How to cut more chocolate pieces, how to cut acrylic

This is due to the fact that the diagonal incision is not a straight line of money after the move, and there is a gap, and the legend deceives the viewer's eyes according to the visual difference. Even if the slope of the one-size-fits-all cut is the same, the overall chocolate is not as tall as it used to be, and the height difference multiplied by the width should be the extra piece. Taking a step back, due to the indefinite slope, in addition to the extra piece, it is not certain whether the remaining part can be put together into a whole piece.

It's a visual error that people have, and in fact, the size of the chocolate is different from the original.

The diameter has become smaller, and it must not be the same as before.

The gap in the middle of it doesn't seem to be big, but in fact, all the gaps add up to the size of the one that was taken out, so I deceived people when I couldn't see it.

You fold up a piece of paper and see if it gets bigger.

You can cut it without pressing the chocolate square, it's not much the same.

Chocolate? Molds, stainless steel basins, heaters (microwave or induction cookers), marble countertops, cake knives, soft scrapers, thermometers, refrigerators are required. Raw materials need milk and butter.

To make, put the chocolate in a basin, use another basin to fill the water, make it on top of the induction cooker, put the chocolate basin in the water, this is called waterproof heating, to avoid the temperature being too high and the chocolate paste bottom. Then add a small amount of milk and butter. The cocoa butter content of general chocolate bricks is higher than that of the finished chocolate sold on the market, so you need to add a little milk butter and sugar, otherwise it may be bitter.

Stir with a cake knife while heating until all the chocolate is melted, take it out and set it aside, pour it on the marble countertop, and stir while spreading and putting it away repeatedly with a spatula. This is to make the cocoa butter more integrated, resulting in a shinier and firmer finished product. When the temperature drops to about 40 degrees, you can put it back in the original basin and continue to keep warm.

Then you can operate according to different needs, such as pouring it on the countertop, waiting for the chocolate to solidify, cutting it into the desired pattern with a mold, or pouring it into a mold with a pattern to make a block of chocolate, and so on. If you don't want to be perfect, you can use a microwave oven to heat it and pour it into a mold.