Truffle chocolate, brands in different countries have different tastes, but the materials and proportions used are different. As for the shape, you can have as many circles as you like.
A good truffle, soft and delicate, melts in the mouth, is cool and refreshing, and has an endless aftertaste after eating, so you can't help but wipe the rest of your breath. Sin! Some people add butter and maltose to it. These two things have no positive effect except reducing costs. In fact, there are only two main raw materials for truffle chocolate: chocolate and whipped cream; Wine (mainly rum, brandy and other foreign wines) is not necessary, and can be added or not according to personal preference; Of course, it is certain that adding the right amount of wine can improve the taste. There are two factors that affect the quality of truffles: the quality of chocolate and the proportion of raw materials. In addition, the quality of cocoa powder wrapped in the outer layer will also affect the quality of truffles. Cocoa powder is dry, smooth, pure in color and contains no impurities. There should be no suffocation or dust.
Author's Note: 1, chocolate truffle is one of the most popular sweets in the world because of its shape and reality.
French black truffle got its name.
2. In some places in China, chocolate truffles will be called stone piles, that is, truffles.
Noodles will definitely contain butter and maltose.
3. Black truffle is a kind of mushroom that grows underground, also known as truffle.
French: truffe. Italian: Tartuff Spanish: Truffa and Romania
Sauce and saffron essence are listed as the three most expensive foods in the world.
Question 2: What is raw chocolate? How is raw chocolate made? I ate raw chocolate for the first time this year ~ it is said to be raw chocolate, and I guess it is pure fat chocolate without too many additives;
I have eaten Donna Bella, sonnets and Fiona's secret raw chocolate.
But I just want to recommend Donna Bella's raw chocolate ~ Tmall sells it and has a physical store.
Question 3: What is raw chocolate? Raw chocolate was introduced by the Japanese boss. It is completely handmade, low in fat and sugar and fresh. The packaged chocolate we usually eat will inevitably be hard, because it needs to take into account the needs of transportation and preservation, and it needs to be moisture-free and have a high melting point. The raw materials of raw chocolate are rich chocolate puree, fresh cream and various foreign wines. Foreign wine can enhance the taste of chocolate, while cream can enhance the taste and fragrance, but the shelf life is only 30 days! But it has a unique taste and is very popular with students. I come from Guangdong, so I only know that there is a series of small shops in Guangzhou called "Happy House", which specializes in raw chocolate.
"Raw" is said to mean "fresh". From the appearance,. Cut it into neat squares and wrap it with fine cocoa powder. Bite it down and it tastes as soft and smooth as cheesecake. With the rich and bitter taste of the outer cocoa powder, the unique sweetness and fragrance suddenly spread in the mouth, which is completely different from the European chocolate we usually eat.
Raw chocolate is a new chocolate variety formed by improving the technology on the basis of European chocolate. It abandons the characteristics of hard taste, too sweet and greasy, and little variety change of European chocolate, and replaces it with the advantages of soft taste, moderate sweetness, low fat and varied taste.
Question 4: What is perfection? Practice makes perfect: this means that proficiency can produce ingenious methods and good methods.
From the 3 rd1back of "A Mirror Flower with a Moon": Nine palaces need not say much. As the saying goes, "Practice makes perfect."
Question 5: What brand of jojo is delicious, and what's the difference between it and your own cooking? 20 points: Top Jojo Royce from Hokkaido, Japan is very sweet, which meets Asian tastes, and it can't melt the smooth taste of the surface layer by itself.
Question 6: Practice makes perfect, which is better than ordinary chocolate? Raw chocolate originated from Japan's unique improved European chocolate variety. Raw chocolate is made of cocoa powder, cream and other auxiliary materials. After mixing, it is called raw chocolate before heating. Generally, the chocolate we eat has a heating process, which is called cooked chocolate.
Question 7: What kind of chocolate is best for making raw chocolate?
The production of noble raw chocolate is quite simple: melting, stirring, molding, solidification, cutting and finally packaging.
food
250g of chocolate sauce as the main ingredient and appropriate amount of butter15g of Cointreau Li Jiao15ml as the auxiliary ingredient.
step
1. Material:
250g of chocolate sauce, 0/5g of butter/kloc-,0/5ml of cointreau liqueur or balleys/kloc-,and appropriate amount of cocoa powder.
Note: If you don't use chocolate sauce, you can use160g chocolate, 80g whipped cream and10g marshmallow, and nothing else will change.
2. Oil the mold first to make the baking paper fit better.
3. Spread the bottom and periphery with baking paper, and tie them with ropes.
4. Weigh 250g of chocolate sauce.
5. Heat the hot water of chocolate sauce until it is completely melted.
6. Add butter and stir until completely mixed.
7. Take out the container, pour in Cointreau Li Jiao wine and mix well.
8. Pour it into the mold and smooth it; Refrigerate in the refrigerator for at least 2 hours.
9. When the chocolate becomes solid, take it out of the mold together with the baking paper and cut it into small long squares with a hot knife.
10. Put cocoa powder piece by piece and cover it with a thick layer of cocoa powder.
1 1. Load the tray carefully.
12. Or a box.
skill
1. Chocolate is the easiest to control when heated.
2. the choice of wine can be based on your own preferences, and there is no harm in not adding it.
3. Choose chocolate with cocoa content not less than 45% to get a good taste.
Question 8: What is practice makes perfect? Does it mean raw chocolate? Material: main ingredient: live eel 1.5 kg. 900g of cooked big oil (the actual dosage is about 1 00g), 50g of cooking wine, 20g of soy sauce, 7g of sugar, 5g of salt, 2g of onion ginger12g, 0g of pepper1g, 60g of garlic cloves and 5g of monosodium glutamate.
The characteristic ingots with perfect firing are golden in color and rich in fragrance. Teach you how to cook perfectly, how to cook perfectly (1) Slaughter the eels, wipe off the blood with a clean cloth, cut them into 7 cm long pieces, pour them into a large oil frying spoon, fry them to tiger skin color, and drain the water.
(2) Leave 50g of base oil in the original spoon, stir-fry garlic cloves after heating, put them into the fried eel section, add 50g of onion, ginger, soy sauce, sugar, cooking wine, salt and appropriate amount of water, turn to low heat until 80% to 90% rotten, then turn to high heat to collect juice, add monosodium glutamate, and sprinkle with oil.
Question 9: Can a word be perfect? Practice makes perfect, practice makes perfect (this idiom can find many tricks, which shows that no matter what you do, you can do it with ease as long as you study hard and master the rules.