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75% ratio: 67g cocoa liquor, 12g cocoa butter, 26g powdered sugar. 88% ratio: 78g cocoa liquor, 14g cocoa butter, 13g powdered sugar. 100% dark chocolate, 105g cocoa mass. Cut into small pieces and put them in a container, melt them with warm water at 55-65 degrees Celsius, and pour them into the mold after melting until there are no particles. You can put an almond for a more fragrant taste. -
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Melting. -
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Refrigerate for three hours and then remove from the mold. -
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Not bad. -
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It’s delicious.