Eating dark chocolate can improve the antioxidant levels of human body functions, thereby helping to prevent the occurrence of cardiovascular disease and diabetes. But dark chocolate is not cheap. Just a piece of it costs 20 to 30 yuan, so I wanted to DIY it myself. The taste of the final dark chocolate is not much different from that of commercially available chocolate! The DIY process is the same as buying ready-made chocolate to melt. The method of re-solidification and molding is not much different, but there are a few details that need to be paid attention to. For specific DIY methods, please refer to the graphic tutorial below.
DIY Dark Chocolate Ingredients:
I make 70% dark chocolate. The ratio is very important: cocoa butter + cocoa powder total 70% (cocoa butter is 1.5-2.5 times of cocoa powder) and the remaining 30% can be allocated according to taste. I'm half and half. (Unrefined cocoa butter, Cocoa Bailey cocoa powder, Purple Windmill whipping cream, Taikoo sugar powder) The cost of making 100g of 70% chocolate is about 10 yuan.
A pot for heating and a bowl that can be placed inside the pot. Mixing cup (preferably with a pointed mouth), silicone mold.
After mixing cocoa butter, cocoa powder and powdered sugar. In hot water of about 60 degrees Celsius, heat it over water and stir continuously. It will be easier to stir when it is broken into pieces.
Stir until it reaches the state shown above.
Add whipping cream, this step is very important. The melted chocolate solution will continue to become finer and more stable as it is stirred at this time.
Stir again to the state shown in the picture (thicker than before), and stir thoroughly. Remove from heat and add some rum or chopped nuts at this time.
Let the gingerbread man and the upside-down duck lie on a flat plate.
Pour in the chocolate liquid and gently shake the mold to remove air bubbles, then place it in a lower temperature place and wait for molding.
Unmold! It is best to pull and pull the silicone mold to loosen the chocolate, and then invert it into a plate, so that the surface of the dark chocolate will be smoother.
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