250g cocoa butter (or other fat, preferably vegetables) 150g powdered sugar (or so called, usually sprinkled on cakes for decoration) 100g starch 1 teaspoon of rum 60g cocoa powder. If necessary, you can add some nuts and other things to melt the oil first (a special container is best, if there is no special container), just wait until it is completely solidified before taking it out. Pure chocolate must be "only soluble in the mouth, not in the hands". Because the melting point of chocolate is 35 degrees Celsius, it will melt in your mouth and there will be no residue in your teeth. 1. After the butter softens at room temperature, add sugar and stir until it is milky white. Add the eggs several times and beat well. Add vanilla oil and stir well. 2. Sieve the low flour, baking powder and salt into light hand 1. Chop up the chocolate pieces with a clean kitchen knife and drill board and put them in a small dry bowl. 2. Fill the pot with hot water, and then put the small bowl into hot water to heat it. Gently add chocolate to the The Mixing Bowl until the chocolate chips in the bowl are completely melted, and then heat to 46℃. 3. After the chocolate is dissolved, move it to a pot filled with water and gently stir it until the temperature drops to 26℃. 4. Dissolve in hot water at 40℃, and when the chocolate is cooled to 32℃, you're done. If you want to change the shape of chocolate, you only need to use commercially available models such as heart-shaped, baby bear and puppy, and put the mixed chocolate into cooling. 1. Choose chocolate bars that can be bought in general supermarkets, without worrying about the complicated process of temperature regulation and cooling. DIY chocolate, the fun thing is that you can add mixed materials according to your preference. We chose crushed almonds, peanut butter and strawberries to demonstrate how to make Rocher and how to put strawberries in suits. When you dissolve chocolate, you must scald it with water, and you can't cook it directly. Be very careful when handling chocolate, it can't get wet at all. 3. After chocolate and nut paste are mixed into paste, add almond nuts. 4. Mix a part with a fork and knead it into a ball in the palm of your hand. Put the spherical chocolate in the refrigerator, take it out after solidification, dip it in dark chocolate paste, and put it in the refrigerator for setting. Handy friends can also make new chocolate shapes with fruits. The outer layer of the selected fruit must be completely free of moisture. 6. Making a strawberry suit is very simple. Dip strawberries in a layer of white chocolate paste, put them in the refrigerator for solidification, then dip them in dark chocolate paste, put them in the refrigerator for solidification, and then process them with a roller full of chocolate paste. Also, how to make wine chocolate! Its manufacturing method is that 1.5-3.0 wt% alcohol and 0.5-5.0 wt% soybean lecithin are mixed into chocolate raw materials, stirred at high speed to make them uniformly distributed in chocolate raw materials, and then solidified by injection molding. The alcohol used is water-containing alcohol, and the ethanol content is above 80% (by volume), distilled from brandy, wine, whisky and the like. Wine chocolate can be made in one of the following two ways: 1. Include a mixing process. This method is to mix alcohol and lecithin into chocolate raw materials before or after mixing, and start cooling within 5 minutes after mixing to below 20℃. 2. Methods that do not include the mixing process. In this system, alcohol and lecithin are mixed at 30 ~ 70℃ to form a chocolate-like raw material, and cooling starts within 10 minute (preferably 5 minutes) after mixing, and then it is cooled to below 20℃. Soybean phospholipids (such as lecithin) have been used as emulsifiers for chocolate. Increasing the addition of soybean phospholipids to 0.5 ~ 5.0% by weight can make more alcohol directly mixed into chocolate, so that the combined alcohol can be stored in chocolate for more than 6 months. Of course, if you want to make solid chocolate, you can! Firstly, chocolate raw materials such as cocoa paste, cocoa powder, cocoa butter, milk powder, edible oil, sugar, emulsifier and spice are mixed, then micronized by a rotary grinding roller, refined by a fine grinding roller, processed into powder flakes by a rotary grinding roller, uniformly sieved by a sieve, and finally molded by a die press.