Bat Chocolate [first Taste Diary]

Bat Chocolate [first Taste Diary]

1. The dark chocolate heats up and the water melts.

2. Pack the chocolate in a piping bag.

3. Squeeze half into the paper cup.

4. Add marshmallows and nuts.

5. Then squeeze an appropriate amount of chocolate into the paper cup to seal the marshmallows and nuts.

6. Put it in the refrigerator for 3 minutes, and it is in a semi-solidified state.

7. Decoration (little bat): Oreo unscrew and scrape off the sandwich, cut in half. Insert the chocolate. Squeeze a little bit of chocolate in front of the wings to dip your eyes.

8. Decoration (Little Ghost): Roast either end of the marshmallow with an open flame, press the softened end into the surface of the chocolate, and squeeze out the eyes with the chocolate.

Tips:

/chocolate/
1. The melting temperature of the chocolate should not be too high. If the temperature is too high, it will separate or agglomerate. Use insulated water to melt the chocolate.
2. When melting the chocolate, be careful not to let the water touch the chocolate, which will cause the quality of the chocolate to change.
3. After the chocolate is put in the mold, put it in the refrigerator for 3 minutes and it will not be completely solidified. The texture should be a bit soft (like a perfect product), because the completely solidified chocolate is too hard for Oreos to be inserted. of.