It is purely handmade by grinding cocoa beans from the fruit of the tropical plant cocoa into powder, and then adding sugar and spices. Handmade chocolate has a rich aroma and can be used to make various candies, pastries, ice cream, etc.

How to make handmade chocolate:

Ingredients

200g dark chocolate, 8 almonds or hazelnuts (slightly toasted), 1/4C fresh cream, butter 15g, golden rum (RUM) 2T.

Method:

1. Melt 200g of dark chocolate, adjust the temperature and set aside. There are two points that need to be mentioned here. The first is melting chocolate: The ideal temperature for melting chocolate is between 40 degrees and 50 degrees. It must not be heated directly on the fire. Too high a temperature will cause the chocolate to become scorched and granular, so it needs to be insulated. When the water melts, heat the water in advance and remove from the fire, then place the container with chocolate in the hot water and stir until it melts. Don't stir too fast, otherwise it will easily cause bubbles in the chocolate liquid. The second is tempering: the purpose is to stabilize the cocoa butter in the chocolate layer, because it directly affects the usability of chocolate. After tempering, the cocoa butter will stabilize directly into a pile of crystals, making the finished product hard and shiny. Generally, dark chocolate is stable at 32 degrees, while milk chocolate and white chocolate are stable at 30 degrees. Tempering steps: (1) Take 3/4 (150g) of the 200g dark chocolate in A and melt it over water. The temperature should reach 40 degrees. (2) Remove the container containing chocolate from the hot water, add the remaining 1/4 (50g) of chocolate and continue stirring until completely melted. (3) Dip the tip of the knife into chocolate. If it solidifies within 3 minutes at room temperature (about 18-20 degrees), it means the tempering is successful; otherwise, it needs to be stirred to the ideal temperature and tempered again.

2. Coat the chocolate mold Oil (I forgot to apply it, but it’s not that difficult to remove from the mold), pour in the chocolate syrup, turn the mold so that all sides of the pattern are evenly coated with chocolate syrup, pour out the excess, and wipe the edges of the mold clean. Refrigerate until hard.

3. Making soft center: 100g of dark chocolate is melted in water. There is no need to adjust the temperature here because it is not used on the surface, but the temperature must not exceed 50 degrees, otherwise it will produce The grainy texture is not good. Add 1/4C of fresh cream and 15g of butter, mix well, cool and set aside.

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

5. Fill the soft filling into the mold and insert a large almond into each one. Try not to leave a gap between the filling at the bottom and the shell. The gap at the bottom will be difficult to fill when the chocolate syrup is finally poured in, which may easily cause demolding failure.

6. Cover it with a small amount of soft filling. Try to keep the big almond in the center of the entire chocolate.

7. Pour the chocolate solution to seal, and shake it gently on the operating table a few times to expel the air bubbles. Refrigerate until hard.

8. Unmold and complete.