Chocolate Mooncake
1.
Soak the dried cranberries in rum in advance, cover with plastic wrap and set aside
2.
Melt 300 grams of dark chocolate coins in water
3.
Melt into liquid and stir well.
4.
Divide the melted chocolate into two parts, one for the skin and one for the filling. Weigh 100 grams of chocolate melt.
5.
Add 50g whipping cream
6.
Mix the chocolate and whipped cream evenly
7.
If you find that the chocolate becomes hard during the mixing process, you can stir with insulated water
8.
Add 10 grams of butter
9.
Stir in insulated water until the butter melts.
10.
Be sure to melt the butter thoroughly and stir well.
11.
Pour 25 grams of dried cranberries soaked in advance into the chocolate cream, mix well, and set aside for later use. Xiaopang also prepared blueberries and raisins. You can put whatever taste you like here.
12.
Put the mold in the refrigerator for 10 minutes and then take it out. Use a brush to melt the chocolate melted liquid (you can just melt the chocolate coins). Make no mistake.
13.
Brush all the molds with chocolate liquid, and then put them in the refrigerator to freeze until the chocolate solidifies. You can brush the chocolate several times to make it have a certain thickness.
14.
After the chocolate crust in the mold has solidified, take it out of the refrigerator, and pour the chocolate filling into the mold. Do not fill up the filling and reserve a place for the bottom of the chocolate mooncake.
15.
After the filling is poured, pour the chocolate melted liquid (melt the chocolate coins directly) on the surface. Put it in the refrigerator and freeze until set.
16.
After it has solidified, remove the extra part of the edge of the chocolate, and then the mold is inverted. The chocolate will come out automatically at the end of the month. It is very easy to release. If you find that it is not easy to release during the release, then it is not frozen, continue to put Frozen in the refrigerator.
17.
That's it after the film is removed. Xiaopang thinks that black is also beautiful, what do you think?
Tips:
1. Chocolate filling modulation: 100 grams of chocolate coins, 50 grams of whipped cream, 10 grams of butter, 25 grams of preserved fruit. If the chocolate filling is used up, make your own according to this ratio;
2. The chocolate must be used exclusively for baking, and the effect is better;
3. The bowl for the chocolate must be very clean, without water;
4. When brushing chocolate on the mold, remember to brush it several times to make it have a certain thickness;
5. When it is frozen, it is easy to release the film, just invert it directly, do not use a hot air blower but a hot towel, if it does not remove the film, it means that it is not frozen, continue to freeze;
