hazelnut chocolate
1. The quantity in this article is enough to make 40 chocolates, each weighing about 11g, because waste is inevitable in the production process, and the top of the bowl can not be scraped off.2. The quantity of hazelnut can be increased or decreased by myself. I tried it several times and personally liked it.3. The recipe is my own. I think the taste is OK. It is a little bitter. You can increase the amount of light cream and the taste will be softer and sweeter
Step 1 . Weigh the cocoa butter and cocoa liquid.
Step 2 . Chop the cocoa butter and melt it in hot water.
Step 3 . Dice the cocoa juice and melt it in hot water. Then pour the cocoa butter liquid into the cocoa liquid block solution and stir it evenly.
Step 4 . Mix light cream with powdered sugar, and stir over hot water until the powdered sugar is completely dissolved.
Step 5 . The appearance of powdered sugar after dissolution feels a little like condensed milk, but it is not so thick.
Step 6 . Cooked hazelnuts are crushed with a rolling pin. If you can go in red, it doesn't matter if you can't go.
Step 7 . Add chocolate liquid into the silicone mold, shake it evenly, then pour the chocolate liquid back, and scrape the surface with a scraper. Then put the mold in the refrigerator for 5 minutes. Then take it out again and repeat the steps to attach two layers of chocolate shell to the edge of the mold.
Step 8 . Take 100g chocolate liquid, add 30g hazelnut chips, and stir well.
Step 9 . Inject hazelnut chocolate solution into the mold and scrape the surface clean. It's cold and solidifies quickly. When it's hard to scrape, you can blow it with a hair dryer and then hang it clean. After scraping, put the mold into the refrigerator and refrigerate for more than an hour to make the chocolate fully formed.
Step 10 . Demould and cover with tin foil.
Step 11 . Box.
Step 12 . Take a recent photo.
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