1. First, mix 50g of cocoa butter with fat-soluble pigments and heat them to a melted state, and put them into a chocolate spray gun to color the mold
2. Mix white chocolate with 30g cocoa butter and melt, put it into a chocolate spray gun, spray it in the mold (the white layer is to highlight the color of the first layer), and use a spatula to remove the excess cocoa butter on the surface
3. Put an appropriate amount of gold powder into the fine mesh screen, sieve it on the surface of the mold, blow the gold powder lightly to disperse the gold powder, and shovel the excess gold powder on the surface of the mold. Take an appropriate amount of black chocolate to adjust the temperature, pour it into the mold, invert the mold, let the excess chocolate paste set aside, shovel the excess black chocolate, and set aside for later use
4. Heat the milk chocolate to about 35 degrees in water, melt the chocolate and set aside for later use
5. The whipped cream and dextrose are mixed to a boil, while hot, pour into the milk chocolate, and gently mix the two with egg custard; when the temperature of the mixture drops to 35 degrees, add the softened butter, stir until the butter is melted, and add the rum Mix well to make rum ganache, fill it into the mold about 8 minutes full
6. Put the mold into the refrigerator to freeze until the ganache solidifies, take out the mold, apply the tempered black chip to the surface of the mold and close it, use a spatula to remove the excess black chip, the bottom black chip solidifies, and the inverted button mold shakes out the chocolate block. To complete
7. Finished picture
Tips:①The temperature of Heiqiao must be adjusted.
②The mouth of the chocolate spray gun is easy to block, so be sure to blow it with a hair dryer every few minutes.
