Using the most common materials at hand can surprise people around you. Try this chocolate. It brings us more than just a few minutes in the mouth.
Truffle-shaped chocolate ball (original flavor) Ingredients: 200g of dark chocolate, 90g of whipped cream, 20g of rum and 25g of butter.
Surface decoration: appropriate amount of cocoa powder
manufacturing process
First, prepare the ingredients. It is more convenient to use button-shaped dark chocolate than whole chocolate (if the whole chocolate is to be chopped).
Pour 90 grams of whipped cream and 200 grams of dark chocolate into a bowl, add the butter cut into small pieces, and heat the whole bowl in water or microwave oven. Stir to melt the chocolate and butter.
Stir until chocolate and butter are completely liquid, and mix with whipped cream to form a thick chocolate liquid. Add rum and stir well. Put the stirred chocolate liquid in the refrigerator and let it cool, solidify and harden.
Observe the state of chocolate liquid in the refrigerator at any time, and take it out and stir it with a scraper at the right time to make the temperature inside and outside uniform (if it is not stirred, the outer layer will become hard and the center will become soft because the temperature will decrease from outside to inside).
When the chocolate is solidified to a certain shape, it can be made. Dig a small piece of chocolate with a spoon and knead it into a ball by hand (don't use too much force to refrigerate chocolate, it's too hard to knead it). Then quickly spin in the palm of your hand. Rub all the chocolates into balls in this way.
Put the ball into the cocoa powder and shake the small bowl of cocoa powder so that the cocoa powder is evenly coated on the surface of the ball.
Move your hand quickly, because the temperature of your hand will melt chocolate. Wipe your hands with a wet cloth after rubbing one or two balls, otherwise there will be more and more chocolates on your hands, and finally there is no way to operate them.
Chocolate in the shape of truffles should be kept in the refrigerator.
"
Truffle-shaped chocolate is actually the same as the perfect method of making it. If you don't knead the chocolate into a ball, but pour the mixed chocolate liquid into a square mold and refrigerate until it solidifies, sprinkle cocoa powder on the surface and cut it into small squares, the shape and taste will be the same as the popular practice.
"
"What should you do if you want to make more colorful chocolate balls?"
"-it will be a little troublesome."
Need to prepare more 100- 150g dark chocolate, as well as matcha powder, pistachios, hazelnuts or other nuts.
Put 100- 150g dark chocolate into a bowl, heat it in water and keep stirring until it melts into liquid (the melting temperature shall not exceed 60℃). Adjust the temperature of chocolate (see tips for details).
Soak the kneaded chocolate balls in warm chocolate solution quickly, so that the surface is covered with a thin layer of chocolate solution, and then roll in matcha powder, hazelnut block and pistachio block respectively.
Take it out and let it stand until the chocolate shell is solidified. Then sealed at room temperature not exceeding 25℃, and can be stored for 1-2 weeks.
Why do you need chocolate crust?
Because nuts and matcha powder are easy to get wet, if you don't add chocolate crispy skin, you can directly wrap nuts and matcha powder on the chocolate ball, and the outer layer material will be affected by the moisture in the chocolate ball, resulting in poor taste and appearance. Wrapped in a layer of chocolate shell, it not only separates the inner and outer materials, but also enjoys the unique taste of chocolate crispy skin.
Tips: 1. It is best to choose dark chocolate with cocoa content above 55%. You can choose dark chocolate with high cocoa content according to your own preferences (but more than 75% of chocolate is generally unacceptable). 2. Should the chocolate shell be tempered? If chocolate is not blended, there will be various conditions, such as the influence of luster and texture, such as failure to solidify smoothly and so on. However, truffle chocolate is relatively loose (after all, the luster of chocolate can't be seen under thick decorative materials, and it doesn't involve demoulding and other issues), so if you are lazy and don't adjust the temperature, the difference is not that big. Another lazy way is to use cocoa butter chocolate as a chocolate shell, which does not need to be blended (unfortunately, the taste is much worse). 3. Temperature adjustment method of dark chocolate: put dark chocolate into water or a chocolate melting furnace to melt (the temperature shall not exceed 60℃), pour the chocolate liquid on the marble table and stir it repeatedly with a scraper to cool the chocolate and gradually thicken it. When it reaches 28-29℃, it is poured back into a bowl or heated again in a melting furnace to make the chocolate reach 3 1-32℃. This is the temperature regulation process (an accurate thermometer needs to be prepared).
937 reading
search
The origami three-dimensional sphere is simple.
Illustration of cocoa powder making chocolate
Simply make balls out of paper
Practice of making balls by hand
A detailed tutorial on chocolate making
How to make a ball out of cardboard