1. Weigh the butter and place it in a clean basin without water.
2. Take another basin, put in warm water of about 40 degrees, heat the butter over the water, stir properly to accelerate its melting.
3. Add the sifted icing sugar and continue to stir until the icing sugar is fully dissolved in the butter.
4. The dark chocolate lump is weighed, I bought the raw material.
5. Cut the dark chocolate liquid into crumbs, the more broken the better, which is easier to dissolve.
6. Pour the chocolate into the melted butter and continue to stir until the chocolate is completely melted.
7. Continue to stir until the chocolate is thick and it's OK~
8. Pour into the mold, try not to fill it too much, otherwise it will overflow and affect the appearance.
9. Put it in the refrigerator for 1-2 hours to remove the mold and you can eat delicious and mellow dark chocolate~
10. Let’s eat! ~
Tips:1. The water temperature should not be too high during the production process.
2. The powdered sugar cannot be replaced with granulated sugar and must be sieved, otherwise the taste will not be good and it will taste rustling.
3. Butter can also be replaced with the same amount of cocoa butter. The butter I used without cocoa butter has a good taste.
4. In the chocolate, whipped cream and nut raisins can also be added to increase the taste and flavor.
