1. Melt dark chocolate, which needs temperature regulation, and the temperature regulation can be seen here;
2. The mold temperature of chocolate is 32;
3. Pour the chocolate into a semi-circular chocolate mold;
4. Put it upside down on a baking net for 3 seconds, and put a baking tray under the baking net, so that the chocolate will flow out naturally after being collected and used next time, so that a semi-circular hollow hemisphere will be formed after the chocolate is solidified. It should be noted here that in the solidification process, as long as the chocolate is slightly solidified, the chocolate template should be turned over and scraped on the surface of the chocolate mold with a plastic scraper, otherwise the manufactured hemisphere will be uneven in its diameter position.
5, hardening and demoulding the chocolate;
6. Put a plate on the chocolate pot melted in front, warm the plate with the hot air in the pot, and then put two half-carved chocolate balls;
7. Because the plate has a temperature, the side of the dark chocolate that contacts the plate will be dissolved by heat. Here, it should be noted that it should not be added for too long, otherwise the hollow ball will not be round, and then it will be taken to two hemispheres to be quickly closed, so that a hollow ball will be made;
8. Put the chocolate hemisphere in a fixed position, and then use a long-necked flower mounting nozzle of Sanneng, which is specially used for squeezing sauce for puffs (SN 7144);
9. Heat the flower nozzle on the fire, and then make a hole in the surface of the chocolate, so that a hollow chocolate ball is finished;
1. Melt the chocolate in water, and then pour the whipped cream that is about to boil into the chocolate;
11. Stir with an egg beater to fully emulsify the chocolate and whipped cream and rearrange the molecules;
12. Then fill it in the hollow chocolate ball. When the inside is soft and solidified, you can wrap the chocolate ball with a layer of chocolate, then a layer of nuts, or draw it with white chocolate.