Coffee Chocolate

Name: Coffee Chocolate
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2g coffee powder; 50g Light cream; 4g Brandy; 85g dark chocolate; 11g butter; 7g maltose

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Suddenly he vented his energy, planning to stop the follow-up operation, but let it take shape directly. So, I pulled out the holder that I didn't know for a long time, poured the liquid into the small pits, and then waited for it to solidify. This support was left for this purpose, but it has never been used. I always feel that this thing is not easy to demold, and I am ready to be destroyed during demolding. Later facts proved that this worry was completely unnecessary. Chocolate is relatively soft, so you need to be careful about demoulding, but you don't need to break the mold. Knock more and it's out.

Ingredients

Coffee Chocolate

1. Ingredients: 2 grams of instant coffee powder, 4 grams of brandy, 50 grams of light cream, 85 grams of dark chocolate, 11 grams of butter, 7 grams of maltose

2. Chopped chocolate chips, pour brandy into coffee powder and stir evenly, set aside.

Heat the whipped cream to a boil, remove from the heat, pour in the coffee wine, and stir evenly. Pour in the chocolate crumbs and stir until the chocolate melts and becomes a smooth liquid. The temperature was too low and had to be operated in hot water.

3. Add the butter, stir until completely melted, add the maltose, stir evenly, and become a smooth liquid. Pour it into the mold, put it in the refrigerator until it solidifies, buckle it out, and wrap it with tin foil.

Tips:
The heating temperature in the chocolate should not be too high, about 45 degrees.
During the operation, if the temperature is low and the chocolate is solidified, you can sit in the hot water to melt and continue the operation