Raw Chocolate (no Moisture, Butter) Japanese Simple Authentic Version

Raw Chocolate (no Moisture, Butter) Japanese Simple Authentic Version

1. I used a 21cm by 21cm bakeware, the height is okay! Anyway, the size of the baking pan is related to the amount of the chocolate mixture and the height of the chocolate chunks!

2. Add oil paper

3. I use dark chocolate for baking, which contains 54% cocoa and 35% animal cream!

4. Cut the chocolate into fine pieces, so that when the cream is heated in later, it will melt more evenly and faster

5. I added 15ml of rum, with or without it, it's a choice!

6. Put the cream in a small pot and heat it over medium-high heat until small bubbles pop out next to it. This is the rhythm before boiling! Don't let the cream boil!

7. Slowly pour into the chopped chocolate and stir slowly from the inside to the outside!

8. It’s okay to have a little air bubbles at first, but will gradually disappear as you stir.

9. Pour it into the mold, and then use this small spatula to smooth it out a bit!

10. You can put it in the refrigerator! 4-5 hours

11. After taking it out of the refrigerator, measure it with a ruler and mark it with a knife! The mark I made is 2.5cmx2.5cm! It is better to cut with a thinner knife. Heat the knife with hot water and dry it thoroughly before cutting! For every cut, rinse with hot water and wipe dry! Finally, put the cocoa powder on the strainer and sprinkle it on top and it's done! ! ! I really can’t stop eating, great!

Tips:

If the cream is boiling and the temperature inside the chocolate exceeds 50 degrees, a state of separation of oil and water will appear, and the color of the chocolate will become dull and white! Cocoa butter floats to the surface!

All tools that have access to chocolate are kept dry.

The sweetness of this formula is just right. Those who want sweeter only need to choose chocolate with higher or lower cocoa concentration. You can also mix milk chocolate!