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Anonymous users2024-02-06Ingredient. 200 g of base cream, 80 g of dark chocolate, 20 g of milk, 10 g of rum.
The production process. 1. Chop the dark chocolate and put it in a bowl, add the milk, heat it over the water and stir constantly until it is completely melted. The melted chocolate liquid cools to room temperature, which is more viscous, but do not solidify.
2. Whip the base cream cream with a whisk, and pour in the chocolate liquid while whipping. Pour in all the chocolate liquid.
3. Add rum to the stirred cream and continue to beat.
4. Hit the cream until it is smooth and delicate.
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Anonymous users2024-02-05How to Make Chocolate Cream (Cream Making Tutorial).
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Anonymous users2024-02-04Chocolate cream recipe
Chocolate Chanti cream.
One 30g of chocolate.
Melt 30g whipping cream in the microwave for 10 seconds.
Pour the heated whipping cream into the chocolate.
Stir well with an egg whisk and set aside.
Add whipping cream B in several portions
Cool to below 25 degrees each time, mix evenly with egg whipped once, mix well, and then refrigerate with plastic wrap veneer overnight.
Ingredients: 30g chocolate coins
Whipping cream a 30g
Whipping cream B 150g
Caster sugar 16g
1.Let's make the chocolate ganache first: melt the chocolate coin pants quietly, put the whipping cream in the microwave on high for 10 seconds, pour in the chocolate, and mix well.
2.Let the ganache cool below 25 degrees, add whipping cream B several times, add once and mix evenly with egg whipped once, add caster sugar, plastic wrap veneer and put it in the refrigerator overnight.
3.Be sure to refrigerate for more than 4-5 hours, preferably overnight, to allow the milk fat and cocoa butter to fully blend.
4.It is recommended to use more than 60% dark chocolate, milk chocolate will make the cream taste greasy and sweet.
5.Chocolate cream is easy to beat, pay attention to the state, and don't beat the kernel residue.
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Anonymous users2024-02-03Chop the chocolate and place it in a bowl, add the milk, heat over water and stir constantly until completely melted. The melted chocolate liquid is cooled to room temperature to a viscous state, but do not solidify. Whisk the base cream cream with a whisk and pour in the chocolate liquid as you whip.
Pour in all the liquid chocolate and continue to whip until the cream is smooth and creamy. <
1. Chop the imitation chocolate into a bowl, add the milk, heat it over water and stir constantly until it is completely melted.
2. The melted chocolate liquid is cooled to room temperature to reach a relatively viscous state, but do not solidify.
3. Whip the base cream cream with a whisk, and pour in the chocolate liquid while whipping. Pour in all the chocolate liquid and continue to whip until the cream is smooth and creamy.
Gingerbread with cinnamon cream.
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Cream cheese can be eaten straight. Cream cheese generally refers to cheese, which is a sour cheese made from milk or cream and can be eaten as is, or in a variety of desserts. >>>More
Chocolate Sugar Gourd tutorial.