1. Preparation materials: chopped chocolate; butter softened at room temperature; chopped hazelnuts
2. Melted chocolate
3. Stir gently with a small spoon
4. Pour the whipped cream into the milk pan, about to boil, turn off the heat, add the softened butter and mix well
5. Pour the mixture into the chopped white chocolate, add the chopped hazelnuts, and mix well
6. Put dark chocolate in a silicone mold until the walls are covered with chocolate, refrigerate until set
7. Fill the white chocolate filling into the dark chocolate in the shell, about 7 to 8 minutes full, refrigerate
8. After the remaining dark chocolate is warmed up, pour it on the filling and seal it. After it is completely cooled and solidified, it is ready to be eaten after being removed
Tips:*During the process of melting chocolate, the temperature of the chocolate is kept below 45 degrees. Too high a temperature will cause the chocolate to lose its luster.
The taste deteriorates and the crystals in the cocoa butter will be stratified.
*The choice of nuts, according to your own preferences, pistachios, almonds, walnuts are all available
*Chocolate can choose better quality and taste better
*I suggest adding 5g of rum to this ratio for a special flavor
*Adhesive chocolate, whether it is shaken back and forth or brushed, don't be too thin, it will break easily when it is finally demoulded
