste and appearance. Wrapping a layer of chocolate shell not only separates the inner and outer materials, but also enjoys the unique taste of chocolate crispy shell.
Tips:1,dark chocolate with a cocoa content of more than 55% is better. You can choose dark chocolate with a higher cocoa content according to your own preferences (but chocolate with a cocoa content of more than 75% is not acceptable to most people). 2. Should the outer chocolate shell be tempered? If chocolate is not tempered, there will be various conditions, such as the influence of gloss and texture, such as failure to solidify smoothly and so on. However, truffle chocolate is relatively loose (after all, the gloss of chocolate can't be seen when it is wrapped in thick decorative materials, and it doesn't involve demoulding and other issues), so if you are lazy and don't adjust the temperature, the difference is not that big. Another lazy way is to use cocoa butter chocolate as chocolate shell, which does not need to be tempered (unfortunately, the taste is much worse). 3. Temperature regulation method of dark chocolate: melt dark chocolate in water or in a chocolate melting furnace (the temperature should not exceed 60℃), pour the chocolate liquid on the marble table, stir it repeatedly with a scraper to cool the chocolate and gradually become thick. When it reaches 28-29℃, pour it back into the bowl or melting furnace and heat it again to make the chocolate reach 3 1-32℃. This is the temperature adjustment process (an accurate thermometer needs to be prepared).
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