1. Prepare ingredients: 250g cocoa mass, 100g cocoa butter, 100g glucose, 50g light cream, 10g cocoa powder, 5g soy lecithin, and 5ml rum.
2. 250g of cocoa liquor and 100g of cocoa butter are mixed into a water- and oil-free container. Dissolve in hot water at 75 degrees Celsius and keep stirring while isolating the water.
3. The chocolate paste is cooled to 35.8 degrees
4. After all is dissolved, add 10g of cocoa powder and 5ml of rum and stir well. At this time, the chocolate temperature is around 27 degrees.
5. Heat the chocolate paste to about 40 degrees in water.
6. Put 50g whipped cream and 100g glucose in a milk pot and cook until all the glucose melts. Slowly pour the cooked liquid into the chocolate, and keep stirring while pouring it in until everything is evenly mixed.
7. Sift in soy lecithin and stir evenly.
8. The chocolate paste can be put into the mold when the temperature reaches about 30 degrees, and it can be refrigerated and shaped.
9. It's done~ delicious chocolate!
Tips:1. All the liquid pure milk and glucose should be dissolved and added to the chocolate paste and mixed evenly.
2. The chocolate paste can be put into the mold when the temperature drops to 30 degrees. This temperature is suitable.
3. To adjust the temperature of the chocolate, first heat the chocolate to about 50 degrees in water, stir and cool to about 27 degrees, and heat to 40 degrees in water. Just stir well.
