Main Ingredients:
Cocoa Butter: 100g; Cocoa Powder: 38g.
Auxiliary Ingredients:
Maltose: 70g; Light Cream: 25g.
Taste: Sweet; Technique: Skillful; Time-consuming: Several hours; Difficulty: Advanced.
Detailed Steps for Cooking Rich Chocolate
Prepare the raw materials, cocoa butter, cocoa powder, maltose, and light cream.
Heat the water to 40 degrees and slowly melt the cocoa butter.
Add maltose and stir after all the cocoa butter has melted. At this time, the maltose cannot be melted.
Sift in cocoa powder and stir evenly.
If there are unmelted particles, it is normal. Continue stirring until there are no particles left.
Pour the chocolate liquid into the mold until it is seven-tenths full.
Add nuts, I added hazelnuts, which are super delicious.
After filling the nuts, fill the chocolate and gently shake the mold to remove the bubbles. Refrigerate for 2 hours before serving.
The finished product, I feel like I put too few hazelnuts.
Super awesome!
Love the color of chocolate!
