The practice of magical chocolate face, how to do delicious
Butter
Cake
Good spouse

With makings 

Chocolate of pure cocoa butter (bake things card is not restricted) 100g
Glucose syrup 25-33g

The practice of magical chocolate face 

  1. Chocolate is mincing, put in chocolate melt in special furnace (or put in the hot water that does not exceed 60 to spend to lie between water to melt Yi Ke) , take glucose syrup slightly water heats, small warm small in warm chocolate

  2. Mix is even teem, last on the bag film takes freezer 2-3 hour or pass the night, refrigeration hardens

  3. Stiff dough is taken out, break cut small to hold, hold plasticene position, small are kneaded one case again, with respect to make it chocolate face

  4. Successful doughy appearance

    The practice measure of magical chocolate face 4
  5. Glucose syrup (a less known and inferior brand that hypostatic inn buys. DGF is OK also. Shui Yi is OK also in the winter, but summer is done slant soft! )

    The practice measure of magical chocolate face 5

Small stick person

1, do this in the winter must fast, perhaps opening central heating, or chocolate is very fast caky, , agitate is inhomogenous agglomerate ~
2, mix inhomogenous, syrup is too little, weather is too dry, drop broken bits easily.
3, chocolate temperature is exorbitant, give oil easily, hand Wen Gao, knead repeatedly also can give oil. The attention accuses lukewarm
4, exhaustless can last bag of sealed packet is good, but normal temperature avoids light avoids wet save, or put into freezer cold storage, when need is used, take again, the hand is kneaded soft!
5, mix colors uses chocolate special and oily pigment, the brand is not restricted. When to put in, OK, agitate goes equably.
6, the free from contamination inside chocolate and syrup expiration period can be used. Give out inside my month commonly.
2020-01-08
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