Original Taste Makes Perfect
1.
In the middle of a piece of greased paper, put a 15cm✖️15cm square solid bottom mold, draw a square along the bottom of the mold, and then turn the greased paper over.
2.
After turning it over, fold out a square according to the line drawn, and cut out one opening at each of the four corners with scissors (as shown in the picture).
3.
Put the cut oiled paper into the mold.
4.
Put the bitter chocolate and milk chocolate in a large glass bowl and add the water syrup.
5.
Pour the whipped cream into the milk pan, heat it on a low heat, and heat until the whipped cream is boiling and bubbling in the middle.
6.
After the whipped cream is boiled, quickly turn off the heat and immediately pour it into the chocolate bowl.
7.
Cover with another bowl and let it sit for about two minutes.
8.
Use a manual whisk to stir evenly. If there is still chocolate that has not melted, don't worry, just continue to stir with insulated water until it is completely dissolved.
9.
Add the butter that has been softened at room temperature beforehand, and stir again with a manual whisk until the butter is completely melted.
10.
Add rum and mix well.
11.
The well-stirred chocolate sauce is very delicate and smooth, and it can flow smoothly with a manual whisk.
12.
Pour into the pre-prepared mold and put it in the refrigerator overnight.
13.
Cover the countertop with greased paper, dry some cocoa powder, take out the frozen chocolate, tear off the greased paper, and buckle upside down on the greased paper sprinkled with cocoa powder.
14.
This mold is a 15 cm square, so I used a ruler to divide it into 5 squares with a side length of 3 cm. 5✖️5 is 25. The picture on my homepage is divided into 5✖️6 and 30 pieces. You can decide how big the pieces are according to the size of the chocolate box. After dividing, draw the line with a toothpick, and then use a sharp knife to dip in hot water to dry and cut into pieces. .
15.
After cutting, evenly sift a layer of cocoa powder.
16.
Finished product.
17.
Thick, with one bite, it melts in the mouth, soft and fragrant.
Tips:
Be careful when the insulated water melts. As long as the chocolate is completely melted, take the bowl out of the hot water immediately. Don't keep it in the hot water for a long time. Oil and water will separate for a long time. The insulated water melts. Don't put the chocolate bowl Put it in the pot to cook, once the water temperature is too high, it will also cause the oil and water to separate.
