Batam Chocolate
1.
Break the chocolate.
2.
Put it in a chocolate oven to boil or heat it over a small fire until it melts (the water temperature should not be too high, about 38℃~43℃).
3.
Pour in the liquid chocolate, about one-third of it, put it in the refrigerator and freeze for 3 minutes.
4.
Take out and put in one American almond in each.
5.
Then pour in the liquid chocolate until it is full, fully wrap the almonds, shake and smooth, and freeze in the refrigerator until hard.
6.
Pull the silicone mold back and forth, and then flip out the chocolate.
Tips:
1. Please choose chocolate with high hardness, low melting point and easy to solidify, such as cocoa butter substitute chocolate.
2. There is no need to freeze when the room temperature is low in winter, it will solidify and harden in a moment. In summer, it needs to be frozen in the refrigerator until hard.
3. When demolding, pull the silicone mold left and right before and after it can be easily turned out.