#trust之美#hokkaido Raw Chocolate~ Come at Your Fingertips, It Melts in Your Mouth, and Its Taste is Endless!

#trust之美#hokkaido Raw Chocolate~ Come at Your Fingertips, It Melts in Your Mouth, and Its Taste is Endless!

1. Cut the two chocolates into small pieces and mix them into a bowl; cut the butter into small pieces and soften them. stand-by.

2. Light cream + maltose + rum, mix and pour into the milk pot, boil until slightly boiling. (Rum may not be added, maltose can be replaced with water malt)

3. Draw the boiled whipped cream mixture in a circle and slowly pour it into the chocolate chips.

4. Cover and simmer for about 1 minute. (I directly covered it with a plate)

5. Use a spatula or a manual whisk to make a circular motion and stir evenly (if the chocolate chips are not melted, they can be heated in water to melt, but the temperature must not be too high).

6. Add the softened butter cubes, use the remaining temperature to melt the butter, mix it with the chocolate, and stir evenly.

7. After stirring evenly, put it into a piping bag.

8. Pour into molds and refrigerate overnight to harden. It can also be poured directly into a square baking pan or other container, and cut into pieces after it has hardened.

9. After the chocolate hardens, it will be demolded (silicone molds are easy to demold).

10. Find a box for cocoa powder, roll the unmolded chocolate in the box, and just cover it with cocoa powder. If it is a whole piece, after wrapping the cocoa powder, draw a straight line with a toothpick, and then cut it with a knife (this is a technical job).

11. Finished! Remember to keep refrigerated! Take whatever you want~

12. It melts in the mouth, and the aftertaste is endless!

13. Traditionally, it is made into a cone shape or a square shape by hand. I'm lazy, I made it with a silicone mold~ and it looks pretty~

14. Feel it up close, haha~

15. Pack it and give it away! Harvest family affection! love! Friendship!

Tips:

1. The chocolate and cocoa powder I use are both Valrhona's, and the taste is relatively pure. The finished product is slightly bitter~ you can adjust the ratio of the two chocolates according to your personal taste.
2. For this amount, I used a small mold to make about 25 yuan. If you want to make a large piece, it is recommended to increase this amount. Parents can adjust according to the mold size or their own needs according to the formula ratio.
3. The most important thing about making a perfect chocolate is the temperature of the chocolate. If the temperature is high, it is easy to separate the oil and water, and the temperature is low. Generally, there is no problem following the steps.
4. In case of oil-water separation, you can pour the oil into another container first. After the chocolate cools naturally, add the separated oil little by little.
5. If the temperature of the cream is low and the chocolate doesn't melt, then heat the mixture over water, just heat it up a little bit, don't boil.
6. After the chocolate is poured into the mold, refrigerate until hardened. If time is tight, you can freeze it, but not too long.
8. I use a silicone mold, which is easy to demold and does not need to be cut. If you want to make a whole piece, sprinkle cocoa powder on the top and bottom after refrigerating, draw a straight line with a toothpick, and cut it with a knife. When cutting the knife, it is best to wipe it with a hot towel, and then vertically, and cut it down quickly. Quasi, haha...
7. It is very easy to make chocolate, and the prepared chocolate should be kept in cold storage. If you want to express it, put an ice pack in the package, and refrigerate it before eating. Well, let's not send it in summer~ save it for yourself~~~
8, a lot of long-winded, I hope everyone can make delicious chubby delicacies!