Classic Silky Raw Chocolate

Classic Silky Raw Chocolate

1. Milk chocolate and dark chocolate are crushed and mixed (the chocolates are all Favrona's)

2. 122g whipped cream plus 12g Shuiyi (Shuiyi is corn syrup, if not available, you can use honey instead

3. Heat to boiling

4. Pour the heated whipped cream into the chocolate

5. Add 12 grams of butter

6. Stir well

7. The bottom of the mold is wrapped with plastic wrap. If there is no mold, it can be replaced with a square utensil. The solid bottom must be covered with grease paper to facilitate final demolding.

8. Pour the chocolate into the mold

9. Finishing the surface

10. Refrigerator for more than 4 hours, not frozen

11. Sift a small amount of cocoa powder on greased paper

12. After refrigerating, apply a hot towel around the mold to make it easier to demold later.

13. Hot knife with boiling water

14. Wipe off the water

15. You can measure the distance before cutting, and the finished product will look better. When cutting, it is not used for back strokes. It needs to be cut across the board. Use boiling water to heat the knife every time, or apply a hot towel

16. Sprinkle cocoa powder on the surface after cutting it~

17. There is nothing that one piece of chocolate can't solve. If there is, then two pieces!

Tips:

1. Shuiyi is corn syrup, which is sold by a certain treasure, if you don't have it, you can use honey instead.
2. It needs to be refrigerated and stored after it is made. It must be eaten within 3-5 days.
3. More delicious search on Weibo/public account: Qidianshifen