1. Heat the chocolate to 50-60 degrees in water, stir to melt, and become a smooth and shiny liquid.
2. Pour the chocolate liquid into the mold about 1/3, and send it to the refrigerator to freeze until the surface is solidified.
3. Put the peanut butter and butter in a bowl and heat over a low heat
4. Stir until fully integrated, no particles
5. Add vanilla extract, powdered sugar
6. Stir well
7. Spread the peanut butter sandwich on clean baking paper with a thickness of about 0.5cm. Refrigerate in the refrigerator for 15 minutes. Use a heart-shaped biscuit mold to press out 6 sandwiches.
8. Put the sandwich into the heart-shaped silicone mold
9. Step 2 Pour the remaining chocolate liquid
10. Squeeze out the bubbles and send them to the refrigerator until hard
11. You can pack it as a gift~~~
Tips:How to preserve chocolate?
The best temperature for storing chocolate is 5°C-18°C. In summer, if the room temperature is too high, it is best to seal it with a plastic bag (if you put the chocolate directly in the refrigerator, it will cause frosting on the surface of the chocolate or cause anti-frosting due to the oil), and then store it in the refrigerator. When taking it out, do not open it immediately, let it warm up slowly, and then open it for consumption when it is close to room temperature. In winter, if the indoor temperature is lower than 20°C, store it in a cool and ventilated place.
