1. First spray a little alcohol in the chocolate PC mold, wipe the mold thoroughly with a cotton ball, and set aside. (It's okay to have oil in the mold, don't have water), spare
2. Pour an appropriate amount of cocoa butter into a compound pan without water, and the guy will heat the cocoa butter to melt it. (The maximum degree should not exceed 70 degrees)
3. When the cocoa butter in step 2 is cooled to about 30 degrees, use a clean cotton ball to dip a little cocoa butter and brush it in the mold in step 1. (A thin layer, too thick a layer of cocoa butter will appear white), set aside
4. Mix 10g of cocoa butter, 10g of white chocolate, and a little white pigment into a small pot. Heat the mixture in a water-proof (microwave) way to melt.
5. When the temperature of the mixture in step 4 is lowered to about 30 degrees, dip a toothbrush into the mixture, and flick the bristles of the toothbrush with your fingertips to bounce the mixture into the mold to form a star effect.
6. Glue a little golden fondant toner with a brush, and pop it into the mold from a high place to form a shiny layer (like a looming star); after popping the golden toner, you can pop a little pearl white toner into the mold. Create a contrast in color.
7. Mix the remaining mixture in step 4 with 40g of cocoa butter and purple oil-soluble pigment, heat and melt the mixture in a water-resistant (microwave) manner, fill it into a spray gun, and spray it on one side of the mold to create a starry sky effect.
8. Mix 50g of cocoa butter, 10g of white chocolate, and blue oil-soluble pigment, and heat the mixture to melt in a water-resistant (microwave) manner.
9. When the temperature of the blue mixture in step 8 is reduced to about 30 degrees, dip a small amount of the mixture with your fingertips and apply it to the mold (wipe in a circle with gentle force to avoid rubbing off the purple layer) to form a color difference.
10. Flick a little pearly white toner in the mold and blow the toner away with a fan to form the texture of the silver layer in the starry sky.
11. Spray a layer of purple mixture and blue mixture as the background color in the mold to avoid light transmission (if the mixture has solidified, it needs to be melted again). After the cocoa butter has solidified, use a chocolate spatula to shovel off the excess cocoa butter on the surface ,spare.
12. Pour an appropriate amount of chocolate into a clean container without water, heat the chocolate to melt (between 40-45 degrees) in a water-proof (microwave) way, add an appropriate amount of new chocolate (about 1/3 of the chocolate paste), gently Stir the chocolate to cool it down to 26-27 degrees, then return to about 28 degrees for use.
13. Pour the tempered chocolate paste in step 12 into the mold, and tap the side of the mold with a chocolate spatula to shake out the bubbles in the chocolate paste.
14. Turn the mold upside down, tap the side of the mold with a chocolate spatula to make the excess chocolate paste flow out, scoop off the chocolate on the surface of the mold to form a layer of chocolate shell in the mold, put it until the white chocolate solidifies, and set aside.
15. Next, make the filling part of the lemon ganache. First, pour 300g of white chocolate into a clean container without water, heat the chocolate in a microwave (microwave) to melt, and set aside.
16. Boil whipped cream, dextrose, and table salt, and pour it into the chocolate paste of step 15 while it is still hot, rub the lemon zest of 2 lemons, mix with a spatula and mix well.
17. Add the lemon juice of 3 lemons to the mixture of step 16, mix it with a spatula, and when the mixture cools to about 35 degrees (if it is already below 35 degrees, it needs to be heated in water to return to temperature), then the softened salt-free Add butter, mix well with spatula, add rum and mix well.
18. When the ganache in step 17 is cooled to about 27 degrees, fill it into a piping bag, squeeze it into the mold for about 7-8 minutes, and send it to the refrigerator for refrigeration until the ganache is solidified. (The modified ganache itself is soft and can be sealed after solidification)
19. Spread a little tempered white chocolate on the surface of the mold, smooth the surface of the mold with a chocolate spatula (I covered a piece of transfer paper, so that there are patterns underneath), and put it in the refrigerator for later use.
20. Take the refrigerated chocolate out of the refrigerator, return to room temperature, and release the inverted mold to complete the process.
Tips:1. The chocolate used for moulding must be adjusted in temperature before it can be used.
2. The smoke from the spray gun is relatively large, and the fondant airbrush can be used instead at home, but the coloring is slow.
3. When making chocolate with PC chocolate mould, there must be no water in the mould, otherwise it will not be able to demould.
4. You can play the color decoration by yourself, and add color and toner according to your own ideas.
