Cooking Steps

1. 

   Step1:The sugar and water are collected in the milk pot. Heat it over low heat until the sugar melts. Put the syrup in a cool plac

2. 

   Step2:Sweet chocolate in a 50 degree hot water pot. Heat and melt until smooth

3. 

   Step3:Take 45ml syrup and egg yolk and put them in a mixing basin. Heat them with water and beat the egg yolk constantly. The temperature of hot water is 80 degrees

4. 

   Step4:Beat until the yolk thickens. As shown in the picture on the left, put the egg basin into cold water immediately to cool down. At the same time, stir it to dissipate heat

5. 

   Step5:Drop the yolk to room temperature. Stir in rum and melt the chocolate

6. 

   Step6:Mix the yolk and chocolate evenly. The picture shows the state of not mixing well

7. 

   Step7:Cream just taken out of the refrigerator. Beat to 67 for distribution; it's better to control the whipping state by hand

8. 

   Step8:Pour 1 / 2 whipped cream into the chocolate paste. Stir well

9. 

   Step9:Then pour in the rest of the whipped cream. Mix thoroughly

10. 

    Step10:Mix the chocolate paste into the container. Cover with plastic wrap and refrigerate it. It can be eaten in about an hour.

11. 

    Step11:When eating, you can decorate it with chocolate chips or decorate it with ice cream

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin