Ingredients

Recipe calories: 223.2 (kcal)

Main ingredient

Whipping cream 130g

Bittersweet chocolate 180g

Methods/Steps

Put the whipping cream, inverted sugar, and with the vanilla pod in a small saucepan, and heat to boiling.

Turn off the heat, pour into the chocolate, add the butter while it's still hot and stir using a spatula.

Pour into a container and place in the fridge until it forms a smooth, creamy paste.

Remove from the fridge after 3 hours of solidification, spread with a layer of chocolate and cut. We used a professional cutter, but you can use a knife as well. The raw chocolate is actually done at this point.

Because this chocolate is not tempered, it tends to get gooey and unattractive at room temperature, so it's usually coated with a layer of cocoa powder and shaped into a square truffle.

If you're using PALAIS D'OR, you'll need to coat it in tempered chocolate and drizzle it with gold leaf.

The same applies to matcha and black tea chocolates. If you cut them and cover them with matcha powder, it's the PALAIS D'OR way, and if you cover them with a layer of tempered chocolate afterward, it's the traditional way of making black tea chocolate (see photo).

8

All in all, it's very easy to make shengqiao, and because of the cream and butter, it doesn't need to be tempered, so you just put it in the fridge and cut it. But again, because it doesn't need to be tempered, it has to be kept in the freezer and has a very short shelf life. If I were to translate it into Chinese, I think it would be more appropriate to call it "fresh chocolate".

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Note

If the filling is wrapped in a tempered chocolate shell like a ganache, it will have a longer shelf life at room temperature, but note that tempered chocolate should not be kept in the refrigerator, but should be kept at room temperature of about 20 degrees.