Recipe: dark chocolate

Home Cooking Recipe: dark chocolate

Notes:

I like to eat chocolate. I have been studying how to make chocolate recently. The last time I did it, it was either too soft or the oil and water were separated. This stuff is really not so good. Last week, the last bit of cocoa butter was left. The mold did, I didn't expect it to be smooth when it was demolded. It was quite successful. It was not as soft as usual. Write this recipe for everyone to share.

Ingredients:

Steps:

  1. Break the cocoa butter as much as possible (you can use a rolling pin), put it on a water-filled pan and heat it on the gas. While heating, stir it with a small spoon to melt.

  2. Weigh the cocoa powder, add the cocoa powder to the melted cocoa butter, stir well

  3. Take another bowl, add the powdered sugar to the milk, stir well, and heat it in the microwave for about 20 seconds to melt the sugar powder into the milk and bring the temperature of the milk close to the temperature of the cocoa butter.

  4. Pour the heated powdered milk into the cocoa butter solution, stir well with a spoon and stir for a while.

  5. Add soy egg yolk and stir well, then the solution will become a bit viscous. Ok, it's packed.

  6. The cooled boxed chocolate is placed in the refrigerator for one or two hours, and the mold can be removed after molding.

Tips:

1. The powdered sugar must be melted in the milk beforehand, so that there is no granule in the cocoa butter, so it is not recommended to use milk powder instead. It should be ok with cream, but adding more cream will make the chocolate softer. 2, cocoa butter is best heated separately beforehand, so it is easier to melt, I put it on the gas stove to heat the water, to a certain temperature can turn off the fire. 3, my dark chocolate should be between 60% -70%, if not too bitter, you can adjust the proportion to 70 grams of milk, 70 grams of sugar; if you need more bitter, you can adjust to 40 grams of milk, 40 grams of sugar, which can be adjusted according to your own taste.


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