Cocoa butter, the merchant said it is imported,

I checked the degree: cocoa butter should be yellowish in color, with a light

light cocoa aroma. Overall this one fits the bill.

I forgot to take a picture of the bag.

Step 1. Cocoa butter in a food bag, crack it with a rolling

pin in order to make it easier for it to melt.

2.?2. Cocoa butter is afraid of heat, try to keep the temperature at 40 degrees.

So steam it under water, turn off the heat when the water boils and melt it slowly.

Step 2., crushed cocoa butter into a waterless bowl,

Place a steamer pad under the bowl and start steaming the cocoa butter over high heat,

When the water comes to a boil, turn off the heat and start stirring the cocoa butter, adding

speed it to melt. It's not a big problem to turn up the heat, but the bottom of the

chocolate will be white. So slowly stir

it, would have liked to use a whisk, found that also does not work,

cocoa butter like water splash, everywhere.

3.? Step 3. The cocoa butter will melt like oil until it all

turns to oil, then add honey. I added 3 tablespoons and it still

feels a bit bitter, you should be able to add a bit more, maybe

the cocoa powder I used was pure and super bitter.

Never add granulated sugar because it won't melt at all, and the co

cacao power will be grainy and unappetizing. The first time I did it

when I added my own beaten powdered sugar, stirred for half an hour,

still have a granularity, so I was lazy and put honey, and I think

the taste is good, it's what I like.

4.? Step 4. When the honey is all melted, sift in the cocoa powder,

Very important: the ratio of cocoa powder to cocoa butter is

1:1, or 1.25:1 , not more than 1.5:1. And

the most crucial thing is that they measure in cc, not grams.

100 grams of cocoa butter is almost 100 milliliters, but 100 milliliters of cocoa

powder is far less than 100 grams. Don't get it wrong.

Blend and keep blending until smooth. More cocoa powder will be

like a batter, I recommend a ratio of 1:1.

5.? Step 5. Remove from heat, continue stirring for 1-2 minutes, then pour the choc

cream sauce into the grinder and refrigerate or freeze it all

can be eaten in about 1-2 hours. Since the melting point is

very low, it starts to melt a bit when you let it go for 15 seconds, so

so it's recommended to keep it in the fridge all the time and take it when you eat it.

The chocolate made this way is more crunchy, if you want it to be soft

smooth and stable a bit, you can remove from the heat, pour in 20cc of light

cream, stir well and then put it into the grinder, the chocolate is more soft

smooth. Because there is an additive in the light cream called soy phospholipids

, which can play a stabilizing role.

6.? Chocolate is done ;-)

I think the essence of chocolate is the congealed mass of fats and oils.

So butter to do, it should also be possible, but cocoa

Cocoa butter, although cocoa butter fat, moderate consumption of human body is

excellent