1. Pour whipped cream, sugar, maltose and cocoa powder into a small pot and heat up over low heat
2. The sugar melts quickly, but the cocoa powder is not easy to dissolve. Keep stirring it and it will gradually melt in with the heating.
3. Add pure dark chocolate and stir constantly to melt the chocolate
4. After the sugar liquid is boiling, you need to pay more attention to stirring, so as not to paste the bottom, and the sugar liquid slowly becomes more and more viscous.
5. When heated to about 30 minutes, the sugar liquid becomes more viscous. Use a spatula to briefly expose the bottom of the pot, turn off the heat, and then continue to stir with the spatula for a while
6. After the sugar liquid has cooled down slightly, pour it into a silicone piping bag, and then squeeze the sugar liquid into the prepared mold
7. After the candy in the mold is solidified and hardened, it can be eaten after being released from the mold.
Tips:1. Note that you must use a silicone piping bag, if you use a disposable plastic piping bag, it is easy to burn a big hole, wear insulated gloves to operate~
2. The cooking time should be determined according to the consistency of the sugar liquid. The longer the time, the darker the color of the sugar will be.
3'If there is no mold, you can manually roll it into a strip when the sugar solution is not hot. Set it aside and wait for the shape to be set. After it hardens, use a knife to cut into small pieces and eat (collapsed)
