Crispy Chocolate

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

by Food·Color

4.8 (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 looks good. "

Ingredients

Crispy Chocolate

1. Prepare the ingredients for the puff pastry

2. Put the peanuts in the oven, middle layer, 150 degrees up and down, roast for 10-15 minutes

3. The skin is open and the flesh is blooming, the fragrance is overflowing, and let it cool

4. Put the peanuts into the food processor, add black sesame seeds and white sugar

5. Whipped into fines

6. Squeeze into small balls of equal size for later use

7. Prepare the ingredients for the chocolate crust

8. Chop the two chocolates separately and put them in a large bowl

9. Heat over water, stir to melt

10. Put the chocolate into the mold

11. When the chocolate starts to set, dig out the unset part of the center

12. Fill in the filling and press it slightly

13. Topped with chocolate

14. Until the chocolate solidifies

15. Knock out

16. Wrap 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.