Raw Chocolate

Name: Raw Chocolate
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g dark chocolate; 25g butter; 220g Light cream; 10g Coffee liqueur; 15g cocoa powder

by Cooking woman snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Raw chocolate is popular because of its smooth, glutinous, non-sticky taste, and its aromatic and pure taste.
Usually, the packaged chocolates that circulate more on the market are so-called cooked chocolates.
Because it is necessary to take into account the needs of transportation and storage, the process must be moisture-free and high in melting point, so the taste is inevitably hard.
The raw chocolate is made of rich chocolate puree, mixed with fresh cream and various foreign wines.
In other words,
Raw chocolate is a variant of chocolate puree before it is processed into chocolate.
The added foreign wine can enhance the taste of chocolate, while the cream enhances the smooth and fragrant taste.
However, the disadvantage of Sheng Qiao is that the melting point is relatively low, and it is easy to melt at a temperature exceeding 20 degrees.
It is not conducive to carrying and storing food.
The raw chocolate production process is probably the same. We don't have the original chocolate to make the chocolate, but it can be restored by adding some auxiliary materials to the cooked chocolate, and the taste and taste are similar. (Compared with the average quality of commercially available products, it is still much better)

Here, a simpler formula is for you,
To be precise, it’s not really a coincidence, but,
If you are interested, you can try it.
it is tasty,
Whether it’s eating it for yourself or giving it away,
They are all super tall.

Ingredients

Raw Chocolate

1. Put 220 grams of whipped cream and 25 grams of butter into a container that can be heated in water.
My whipped cream is about 220-240 grams, and 10 grams of sweet wine. If you don’t add sweet wine, the cream can reach 240 grams. In terms of taste, a little more cream will be softer, but it is not when cutting. Good cut, you can try it once and feel the softness and hardness.

2. Regarding chocolate, according to your own taste, you can choose dark chocolate with a cocoa content of about 65%, which is more bitter.
I'm still used to Dove's taste, so I used Dove's dark chocolate. This one is 43 grams and I used 7 pieces.

3. Heat the butter and whipped cream in water until the butter is completely melted, then stir and fuse

4. Add the coffee liqueur, stir evenly, put in all the chocolate, the water in the pot is already hot, and the fire is the lowest. Use the heat of the water to melt the chocolate, and stir slowly until it is completely melted.

5. This state. Silky.

6. Prepare a container and a piece of greased paper in advance, and cut it to fit it in properly. I usually look like the picture below.
Put the container on the oil paper and compare the four corners of the oil paper. This method is also suitable for round containers.

7. After cutting the greased paper, spread it into the container, and cut off the high one.
If you are not proficient in the operation, you can prepare in advance for this step.

8. Stir the melted chocolate liquid evenly and pour it into a container lined with greased paper.

9. After dissipating the heat a little, cover it like this, leaving a gap for heat dissipation, so that the surface will not dry out and moisture will not drip down.
After letting cool, put it directly into the freezer and freeze until hard, about 3, 4 hours or overnight.

10. Frozen will not be particularly hard. It can be taken out as a whole and can be cut.
If it becomes harder after freezing for a long time, you can put it aside for a while and then cut it.

11. Lay a piece of greased paper on the operating table, pour out the frozen chocolate, pour it on the greased paper, and then tear off the greased paper wrapped on the chocolate.

12. Use a knife of the right length to cut into strips and then cut into pieces.

13. The main points of operation are that it is relatively soft, and sticky knife is not easy to cut, so,
I use this method to heat the knife, turn the gas on a small fire, prepare a clean cloth or paper towel, and heat the knife first.
Don't cook it too hot, just heat it up a little, then cut it quickly and then come back to heat. If there is too much chocolate sticking on the knife, just wipe it and then operate.
For those who don’t want to use fire to burn, you can prepare a pot of hot water that can evenly scald the knife. After each cut, use boiling water to scald the knife. Dry the water and cut quickly.

14. Don’t rush to separate, after all the cuts are done,

15. Sprinkle some cocoa powder on the surface so that it will be easier to separate, because the finished product is soft and sticky.

16. In the end, it's all covered with cocoa powder, and it can be stored in refrigeration or frozen. If it is frozen, just take it out and warm it up a bit before eating. It won't freeze hard.

Okay, let’s focus on the materials,
Baking supplies have a small amount of ingredients,
There are about 200 grams of butter,
There is also 250ml of whipped cream for baking,
There are 100 grams of cocoa powder for baking,
Both rum and coffee liqueur come in small packages of 50ml.
By the way, you can buy a large silicone spatula, just like the one I used in the picture.
The finished product made from these raw materials is probably more than a catty, and it is super cost-effective to calculate it by yourself.
So, don’t ask me what can I substitute for materials that don’t have this or that. I’m all simple enough.
If you really don’t want to buy the ingredients, you can try the milk and chocolate after heating to soften it. What else to eat? Stop eating. For those who want to find alternative ingredients, there is no better way.