How to make chocolate fillings 30, how to make chocolate fillings

The chocolate filling is made on the traditional Ghanaian side, 1:1 chocolate and cream, and if you add alcohol to adjust the taste, reduce the cream appropriately. Rum flavor:

Sit on 100 grams of dark chocolate and 90 grams of cream in hot water, let cool to 30 degrees, add 10 grams of rum and pour into molds. Champagne flavour: 100 g white chocolate, 100 g cream, 15 g marc de champagne

Room temperature of about 18 degrees Celsius, leave overnight. Then seal it according to the shell, and then put it in the refrigerator for half an hour, and then you can take off the film.

Break the chocolate and cook it in a pot without adding any other spices. At that point, it will turn into a very thick chocolate water (barely liquid). (Don't worry, I've tried to make chocolate-filled dumplings, and that's how to do it).

You can also mix some hot water and brew hot cocoa to drink. Whatever you want.

I should mix it with butter, try it with butter.

Zhan Yi dark chocolate: 100 grams, white chocolate: 30 grams, blueberry jam: 15 grams, milk: 20 grams.

Production: 1Chop the dark chocolate first to make it easier to dissolve.

2.Put the chopped dark chocolate in a chocolate melting bowl and melt it into a liquid state in hot water.

Sogou asked. 3.Squeeze the melted dark chocolate into a chocolate mold and let it sit for a short while.

Sogou asked. 4.Then pour the excess dark chocolate into a large bowl.

Sogou asked. 5.Use a spatula to scrape off any excess dark chocolate and allow for the dark chocolate to solidify in the mold.

6.The chopped white chocolate also dissolves in hot water.

7.Pour the jam into the melted white chocolate and mix well.

8.Pour the milk into the jam and chocolate mixture and mix well to set aside for the filling.

9.Squeeze the dark chocolate into the chocolate mold again to increase the thickness of the chocolate on the inner wall of the chocolate mold.

10.Then leave it for a short while before pouring out the excess dark chocolate and scrape off the excess chocolate from the mold with a spatula.

11.Wait for the second layer of chocolate to solidify, then squeeze in the blueberry filling prepared in advance.

12.After the fillings are squeezed, put them in the refrigerator to refrigerate for a while, and the fillings will solidify a bit.

13.The filling solidifies, squeeze the melted dark chocolate on top until it fills the mold.

14.After the final squeezed chocolate solidifies, use a spatula to scrape the chocolate on the mold, scrape the chocolate part of the grain flat, and put it in the refrigerator for a few minutes until the chocolate solidifies.

15.After solidification, take out the mold, and the inverted buckle can be demolded out with a slight knock, and it can be eaten.

Materials. Condensed milk 20g, milk 240ml (1 pack), white sugar 50g (like sweet, add more), marshmallows 8 pieces (25g flavored), cocoa powder 8g, chocolate 14g (a piece of dove).

Steps. 1 Prepare the raw material tools.

2 Put the milk in a non-stick pan, bring to a boil over low heat, add marshmallow and sugar, bring to a boil and melt.

3 Sift the cocoa powder and add it until the liquid is viscous, add the condensed milk and chocolate, turn off the heat and melt at residual temperature.

4 Refrigerate.

Method. Glico Protein Adjusted Chocolate Place in a heatproof container, cover with plastic wrap and heat in the microwave (600W) for 50 seconds.

After taking out the mixture, cover it with plastic wrap again and microwave (600w) for 30 seconds, prepare ice water, and cool it for 30 seconds.

Dip half of the low-protein sandwich biscuits into chocolate, pick them up and refrigerate. Repeat steps 2 until the desired amount of cookies is complete.

1. Pour 66 grams of Hershey's chocolate sauce into a small bowl, put in 6 pieces of Eno 100% chocolate chips, microwave in sections for 20 seconds, that is, you put 3 pieces first, microwave for 20 seconds, stir to melt the chocolate chips, put 3 more pieces, and repeat the above operation.

2. After melting all 6 slices of Enong 100% chocolate, lift the stirring line and answer the sedan rod to see the effect of leveling in 15 seconds. Students who have done protein candy should know what 5-15 seconds of leveling state is.

