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

1, weigh the required materials in advance.

2. Put the powdered sugar into the milk, heat, stir and melt, and then sit in warm water for later use.

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, the big bowl is heated in the pot with water, paying attention to the temperature not exceeding 60 degrees, and constantly stirring.

5. Stir until it is completely melted, quickly pour in the milk sugar solution and stir while pouring. Then cool the chocolate sugar solution to about 27-29 degrees, and then heat it to about 30-32 degrees. The chocolate after temperature adjustment will be more stable and not easy to melt.

6. Spoon it into the mold, put it in the refrigerator, take it out, seal it and store it, and the taste is delicate and silky.