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Cocoa fluid piece call cocoa piece Cocoa Mass sometimes or cocoa creams Cocoa Paste, same, the search on some treasure one search is very much. If if want,buying quality to compare good foreign sign, can look.

What does fluid piece have to differ with common chocolate like understanding cocoa, the reply after paying close attention to Plantcept of date of small letter public " chocolate " can obtain relevant content.

The chocolate that can make a diameter be 23 centimeters sends the deal of cookbook.

In putting the almond in capable person is being fed by cake and cocoa into arrange machine, hit to broken graininess.

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The attention is not hit here too long become farinaceous, make bulk of about the same clastic rock about the same, this also can withhold nutlet fragile fragile mouthfeel.

Join syrup of coconut oil He Feng to use ladle agitate even. On the matrix of the clique the shop lasts one layer film (convenient take out) of final finished product, break into almond, level bottom and frontier department, use ladle squeezing ramming, put into refrigerant 15 minutes reserve.

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The word coconut oil of to be warm is the liquid can be used directly indoors, but if be when winter or weather are colder, coconut oil can be solid, be about to heat with small fire first at that time coconut oil, let it change in mixture of the rejoin after the liquid.

cocoa with small fire fluid piece lies between water to melt.

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The means that lies between water to melt cocoa in the big bowl that fluid piece puts anhydrous not to have oil, put big bowl in the pannikin that installed water again above, the water vapour in boiler is used to make after heating cocoa fluid piece melt.

Maple syrup is put into mixer, warm water is added slowly after mix is even, hit into chocolate sauce.

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The meeting after you can see chocolate adds candy apparently becomes strong, mouthfeel can differ completely, should do emulsification afresh so this measure makes chocolate molten slippery. Accept of a lot of pleasant makes cookbook can add additional oil or butter to let chocolate emulsification, what we use this is warm water, reduce oily ingredient as far as possible.

After adding water to hit, with respect to meeting discovery chocolate changes again a silk is euqally silky. Perhaps look a bit rare, need not worry too, a solid can change after iciness passes.

Join chocolate oar the model in, put into refrigerant 3-4 after the hour can.

Firm from refrigerant the chocolate group that come out can resemble just giving refrigerant ice cream same, have little hard, but put in normal temperature 5-10 minute can become very soft slippery.

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