Ingredients: cocoa liquid block140g, cocoa butter 70g, sugar 50g and milk 20g.

1, weigh the required materials in advance for later use.

2. Put the sugar into the milk, heat and stir to melt, and sit in warm water for later use after melting.

3. Cut the cocoa liquid and cocoa butter into small pieces and put them into a large bowl, ensuring that the bowl is clean, water-free and oil-free.

4. Heat the large bowl in the pot with water, pay attention to the temperature not exceeding 60 degrees, and keep stirring until it is completely melted.

5. Quickly pour the milk sugar solution and stir while pouring.

6. Cool the chocolate sugar solution to about 27-29 degrees, and then heat it to about 30-32 degrees. The chocolate after temperature adjustment is relatively stable and not easy to melt. This step is also the key.

7. Scoop into the mold with a spoon.

8, put it in the refrigerator, take it out and seal it for storage, and the taste is delicate and silky.