Manufacturing materials (15 pieces):

Hazelnut sauce:110g dark chocolate: 40g butter slice: 30g.

Milk chocolate: 2 10g cocoa butter: 50g chopped hazelnuts (you can choose your favorite nuts instead ~).

The tools used are:

Induction cooker, container, silicone scraper, gloves, oilcloth (plastic wrap), thermometer.

Environmental requirements:

Temperature 18-23℃ and humidity 45-55%.

Operating steps:

1, the nuts are roasted to golden brown, and the dark chocolate is melted to 40℃ in water (not higher than 40℃, and the chocolate should not be excessively stirred during melting to avoid contact with too much steam). Prepare a dry rag and wipe off the water outside the container (seed temperature regulation method).

2. Add hazelnut sauce to blend (you can choose peanut butter, but nuts must be matched with peanuts to keep the taste consistent). The ratio of hazelnut sauce to chocolate is 1 10: 40.

3. Crush the butter slightly, stir it in chocolate, put it in a piping bag, squeeze it on the tarpaulin (plastic wrap is ok), and put a hazelnut in the middle.

4. After the chocolate is solidified, knead it into a ball, wrap it with peanuts and solidify it.

Temperature regulation of milk chocolate

40 degrees Celsius, 26 degrees Celsius, 29 degrees Celsius

45 degrees Celsius, 27 degrees Celsius, 30 degrees Celsius

Combination of seed temperature regulation method and water cooling method

5. After the milk chocolate melts, add the melted cocoa butter and stir.

6. Wrap the chocolate balls made before with milk chocolate. Note: Milk chocolate should be crystallized, and only when there are no particles can it be qualified, so a piece of Kym chocolate is finished.