How to transform change chocolate

Chocolate-flavored steamed buns are good! -Hey.

First go to the supermarket to buy a bun of steamed bread spontaneous powder, basically no need to ferment.

Cut the chocolate into pieces, put it in a container, then put it on hot water to melt, put the melted chocolate into the flour and add an appropriate amount of water and sugar, and then start to knead vigorously (I like this stage the most), after the dough is kneaded, it only needs to ferment for 10 minutes, and then knead it into the shape you want and steam it in the pot, and you can eat it after steaming, which is convenient and simple.

Or make small biscuits (this one needs to be microwaved or ovened.) PS stove fire, gas stove is not easy to operate), the method is the same as above, that is, add more water to the flour, to make the flour into a paste, not too thin, and then brush the plate with a layer of olive oil, the fermented chocolate batter a small lump, a small lump of the plate brushed with olive oil, make a small disc of biscuit shape, and then bake it in the microwave, delicious and sweet, much better than the bagged biscuits sold in the supermarket!

Boil some hot water in a pot, put the chocolate in a small basin, place it on the water, don't let the water soak into the plate, and you can melt the chocolate. After that, buy some sliced bread, spread chocolate on it, and eat! Let's think about it yourself, let's start it!!

You can put a little water in a stainless steel cup, then heat it, put the chocolate in and heat it together until the chocolate melts. It becomes hot chocolate.

I haven't tried it either, but it should work. Heat the chocolate in the microwave until melted, then add the flavoring agent. Stir to combine.

Then go buy a cake or bread without any decorations, pour the chocolate sauce on top of it, and garnish it a little! o(∩_o

You say it's high in sugar, high in fat, and high in calories. So solving these three problems is already an innovation in the first place.

I think chocolate consumers pay attention to the taste and the connotation that chocolate represents.

No matter how innovative it is, what meets the needs of consumers is the best. Innovations can be made for taste.

You can also set an image for the chocolate. Chocolate = love, chocolate = romance, chocolate = warmth and so on, will be conducive to the sale of chocolate, and now many products are shaping this image.

However, product innovation still needs market research. Do a little bit about market segmentation, product positioning, and so on.

Protein Chocolate Patent Application No.:

Compared with traditional chocolate, protein chocolate is low in calories and more comprehensive in nutrients, making it a healthy food; It does not require harsh storage conditions and can be stored at room temperature, which brings great convenience to production, storage, transportation, sales and consumers; It contains plant-based protein, which combines the nutritional and health benefits of cocoa solids and plant-based protein.

Don't buy chocolate

Its sensor light is not easy to use, it is not sensitive after two months, and it is easy to make mistakes.

If you buy it now, the software version is higher than the previous one, and some software problems have been fixed, but the hardware problems cannot be solved.

Theoretically, the hardware and software have been upgraded, and they should be used more, but Korean products often look good and have few functions.

It seems to have been upgraded.

It's hard to say! When I bought it, I said it was cost-effective! But it's only been half a year, and it's not going to work! What a tragedy!

Wait and buy the LG KG90N.

A platinum upgrade of chocolate, available in February.

The appearance is also beautiful and luxurious.

It's said it's upgraded, but it's still not good

Don't be fooled by ads!

In the production process, the chocolate is first liquid and high-temperature, and then the liquid chocolate is poured into a mold to cool and shape. Therefore, there is no need to worry about the impact of high temperatures, as long as the chocolate is not thrown directly into the fire, there is generally no chemical change.

It thins out after high temperatures. But it's still edible. There will be no chemical changes.

No, it should be edible.