Cooking Steps

1. 

   Step1:Chocolate sponge cake making - chocolate melts in water. After the cream is heated, it is added to chocolate several times. Stir until it is completely emulsified, smooth and shin

2. 

   Step2:Add sugar to the protein in several times. Beat until hard foamin

3. 

   Step3:Mix half the protein with the chocolate. Add the low gluten flour and stir. Mix with the remaining protein

4. 

   Step4:Preheat the oven to 150 ℃ and bake for 30 minutes. Cool and demould after bakin

5. 

   Step5:Milk chocolate cream - melt chocolate in water. Heat 18G light cream and add chocolate in several times until it is completely emulsified

6. 

   Step6:Beat whipped cream to 6 and distribute. Mix with the cooled chocolate. Put it into the mould and then add cherry fruit. Refrigerate and solidif

7. 

   Step7:Cherry wine syrup syrup. Water. Cherry wine mi

8. 

   Step8:White chocolate barbarois - after the milk is heated and boiling, add the mixture of egg yolk and sugar. After mixing, continue to heat it to a thick consistency. Turn off the fire. Then put the softened gilardine into it and dissolve it fully

9. 

   Step9:White chocolate melts in wate

10. 

    Step10:Add the custard to the chocolate in batches. Mix well, filter and cool in ice wate

11. 

    Step11:Beat whipped cream to 6 and serve. Mix in batte

12. 

    Step12:Add sugar to the protein in several steps. Beat until it is stiff and foamy. Mix half of the protein with the chocolate paste. Mix with the other half carefully

13. 

    Step13:Combination - first pour in a little white chocolate barbarois. Then put in the frozen chocolate cream. Then add the white chocolate barbarois. Brush the sponge cake with cherry syrup. Then pour in the remaining barbarois. Put the mold in the refrigerator for 3 hours, then demould. Decorat