Tomorrow is Christmas Eve! I am too busy this year, and I don’t have time to do the Christmas series as I did in previous years. So I made an ultra-simple Christmas dessert to come to the scene. Wrap the fresh strawberries in sweet chocolate and decorate them like a lollipop. The practice is simple, and everyone can easily get it done. The appearance is eye-catching, the children will love it very much! Mothers don’t have to worry about their children eating too much sugar. This lollipop is made with fresh fruit. It is fine to eat more. Such a little cute, I believe not only children, but also big friends. Interested in this Christmas, I will try it out. Wish everyone, Merry Christmas! ! !
Strawberry is washed with light salt water and washed with kitchen paper.
Use a bamboo stick to insert a lollipop
Put the water in the pot and heat it to about 40 degrees (try the temperature by hand, it won't feel very hot), turn it to a small fire, and put the small bowl of dark chocolate in the hot water in the pot (note that the chocolate can't meet the water) ), slowly stirring until completely melted
Put the strawberry with the bamboo stick in the melted chocolate and roll it on the surface of the strawberry. Put the strawberry on the surface and insert it into a small mouthful of bottles.
The same way to melt white chocolate
The same method of strawberry covered with white chocolate liquid
Put the remaining black and white chocolate in the bowl into the flower bag, and cut a very small hole at the top of the bag.
Holding a chocolate strawberry lollipop, holding a flower bag, drawing lines and dots on the surface of the strawberry (dancing while painting), you can coagulate in a while, OK
1. Here I use the special chocolate for baking. Of course, because the amount of chocolate is not large, you can also use ordinary chocolate instead. 2. The melting of chocolate has temperature requirements. The optimal temperature for melting chocolate is about 40 degrees. Because the water and chocolate are separated by a bowl, the water temperature can be around 50 degrees, but not more than 50 degrees. Otherwise, the water will be separated from the water. The surface after condensation is not smooth and rough. Generally, the temperature of the melted chocolate is tested by hand, so that it is not suitable for hot hands. The surface of the chocolate that is properly handled should be smooth and shiny. 3. A layer of chocolate wrapped on the surface of the strawberry is very crisp after solidification, so don't take it seriously. Be careful.