A list of the contents of this article:

Teach you how to make tea skillfully.

1. Pour the mixture into the white chocolate chip and use the remaining temperature to melt it. If the temperature is not enough, it can be heated until completely melted. Step 7, put the chocolate liquid into the framed flower bag to facilitate squeezing into the mold. Or pour the chocolate liquid directly into the fresh-keeping box covered with plastic wrap or tin foil, step 8, put the mold containing the chocolate liquid into the refrigerator freezer for more than 2 hours.

2. Tighten the cling film and wrap the mousse circle. If you like, you can also wrap it inside to facilitate demoulding. After wrapping, the mold is placed on a board. I use a small chopping board so it's easy to put it in the refrigerator. Boil a pot of water and bring to a boil. White chocolate melts in water until there are no particles. Set aside. Don't melt for too long, or it will be easy to separate water from oil. Melt cocoa butter in water to no particles. Set aside. White chocolate is mixed with matcha powder until there are no particles.

3. 220 grams of white chocolate and 8 grams of matcha powder are melted evenly in water. 135 grams of light cream, quickly stir evenly, cool to 40 degrees, add 52 grams of butter, stir well. Squeeze half of it into an iron box, shake a few times, freeze in the refrigerator for 20 minutes, then squeeze in a layer of raspberry jam, then squeeze in the other half, freeze for four hours, sprinkle with moistureproof tea powder.

4. Pour the whipped cream into a small pot and heat over low heat. Turn off the heat; cut the white chocolate into small pieces, pour in the heated whipped cream until the white chocolate melts; pour 1 tablespoon of matcha, mix well, and pour into a square container; refrigerate for about 2 hours, solidify and cut into cubes. Evenly dip a layer of matcha.

What is raw chocolate?

Practice makes perfect. If you are good at it, you will be better at it. If you are good at it, you will be good at it. The abbreviation of raw chocolate is Qiaoqiao.

2. Raw chocolate is a kind of chocolate which is made from cocoa powder, cream and other auxiliary materials through a certain processing technology, without mixing and heating, with fresh, smooth taste and short shelf life. It is also known as Hengqiao or nama chocolate. In Japan, "Sheng" has a fresh meaning, while in French, "Sheng" originally means stone bricks covered with fine snow.

3. Coincidence means fresh chocolate with a short shelf life. The most important feature of craftsmanship is the addition of cream in the production process. In Japan, it is stipulated that only people with a cream content of more than 10% can be called Qiaoqiao, so we can see the importance of cream. In addition to cream, it happens to add a variety of wines to enhance the chocolate flavor. Because the addition of cream makes the chocolate so smooth and fragrant, it can be melted with the temperature of the mouth.

4. The word "raw" of raw chocolate comes from the Japanese word "raw chocolate". It is pronounced as Nama, which means pure and fresh. Raw chocolate is a kind of French Ganache, which is made by adding whipped cream, solidified and sprinkled with cocoa powder and then chopped. At present, the raw chocolates on the market are original, champagne, bitter, white chocolate, matcha and so on.

5. Because it happens to be called "nama chocolate", which means "fresh" in Japanese. Raw chocolate is also called raw chocolate, because it is made from cocoa powder, cream and other side ingredients through a certain processing process, compared with the chocolate we generally eat without the process of mixing and heating (also known as cooked chocolate), so it is called raw chocolate. "raw" is used to describe fresh or unprocessed food.

Coincidentally, how to do it and how to make it delicious

1. Cream 235 grams of rum, 30 grams of butter, 50 grams of honey, 25 grams of honey, put the chocolate in the main pot, 10 seconds / speed 7. Break in whipped cream, butter, honey, 3 minutes / 50 degrees / speed 3. Add rum, 30 seconds / speed three. Pour it out into a box covered with silicone paper. Put it in the refrigerator and refrigerate for two hours before taking it out.

2. 25 grams of unsalted butter, 180 grams of light cream, 180 grams of cocoa powder, step 1, step 1, step 2, put the light cream and water in a milk pan, boil, step 3, pour in a bowl containing chocolate in a circle. (if the chocolate is not a coin, break the chocolate in advance.) in step 4, cover with a lid and stand still for 1 minute, then stir with an egg beater or scraper until the chocolate has completely melted and mixed well.

Step 1 break the dark chocolate into small pieces and melt it in a double saucepan of Corning Flair. When the chocolate is completely melted, add the light cream and butter, stir well from the bottom up, cover and simmer for 1 minute until completely melted. Use an egg beater to stir the chocolate sauce well. 4 spread oil paper in the mold and compaction, spread part of the chocolate sauce on the mold and scrape flat, evenly sprinkle a layer of diced fruit.

4. Japanese skillful practice: the square mold wraps the oil paper in advance, the mold buckles upside down, and the oil paper is pressed at the bottom of the mold, pressing out four sides, cutting off the square formed by the intersection of the two sides of the four corners, and then laying it in the mold for final demoulding. All the chocolates are broken into small pieces. If you are using coin chocolates, you can move to the following picture. Heat 100g light cream over low heat until it boils slightly. After leaving the heat and adding the thin sugar, stir well with a scraper.

5. Practice 1. Prepare the necessary ingredients. Melt the unsalted cream in the microwave. Cut up the chocolate (the finer the better! ). (2) heat the fresh cream in water (do not stir when heating the vegetable cream). Turn off the fire before boiling (before a small bubble appears). Pour in the chocolate, use the whipped cream and the remaining temperature of boiling hot water under the pan to melt, and let stand for 3-5 minutes.