Cooking Steps

1. 

   Step1:Put the cocoa liquid block, cocoa butter and cocoa powder in a clean container (note - 1. There should be no water drop in the container 2. It is better to cut the cocoa liquid block and cocoa butter into small pieces. It can save the melting time

2. 

   Step2:Keep the temperature between 40 and 50 degrees (see the liquid block and cocoa butter melt) away from the hot water. Let the temperature of chocolate fall below 40 degrees (never higher than 40 degrees)

3. 

   Step3:Heat the milk or cream and stir until the sugar powder is melted completely. Then reduce the temperature of the sugar milk to 35-40 ℃ (never higher than 40 ℃

4. 

   Step4:Slowly pour the melted sugar milk into the chocolate liquid (the temperature is controlled below 40 ℃). Stir it quickly while adding. Then add soft phospholipid (can be omitted). When the temperature drops to about 33-35 ℃, the raw material is thick and silk

5. 

   Step5:Put it in your favorite mold and refrigerate it. Mold it after setting. Dark chocolate finis