Making materials of truffle chocolate:
Bitter and sweet chocolate 140g (large chocolate bars can be bought in supermarkets), fresh cream 1/4 cups, 25ml of cream, 30ml of rum or brandy. Decorative materials: 150g bitter-sweet chocolate, 1 cup cocoa powder or half a cup almond slice or coconut powder.
Tools:
Food conditioner, rubber knife, syrup thermometer, two small spoons.
The practice of truffle chocolate:
1, the cream softens at room temperature, and the almond slices are baked in the oven for use. Chop the chocolate with a knife first, and then put it into a food processor to make it into finer particles.
2. Heat the whipped cream in a small pot until the edge is bubbling and slightly boiling, then pour the whipped cream into chocolate (140g), let it stand for about 1 min, then gently stir with a rubber knife until the chocolate melts, add the softened cream and mix well, and finally add rum or brandy and mix well. Cover with plastic wrap and refrigerate for about 1 hour until it is solidified and does not flow.
3. Take out, dig a chocolate ball with two spoons, scoop it up and rub it round repeatedly, and then put the molded soft chocolate in a flat plate for later use.
4. Chop the decorative chocolate (150g), put it in a large bowl, heat it in water until it melts, put it in a thermometer, heat it until the temperature of the chocolate is 32-34 degrees Celsius, roll a soft chocolate in the chocolate, then immediately put the almond slices and wrap it with a coat. Don't take it out after rolling, wait for 3-5 minutes or so.
After everything is done, box it and put it back in the refrigerator.
Hehe, I just learned it online, too, and it doesn't look very difficult. I believe my boyfriend will like it, hehe ~! Come, too. Find a suitable plan as soon as possible. Well, I wish you happiness forever, ..........-