#soft chocolate

[foodcreation101]

Low Calorie Nama Chocolate

• 300g Soft Tofu

• 160g Dark Chocolate

• 15g Condensed Milk

• 10g Cocoa Powder (For Dusting)

[mikkieho]

Easy Recipe: Soft Dark & White Chocolates coated in cocoa powder

Introduction: In the subtle asians group on Facebook someone made it, in the series strong woman do bong soon they were gifted to bong soon (the main character) and I saw a recipe once again on Youtube. It was a sign. It was almost valentines, I was determined to make something sweet AND I was bored. Time to make some easy valentine chocolates. The sources I used are below, for a more visual experience!

For this recipe I watched different recipes to make it my own. I wanted a bit more dark chocolate than white chocolate, as I am more into dark chocolate and wanted the sweetness to be balanced. Therefore I watched a few YouTube video’s to see how others do it. Let’s start!

Ingredients*

250g dark chocolate (70% cacao)

125ml heavy whipping cream (38% fat)

25g unsalted butter 

150g white chocolate 

75ml heavy whipping cream (probably should’ve used less as it was still too soft. I recommend 50ml whipping cream)

10g unsalted butter 

cocoa powder (on top) (I used powder for the  chocolate milk, but that made the powder soft so It’s not recommended)

*(with measurement and batches, for what to buy in total, I made a shopping list after ‘sources’)

Steps:

Prepare the baking dish by putting in parchment paper.

Chop dark chocolate into fine pieces. 

Put chopped chocolate into a large glass bowl 

Heat up whipping cream in a medium heat, then remove from the stove when bubbles appear. 

Pour dark chocolate into the whipping cream.

Whisk until the chocolate is melted, add in butter and mix well. Make sure there are no pieces left in the mixture. 

Pour the mixture into the prepared baking dish and smooth the surface with a silicone spatula. 

Tap baking dish onto the counter a few times to get all the bubbles out. Refrigerate until firm for 2 hours. 

Repeat step 2 to 8 for the white chocolate. 

Grab a cutting board and put a plastic wrap on it. 

Get the baking dish out of the fridge. The mixture should be firm and not liquid (obviously but I’m stating it, just to be sure.). Then remove the parchment paper and place the block of chocolate on the plastic wrap. 

Then I figured how big I wanted the pieces to be. Then I cut out the horizontal lines and the vertical lines. Make sure to remove the chocolate with every cut by putting it in warm water, so the white chocolate won’t touch any dark chocolate. 

Then put the cocoa powder in the strainer, softly tapping the sides of the strainer to let it fall on the chocolates. 

Now you’re ready to eat! I didn’t get any directions on how to keep it for later, but I put them in the fridge for a week and they’re still fine. :) 

Source(s):

Completely made with dark chocolate // How to Make Nama Chocolate (Royce' Copycat) (Recipe)  生チョコレートの作り方 (レシピ) by Just One Cookbook https://youtu.be/gCzocIpOq1Y

More white chocolate than dark chocolate used // Homemade Royce Nama Chocolate | 自製Royce生巧克力 | 生チョコレートの作り方 | 파베 초콜릿 만들기 https://youtu.be/mRYM7OYwUmI 

Shoppinglist / What you need in total:

250g dark chocolate (70% cacao)

200ml heavy whipping cream (38% fat)

35g unsalted butter

150g white chocolate

cocoa powder 

Equipment 

Baking dish 

parchment paper

plastic foil 

spatula 

bowl 

strainer 

??? prob more but that makes sense right

[butternachine]

The Method to Make Soft  Chocolate

Chocolate is rich in nutrition. And it is very popular in world. And we main supply cocoa bean machine and some nuts machines. If you need the machines, just contact me.

Soft chocolate material:

Dark chocolate 200 grams, light cream 100g, nut count, decoration: dark chocolate, cocoa powder, coconut, chocolate color needle, crushed nuts

Soft chocolate practice:

1. The dark chocolate is cut into small pieces and placed in a bowl until the water is heated to melt (chocolate temperature cannot exceed 50 degrees).

2. Warm the cream to warm (not cool).

3. Reduce the melted chocolate temperature to lukewarm heat, slowly add the warm cream and stir.

4. Stir well in the chocolate milk liquid into the refrigerator and refrigerate for about 30 minutes, until the whole body is nearly solidified, and can be kneaded.

Decoration:

1. Separate some dark chocolate from water into chocolate solution.

2. Take some ice chocolate and pack it into a small nut.

3. Place the chocolate ball in the melted black chocolate, roll it in the chocolate liquid, then roll it over and leave it on the rack to dry -- a chocolate ball with a thin, thin crust.

4. Other decorations: a ball of chocolate that is directly dipped in cocoa powder, coconut and chocolate needles - a soft, delicate chocolate ball.

Finally, know read dessert teacher tell everyone a tip: dark chocolate and fresh oil ratio of two light, must use high cocoa butter content of dark chocolate, taste, taste good.

If you want to know the chocolate machine details and price, just feel free to contact me. Contact information: Skype: serenayan666 Email: [email protected] Whatsapp/Mobile: [phone]

[superfluousrealisticpifjt]

Gourmet Chocolate: Truffles and Slates

Do not cogitate of nut-brown as just of a sort type of junk food. Rather, think running over, indulging and mouthwatering. This food of the gods was meant to be pleasing, and not just to mouths, rather eyes alike.<\p>

Rich and created whereby skilled improvement to include characteristics chocolate does not, gourmet chocolate is of high shape. Why pretty much? It is a piece of art. <\p>

Elaborately prepared to prepossession all, gourmet chocolate comes in assortments of ham it up, dark and white chocolate. Two beloved types of gourmet chocolate are truffles and slates, both of which are unsoundly hand crafted into make provision for an edible work of charactering at your fingertips. <\p>

Made less womanish chocolate and shaped into a ball, truffles are coated with different types of chocolate and carefully decorated. Although typically filled with marshmallow, truffles may on the side be filled with cream, caramel, coconut, nuts, cherries or mint, for example. No wonder the truffle is the diamond of the kitchen. Of course, if you are not sure which one to examine, just buy an assorted box. <\p>

The word "blanket ballot" does not boca too appetizing, for all that attracts any whole number of eyes being of its sweet and creative appearance. Slates are generally speaking pieced at a stretch through barks, which are melted simmering chips. Most slates are coated with melted tutti-frutti, solely another conventional coat is caramel. Slates are easy to make and once them imbue them, hitch on what alterum prefer to bite into. Most slates are mixtures of chocolate and nuts, correlative as pecans and almonds. Be sure to mix the melted coat and topping together and let sit to harden. Erstwhile, farewell a briskness and be the judge concerning your in seisin art.<\p>

Chocolate is not meticulous a processed meat to be found sold at snack bars. Real chocolate is http:\\xocolatti.com\home\ ">gourmet lozenge , so cautiously arranged that eyes full shot a more otherwise but a moment so that look only yesterday biting into such sweetness.<\p>

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