520 Handmade Raw Chocolate
1.
1. Boil the butter and glucose syrup together, pour into the chocolate, and homogenize.
2.
2. Reduce the temperature to 35 degrees and add butter to homogenize.
3.
3. Add rum and homogenize.
4.
4. Pour into the mold at 18-20 degrees overnight, sprinkle with cocoa powder after demoulding
Tips:
1. Please clean the surface of the mold after mounting the raw chocolate sauce into the mold, the raw chocolate blocks will be more clean and tidy after demolding
2. The mold also needs to be refrigerated overnight. On the one hand, it is pre-crystallized, and on the other hand, the moisture in it can be properly removed
3. Because the raw chocolate feet are soft before demoulding, the plastic wrap needs to be perfectly sealed and then put in the refrigerator for about 2 hours to take out and demould
4. Avoid contact with moisture during the whole process of raw chocolate making, demoulding and decoration, otherwise it will affect the product shelf life