Challenge The Mu Si Of Black And White Chocolate Of 21cake

Ingredients

• One chocolate sauce layer
• Milk chocolate 135g
• Black chocolate (cocoa content 60-70% ) 25g
• Weak butter 83g
• Without saline butter 8g
• Shui Yi (but oversight) 8g
• Layer of Mu Si of 2 white chocolate
• White chocolate 75g
• Weak butter 1 (dismisses with) 200g
• Bai Sha candy (join weak butter 1) 10g (Bai Qiao is very sweet, candy can be not added)
• 30g of milk of weak butter 2 /
• Isinglass pink / 7g of auspicious Ding Pian
• Bright Mu wine (what 21cake uses is gentleman spends wine) 5ml
• Sweetgrass essence (but oversight) 4-6 drips
• Cocoa (exterior adornment is used) right amount
• Cold water 50ml

Tips

1.About the mould: Because chocolate sauce is stuck quite, proposal mould bottom fills up oilpaper to prevent stick, I am thinking, if scatter a cocoa to also can rise to defend sticking action first, I had not tried, the classmate that have fun at tries! 2. About stripping and slicing: The fact proves, refrigerant number is cut again after hour the meeting is some more convenient, not impatient, cut every time want a knife wipe up. 3. About raw material: High grade raw material is brought up lofty the taste that go up, writing on 21cake official net: “White chocolate (Belgian) , butterfat butter (New Zealand) , black chocolate (the that compare profit) , cocoa (France) , gentleman spends wine (France) ” , my existing material is commonner, so flavour and 21cake have certain difference, conditional classmate uses high quality data as far as possible. 4. Friend having kitchen mirrors finished product to slant sweet, the 10g candy in so weak butter asks proper motion oversight! ! !

Directions

1. The making method of chocolate sauce layer
2. Milk chocolate 135g and black chocolate 25g break small to be put in the basin, my fault used chocolate of hazel benevolence milk, mouthfeel is richer.
3. 8g puts weak butter 83g and water maltose in grandma boiler to heat to boiling, fall in order to draw the kind of the circle into chocolate basin, join 8g butter, agitate comes to melt completely. (I do not have Shui Yi, did not put so)
4. Layer of white chocolate Mu Si makes a method
5. Isinglass pink 7g adds 50ml cold water to immerse 5 minutes to go fishy smell. Jelly shape should be after isinglass pink absorbs full water half caky condition, sit hot water waits for his to regain liquid position afresh stand-by.
6. White chocolate 75g sits hot water (40-65 is spent) , agitate comes to melt completely stand-by.
7. Weak butter 2 (the refrigeration after 30g) heats, join 5ml of bright Mu wine, mix of drop of sweetgrass essence 4-6 is even, the mix in pouring the white chocolate solution of 7 is even, rejoin 6 medium isinglass pink solution, hot water leaves after mix is even, room temperature or sit cold water is cooling.
8. Weak butter 1 (200g) add candy of 20g Bai Sha (be afraid of sweet can not add candy) sit glacial water dismisses to occurrence grain and the condition that can flow constrainedly.
9. Already will cooling chocolate solution and the weak butter that dismiss mix agitate even, become white chocolate Mu Si to paper.
10. white artful Mu Si paste enters chocolate sauce to go up equably, into freezer cold storage comes caky.
11. Because of chocolate sauce layer relatively stick, freezer compartment had better be put before stripping and slicing refrigerant 3-4 hour, till aspic is hard.
12. The cocoa on sieve of the surface after stripping and slicing, can enjoy Mu Si of delicate black and white chocolate ~~~