Liquor Chocolate [first Taste Diary]

Liquor Chocolate [first Taste Diary]

1. Filling: Heat the milk, pour into the white chocolate, and stir until the chocolate melts.

2. Add Baileys and continue to stir until smooth.

3. Pour the finished wine filling into the piping bag and put it in the refrigerator for later use.

4. Shell: Add water to the milk pot and bring it to the lowest heat. Place a heat-resistant glass bowl on it.

5. Add half of the dark chocolate and stir until most of it is melted.

6. Remove the glass bowl to melt the chocolate and add the remaining chocolate.

7. Melt the chocolate in the bowl with the remaining heat.

8. Take a spoon at room temperature, dip it in chocolate and let it stand for 3-5 minutes. If it can be solidified and shiny, it means that the temperature is suitable.

9. Pour the chocolate into the mold, shake well and pour out the excess chocolate.

10. Scrape away the chocolate from the mold surface.

11. Place the mold upside down on the greased paper and wait for the chocolate to set.

12. Squeeze into the wine filling.

13. Seal with remaining dark chocolate.

14. Let the chocolate stand at room temperature until it is set before demoulding. (If you are impatient, you can put it in the refrigerator to freeze)

15. Melt some white chocolate and squeeze the pattern decoration.

Tips:

/chocolate/
1. The variety of chocolate can be selected according to personal preference, such as dark chocolate, milk chocolate, white chocolate, etc. However, it is recommended to choose pure cocoa butter chocolate, not to use cocoa butter substitutes.
2. The chocolate with pure cocoa butter needs to be tempered before use. The tempered chocolate will be easy to solidify and release, and the surface of the finished product will be shiny and will not melt easily at room temperature.

/save/
Finished product storage time: 2-3 days at room temperature, 4-5 days in cold storage