1. Cut the chocolate into small pieces.
2. Pack it in a stainless steel egg beater.
3. Dissolve the chocolate through hot water. The temperature of the water does not need to be too high, as long as it can dissolve. During this period, use a manual whisk to continuously stir.
4. The melted chocolate paste was carefully poured into the mold while it was hot, and I put a few diced papaya in hand. Then put it in the refrigerator for 1 hour.
5. After refrigerating, the chocolate is demoulded, sealed in the jar, and kept in the refrigerator.
