Beijing cuisine

Flying raw chocolate

Although the traditional raw chocolate is delicious, it always wants to have some changes in its constant taste. So jumping candy is added to it to make people eat it. Besides dancing on the tip of the tongue, the mood also flies with the light dance.

Food Material List

  • 1 Unsalted butter 225ml
  • 2 65% dark chocolate 250g
  • 3 Honey 10g
  • 4 Butter roll without barn 100g
  • 5 Coffee Wine 15ml
  • 6 Popping candy Appropriate amount
  • 7 High-fat cocoa powder Appropriate amount

Operational steps

  • 1 Prepare the necessary ingredients and models
    Flying raw chocolate
  • 2 Pour light butter into a composite pan or milk pan.
    Flying raw chocolate
  • 3 Boil over medium and small fires. Be careful not to pop out, or wipe the table.
    Flying raw chocolate
  • 4 Pour the light cream into the chocolate bowl
    Flying raw chocolate
  • 5 After about 1 minute stirring, there is a thermometer to measure, the recommended temperature is between 45 degrees and 55 degrees, chocolate can melt completely.
    Flying raw chocolate
  • 6 Stir slightly to cool down to body temperature, about 37-40 degrees.
    Flying raw chocolate
  • 7 Add softened butter, note that its not melting, about 22-26 degrees.
    Flying raw chocolate
  • 8 Add honey
    Flying raw chocolate
  • 9 Begin to mix well.
    Flying raw chocolate
  • 10 Suggested use of cooking sticks at home, just mix a little evenly, dont beat too long.
    Flying raw chocolate
  • 11 Beat until it has a clear gloss. If you use a scraper or egg pump, the effect will be worse.
    Flying raw chocolate
  • 12 Add coffee wine and mix well
    Flying raw chocolate
  • 13 The finished raw chocolate paste should be sparkling
    Flying raw chocolate
  • 14 Put the raw chocolate paste in a disposable watch bag, and use the spoon to make other things for the next step.
    Flying raw chocolate
  • 15 Squeeze raw chocolate paste into half of the mould
    Flying raw chocolate
  • 16 Put in the ready jumping sugar, of course, also can put pepper ~ha-ha.
    Flying raw chocolate
  • 17 Fill the mould with raw chocolate paste.
    Flying raw chocolate
  • 18 When frozen, the ice can be removed from the mold until it is hard. If you are not in a hurry, it is suggested that the raw chocolate will taste better after a night of ice.
    Flying raw chocolate
  • 19 Remove raw chocolate from film
    Flying raw chocolate
  • 20 The high-fat cocoa powder poured into the bowl is rolled over and shaken off the excess cocoa powder. The teacher uses the blue Dai high-fat cocoa powder with high cost performance.
    Flying raw chocolate
  • 21 Put in the ready utensils or beautiful packaging, then put some jumping sugar, enhance the aesthetic feeling and effect ~Hey Hey Hey Hey
    Flying raw chocolate
  • 22 Finally, we finished eating raw chocolate that danced lightly, yeah
    Flying raw chocolate

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