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1. Dark chocolate cracked
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2. Sour plum powder, rum, butter, according to the amount
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3. Put the chocolate in a stainless steel basin, add the main ingredients to melt in water, slowly melt it on a small fire, be careful not to let water vapor in
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4. Finely chop tangerine peels, pour the seasonings into the chocolate sauce and mix well
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5. Pour into the mold, put it in the vent for 1 hour in winter, put it in the refrigerator in summer, and wait for it to condense
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6. The condensed chocolate can be poured directly. I personally like to use a silicone mold, which is more convenient.
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Tips:The best melting point of chocolate is about 38-42 degrees. Don’t make the temperature too high, which will cause the separation of fat and affect coagulation.
