Crispy Chocolate

Name: Crispy Chocolate
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g dark chocolate; 50g peanut; 40g Hazelnut Milk Chocolate; 5g Cooked black sesame; 25g White sugar

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I wanted to do it years ago, but I didn't bother to do it. Although there is no professional chocolate mold, this is not difficult for us. I thought about it a long time ago, and the pallet of quick-frozen glutinous rice balls can be substituted. I have thought about the way of making N-time crispy chocolate before, and I am not very satisfied with the recipes collected. So do whatever you want. It is better to mix the hazelnut milk chocolate and dark chocolate that no one eats, so as not to have to throw it away at the end.

Ingredients

Crispy Chocolate

1. Ingredients: 50 grams of dark chocolate, 40 grams of milk chocolate with hazelnuts, 50 grams of peanuts, 5 grams of cooked black sesame seeds, 25 grams of white sugar

2. Put the peanuts in the oven, in the middle layer, heat up and down at 150 degrees, and roast for 10-15 minutes. Put it in a food processor, add black sesame seeds and white sugar, beat them together into fine powder, and squeeze them into small balls of equal size for later use.

3. Cut the two kinds of chocolate into small pieces, heat in water, stir and melt, and put them into a mold. When the edges of the chocolate begin to solidify, use a spoon to scoop out the unset chocolate in the middle.

4. Fill in the filling and press it slightly. Pour chocolate on the surface and chill in the refrigerator until set. Deduct

5. One by one, they are neatly shaped and wrapped in tin foil

Tips:
Do not fill the filling too much, slightly below the surface of the mold, to make room for the chocolate shell.
Putting chocolate in the refrigerator can speed up the setting time.