Cooking Steps

1. 

   Step1:After the chocolate is heated to 45 ℃, melt completely. Put it into ice water and cool to 29

2. 

   Step2:Heat raspberry puree, cream, Matcha, sorbitol and glucos

3. 

   Step3:Mix part of chocolate and cocoa butter. Pour in the heated part of raspberry sauce three times and mix well. Then put it into the refrigerator to make Ganache filling

4. 

   Step4:Put a little red chocolate in the bottom of the mold. Put it in the refrigerator for 5 minutes and take it out. Pour in the remaining chocolate and pour it out. Cover the surface of the mold to make the moon cake skin. Put it in the refrigerator to make it completely solidified

5. 

   Step5:Take out in 10 minutes and squeeze in Ganache stuffing and raspberry sauc

6. 

   Step6:Add pink strawberry chocolate pearl. Seal with chocolate. Refrigerate for 10 minutes. Demoul