I, hazelnut chocolate practice [raw materials] edible chocolate powder 500 grams, a small jar of cream, hazelnut powder a package. [practice] first of all, the cream will be boiled dissolved, and then put the chocolate powder into the cream and again boiled dissolved, add a little hazelnut powder, the chocolate pulp into the butter paper container to cool and solidify, and finally cut and dip hazelnut powder can be eaten. Tempered Chocolate: The chocolate is softer and easier to stick to the bottom, so it must be placed on the butter paper, and it is better to put an extra layer of butter on the butter paper or sprinkle a layer of hazelnut powder on the butter paper beforehand. [Simple method] buy back the ready-made chocolate, at home with a clean pot of boiling, and then poured in a variety of shapes of molds, wait until cooled and shaped, melting some white chocolate, used to write some words, it is done. [Footnote:] There are two kinds of chocolate: thermostatic and tempered. Constant temperature chocolate is mostly used in the mold practice, and then use your imagination to make embellishments after making it. Temperature-controlled chocolate production process is more complicated, seemingly simple doll shape, generally need nearly 10 procedures to complete. Production, first of all, the large tempered chocolate ingredients and maltose, evaporated milk, butter, etc. were installed in two containers, across the boiling water melting. Next, the two melted ingredients are mixed and stirred well. Then spread the mixed chocolate puree on a large slab of stone, crushing the chocolate particles back and forth with an iron plate knife, slowly and well as in the case of pasta, so that the resulting chocolate will be more delicate and smooth, after which it is held in a container and placed in the refrigerator to cool for 2 to 3 minutes. This process needs to be repeated three times, the purpose is to make the chocolate as fine as possible, and milk and so on completely fused together. Second, the practice of striped chocolate (Anna food) 1, in the baking paper first coated with a layer of melted white chocolate, and then use the scraper to draw stripes (as shown in Figure 1, that red is the scraper, in the white chocolate can be drawn a few ways, so that the dark chocolate will penetrate into the crevices of the white chocolate inside). 2, then apply a layer of dark chocolate. Then carve out your favorite shape. 3, turned over after the striped chocolate is done, 4, can be used as a cake decoration, you can also squeeze some melted white chocolate, dark chocolate on it, another beautiful and delicious chocolate is done!