Homemade Raw Chocolate

Homemade Raw Chocolate

1. Prepare the materials:
250g of chocolate sauce, 15g of butter, 15ml of Cointreau or Balleys, appropriate amount of cocoa powder.
Note: If you don't use chocolate sauce, use 160 grams of chocolate, 80 grams of whipped cream, and 10 grams of water, and the others remain unchanged.

2. First spread the oil on the mold, this is to make the baking paper more fit.

3. Then use baking paper to pave the bottom and the surroundings, and tie them with a rope to fix them.

4. Put the chocolate sauce in the cup.

5. Then heat the cup of chocolate sauce with insulated water.

6. Heat the chocolate sauce in insulated water until it is completely melted, then add the butter, and stir until it is fully incorporated. .

7. Take out the cup, pour Cointreau and stir well.

8. Pour into the mold and smooth; put it in the refrigerator for at least 2 hours.

9. When the chocolate becomes solid, take the baking paper out of the mold and cut it into small rectangles with a hot knife.

10. Put them in the cocoa powder piece by piece, and cover it with a thick layer of cocoa powder.

11. Put in the box

Tips:

1. The water barrier method is used when the chocolate is heated, which is the easiest to control.
2. The choice of wine can be according to one's own preferences, it doesn't hurt to leave it alone.
3. Choose chocolate with a cocoa content of not less than 50% to get a good taste.