3. Mix the butter + whipping cream + milk evenly and microwave it for 20 seconds, the purpose is to melt the butter, the texture is the same as the whipping cream, and then add it to step 3 to mix and stir to make it reach a leveling state in 5 seconds.

4. Finally, add the cornstarch and stir constantly. After mixing in place, put it into a piping bag and squeeze it into 24 hemispherical molds, or other flowing molds, freeze for more than 3 hours, and it is best to stay overnight. I'm a 6-gram mold, but if you're crammed a little bit, you can have grams, and the gram weight will follow.

The bigger the filling, the better, because it mainly depends on whether you make 50 grams or 63 grams of moon cakes, of course, I have also made 100 grams, and the middle flow heart must be at least 15 grams. Finish.

Ingredients: Chocolate (plain), milk, sugar, eggs, cocoa powder, all-purpose flour, flour.

1. Add granulated sugar to the eggs and beat them.

2. Add milk and mix well.

3. Mix cocoa powder, all-purpose flour and flour well in advance, sieve and add to the egg mixture.

4. Add the chocolate.

5. Boil some boiling water in advance. When the water is boiling, reduce the heat to medium-low, put the pot with the chocolate in the pot and stir constantly.

6. Until it forms a ball, cool it out of the pot and put it in the refrigerator.

Ingredients: Ingredients.

Dark chocolate. 15 g excipients.

Animal-based whipping cream.

15 g steps.

1.Remove the dark chocolate from the refrigerator and weigh well.

2.Animal-based whipping cream is called good.

3.Heat over water and stir constantly until the dark chocolate is completely dissolved4Refrigerate the melted chocolate liquid until it re-solidifies, and it becomes a chocolate macaron filling.

5.Take a slice of macaron, squeeze it with chocolate filling, cover with another slice of macaron, and a whole macaron is ready.

Ingredients: 60g of cake flour, 30g of cocoa powder

Excipients: 1 egg, 140g milk, 40g sugar, appropriate amount of salted mashed potatoes, appropriate amount of carrot puree, 30g butter

Steps: 1. Cut the carrots and potatoes into cubes.

2. Put it in a steamer and steam it to cool, then press it into a puree with a spoon for later use.

3. Butter and white sugar eggs are heated through water to make the three completely integrated.

4. Pour in the milk and continue to heat until the eggs are fully cooked.

5. After fully cooked, the egg liquid becomes very fragrant.

6. Mix the low powder and cocoa powder first.

7. Pour the mixed powder into the egg mixture and whip it quickly with a whisk.

8. Add a portion of the mixed sauce to the carrot mashed potatoes and continue to heat over the water.

9. During the heating process, the sauce should be stirred constantly, and the bottom should be turned over to the top to make it evenly heated.

11. Cool the cans and store them in the refrigerator. It can be eaten directly on toast or as a bread filling.

The basic recipe for making chocolate fillings:

Chocolate grams Whipping cream Gram production: Boil the whipping cream, remove from the heat, pour the chopped chocolate into the whipping cream, the chocolate will melt soon, then stir it well, cool it and put it in the refrigerator to refrigerate, wait for it to solidify, take it out. Chocolate candy is made by kneading the chocolate filling into small balls and hanging a layer of pure chocolate that has melted and cooled to the right temperature.

You can learn directly on Douyin, which is very teachable, convenient and has tutorials.

Step 1: Determine the outerwear model.

Pour the chocolate liquid melted at high temperature into the mold and let it sit for a while; Then pour the chocolate liquid into a separate container (scrape off any excess chocolate); Wait for the chocolate on the mold wall to solidify;

Step 2: Strengthen the thickened coat model.

Before preparing to put it into the sandwich part, pour the melted chocolate liquid into the mold again and let it sit for a while; Pour the liquid chocolate into the container (scrape off any excess chocolate); Wait for the chocolate coat on the mold wall to solidify and thicken;

Step 3: Put in the sandwich part.

Pour the prepared filling (jam filling, etc.) into the mold and fill it to eight minutes; Put it in the refrigerator for a while, and wait for the sandwich part to solidify slightly;

Step 4: Complete the "form" of the coat

On top of the filling, cover with a layer of melted chocolate liquid until the mold is filled; After the outer layer solidifies, scrape off the excess chocolate on the mold; Refrigerate until the whole chocolate is set.

As the name suggests, it's about adding a pie to the chocolate raw material haha