Health benefits
Chocolate: low protein
Butter: low protein
Ingredients
Chocolate ( appropriate amount ) | Butter ( appropriate amount ) |
Fresh cream ( appropriate amount ) | Niulanshan Erguotou ( appropriate amount ) |
Blueberry jam ( appropriate amount ) |
How to make liqueur chocolate
1. Melt the chocolate over water at 40-50 degrees, then dip a thin layer into the silicone mold (I forgot to take the photo)
2. To make the wine filling, mix Erguotou blueberry jam fresh cream butter chocolate and heat it over water
3. After the chocolate on the surface has solidified, pour the wine filling.In the picture, the outer circle of black is the chocolate on the outside, and the champagne color inside is the wine filling.
4.When the wine filling has solidified, seal another layer of chocolate skin on the surface.(I also made a lot of patches because I ran out of dark chocolate and added some white chocolate to melt >_
5.After it is solidified and removed from the mold, let's try it out.
Tips
I did it based on my feelings.At first I tried to mix Erguotou with blueberry jam and put it in an ice cube to freeze it.Block filling* is really a fool's errand.There was no change after freezing for a day, so I thought the refrigerator was broken..Later I checked and found that the melting point of alcohol is -117 degrees..
I still followed the recipe honestly, adding wine filling and butter, fresh cream and chocolate, and finally succeeded.
Why did it leak? It was because I was too greedy at the beginning and wanted to have thin skin and more filling.It broke when I touched it with my hands.In the end, I had to put some patches on it..
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