Chocolate Truffles – Happy Tanabata

Practice steps

1. Take a picture of the ingredients first. (ps: this is half the ingredient, because I am divided into two times to make) raw chocolate, light cream, butter, sugar and wine.

2: First chop 400g of raw delicacies. [On the question of chocolate, I explain that many people may ask me how to add so much sugar, (after I popularized it, I hope that everyone will read the post first and then really don't understand and then ask, don't look at it and ask me some basic common sense that I think since I am interested in baking. I chose 100% sugar-free pure black cocoa chunks. The reason is that I have a low hand, I think this is more pure, I bought it, and as a result, when I cut the chocolate, I tried a little to completely subvert my impression of chocolate, and I felt that I had eaten chocolate for so many years... Is this chocolate? So I felt that the proportion of sugar should be increased. Later I tried to melt after the melt, the feeling is still bitter, but there is already some normal chocolate taste, the hand can try, follow the rules or use more than 60% bittersweet chocolate. This is really not a normal choice. However, the pro of weight loss can eat directly because it really loses weight!

3: Pour the light cream into the basin and bring to a boil directly on the heat.

4: Bring to a boil, pour in the sugar and stir until it melts.

5. Hot water.

6: Beat the black into the boiling cream. I don't know why I heated a basin of water, but the remaining temperature was enough to melt the chocolate.

7, one direction of the chocolate whisk smooth, Ganash made almost after the addition of butter, the same, the residual temperature melted.

8: Cool at room temperature.

9: Add the chocolate to the wine after returning to room temperature and stir well.

10: Cover plastic wrap and refrigerate for 2 hours.

11. During the period, we will sift the truffles that need to be dipped. My cocoa powder is also 100% sugar-free, so I'm being a again, and I have to add my own powdered sugar to the sieve so that the taste is not so bitter. Matcha powder is also appropriately mixed with powdered sugar and sifted. This matcha powder I need to say, I bought a good pack of good cheap... 9.9 free shipping 250g powder is also very good... Ha ha.

12: Remove the refrigerated chocolate with a spoon and put it in your hand to knead the circle.

13. Plate and put it back in the refrigerator to re-solidify the chocolate on its surface due to the heat of the hand.

14. Re-remove the chocolate and roll it in the cocoa powder and matcha powder to make it evenly cover the chocolate. Put the refrigerator back in. Repeat the powder again before placing the box.

15, this is the first day I did half, my refrigerator is full. At that time, I began to hate why I was doing so many things!!! At the same time, I hated the weather in Guangzhou for being so hot for Mao!!!

16, the next day I was still melting chocolate, rubbing chocolate, rolling chocolate ~~~

17, the third day I was still rolling chocolate... Then prepare the boxing! It's finally time to go. How difficult I am!

18, so I loaded the first box. 18pcs.

19, a second box was installed. 18pcs.

20 Then I loaded the third box. 99 pcs.

Tips

About the choice of chocolate: as explained earlier, I hope you still use bittersweet chocolate, which really saves a lot of trouble. Although the cocoa content is enough, but it is too bitter, although it is adjusted after adding sugar, it is impossible to avoid affecting the taste of chocolate, there will be a sand grain feeling of granulated sugar, and there will be powdered sugar. About the choice of wine: According to personal preference, you can add rum, Bailey's dessert wine, liqueur, brandy and so on as long as you like. Chocolate refrigeration and room temperature softening: making chocolate in the summer is actually a very troublesome thing, but ordinary home-made often omit this step, which means that the taste of chocolate will change appropriately because of the temperature, of course, ordinary chocolate has no paranoia or excessive perfectionists can not eat the difference. But even home-made summers can't avoid the problem of softening too quickly. When wrapping chocolate powder, remember to observe the surface of the chocolate, drying the package effect is the best, if there is a layer of water beads on the surface that becomes soft at room temperature, even if the powder is wrapped, it will be eaten by the chocolate, so always observe the chocolate. I took out the gap to take a picture of my many chocolate powders were eaten. It can be seen how hot Guangzhou is! Do you know why I won't love after I'm done? What used to be a pleasure to make chocolate ended up making me feel so tired!!!! So, don't be too heavy with the result of eating on a whim like mine 0 0... I'm so tired! Because I added up to more than 130 chocolates. No matter how much you love chocolate, you will have to throw up. I still hope that my relatives can have a happy Tanabata.

Mood story

Every holiday is a very important and tangled day for me, one is that I can't keep my hands idle, and the other is that I am too lazy to think about what to give. So this time Tanabata bought a gift for her husband and then did not idle, so I made some truffle chocolates to play. But in the process of making, I had a new tragedy. After making chocolate, I found that I would not love anymore...