[Steps of raw chocolate without cutting, how to cook raw chocolate without cutting]

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No need to cut raw chocolate

When it comes to chocolate, it will be associated with the sweet Valentine's Day. This year's Valentine's Day coincides with the Spring Festival holiday. How can you not prepare it in advance? Sweet and mellow, raw chocolate that is in the mouth is the most suitable gift. Learn it quickly! The mold used: French baker square silicone ice grid (64 squares) mold, French baker 28*28cm square anode baking tray, French baker 28 * 28c square silicone oil cooking paper. The amount of formula can be made into a 64-cell silicone mold.

Food Ingredients

Dark chocolate (54% Calibo) 300g

light cream 160g

Butter 20g

Water 35g

cocoa powder right amount

Step

Prepare all the materials first.

Melt the chocolate in water (or put it in the microwave oven and heat it over medium-high heat at intervals of 10 seconds each time) until smooth. The temperature does not exceed 50 ℃.

The light cream and water are heated together to 45-50°C.

Pour the heated mixture of light cream and water into the chocolate, mix and stir well.

The butter is softened until it can be easily pressed out of the depression, then added to the chocolate paste and mixed well.

Stir until the butter is well blended and the chocolate mass is thick and smooth.

Sift the chocolate paste and filter out air bubbles.

Chocolate temperature down to hand temperature (about 35 °), into the piping bag.

Put the raw silicone mold into a 28*28cm baking tray in advance. Cut the piping bag into a small opening, squeeze it into the mold, and shake it gently (if it becomes thick, the temperature is too low and it needs to be heated in water)

Scrape the surface with a scraper.

Cover the surface with a layer of silicone oil paper to prevent ash, put in the refrigerator for more than 4 hours, or freeze until completely hardened.