Raw chocolate:
Ingredients: dark chocolate150g, soybean milk 50ml, peanut butter 20g, soybean powder, matcha powder and cocoa powder.
Practice: 1) Prepare materials. Dove alcohol dark chocolate is used here, and the cocoa content is 66%. It is best to choose cocoa content above 60%
2) Spread the bean flour on the baking tray and preheat it in the oven at 170℃ for 5 minutes. If you don't have an oven, you can use a clean pot to dry fry until cooked, and stir fry with low heat until the color becomes darker and the beans smell fragrant.
3) Put a layer of oil in the mold and spread baking paper.
4) Chop the chocolate, and add soybean milk and peanut butter.
5) Heat in water until the chocolate is completely melted and stir well. Don't boil water, 60 degrees is better, to avoid too much steam mixed with chocolate.
6) Pour the melted chocolate into a mold covered with baking paper and smooth the surface with a spoon. Refrigerate at the age of 1-2 for solidification.
7) Cut the cooled chocolate into cubes.
8) Can be eaten with different powders.
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Handmade nut truffle chocolate:
Ingredients: 250g of dark chocolate, 30g of butter, 60g of whipped cream, appropriate amount of cocoa powder and appropriate amount of cooked peanuts.
Practice: 1) Chop 150g chocolate.
2) Put it into a bowl, and put the bowl into water heated at about 60 degrees to make it melt.
3) Stir the chocolate evenly.
4) Add the light cream bit by bit and stir well.
5) Add butter crumbs to melt and stir evenly.
6) Dry the fully stirred chocolate cream and put it in the refrigerator for more than three hours, or overnight.
7) The next day, take out the soft chocolate core, scrape out a small piece, add the cooked peanuts and knead them into a ball (please refer to the salt roasted peanuts in the recipe for making peanuts).
8) Put the soft core into a container for later use.
9) Chop 100g dark chocolate, put it in a container, and then melt it in warm water at about 60 degrees.
10) put the cocoa powder in another clean bowl without oil or water.
1 1) Put the soft chocolate balls into the melted chocolate solution and wrap them.
12) and put it in cocoa powder and wrap it with a layer.
13) after taking out, put it in a dry dish, thoroughly cool it, and put it in a box for preservation.
Red wine chocolate sandwich:
Ingredients: 500g chocolate, red wine 150ml, butter, coconut milk, butter, peanut butter and matcha powder.
Practice: 1) Heat the water to 50-60 degrees (the best temperature for melting chocolate). Chop up the chocolate and put it in a bowl and heat it to melt.
2) Add butter to make it more tender and smooth, and add appropriate amount of red wine to stimulate the taste of chocolate.
3) Add cream or coconut milk according to personal preference, stir well, pour into the model, add sandwiches according to personal preference, and then seal.
4) Put it in the refrigerator or indoors 1-2 hours to allow it to solidify, and then it can be separated from the model decoration.
Chocolate handmade roses:
Ingredients: white chocolate 80g, glucose syrup 32g, appropriate amount of red pigment and appropriate amount of green pigment.
Practice: 1) Dissolve chocolate in water, add glucose syrup and mix well. After solidification, it becomes soft white chocolate. Divide into 4 parts, add a little red and green food pigment and knead well to make the color from light to dark. Make a little green and leave it for leaves.
2) Knead the chocolate into round particles the size of soybeans.
3) Take a piece of chocolate and knead it into a shape with a sharp top and a thick bottom. Stick it in chopsticks as a playboy.
4) Take a small round particle, sandwich it between two pieces of oiled paper, and roll it into a circle with a rolling pin. The thinner the roll, the better, and the roses will be more beautiful. The function of oiled paper is to prevent chocolate from sticking to the rolling pin. If there is no oiled paper, use a fresh-keeping bag instead. )
5) The rolled petals are rolled on the flower heart, and the color is from deep to light.
6) Shape the petals by hand, and the upper part of the petals curls outward.
Chocolate strawberry:
Ingredients: 500g strawberry, 250g chocolate, sugar beads, bamboo sticks and potatoes.
Practice: 1) Prepare the materials, wash the strawberries and cut the chocolate into small pieces.
2) Chocolate melts in warm water, or put it on a radiator like me.
3) Put a piece of potato or radish at the bottom of the small vase as a base.
4) Strawberries are tied with bamboo sticks and evenly covered with a layer of chocolate.
5) Sprinkle a layer of sugar beads or needles for decoration immediately, and fully dry.
6) You can put it directly on the plate.
7) You can also put it in a vase and give it to your beloved.