Chocolate from Batam

　　Chocolate, which originated in Mexico and is popular in Western countries, has historically been considered a "food of happiness". According to the American Dietetic Association, chocolate contains a polyphenol that has many benefits for human health.The average person eats 200 grams of chocolate a day, which increases antioxidant capacity, effectively lowers cholesterol, and reduces cardiovascular disease.About 700 years ago, the Indians of Mexico baked and crushed cocoa beans, added pepper powder, spices, cornstarch and water, and made a drink to drink, the first handmade chocolate.Columbus was the first European to discover cocoa beans and chocolate, but he himself was not interested in it.Later, the Spanish explorer Cortés, after drinking chocolate drinks, was uplifted, so he thought that this drink could overcome fatigue and increase resistance, and thus realized that cocoa beans could be money-making trees, so he soon established his own cocoa plantation, producing cocoa beans for export to Europe.Now many DIY shops also have chocolate DIY, like my recipe today, is a simple melting chocolate, wrapped in filling and reshaped, these little things are very suitable to do with children, so it's becoming more popular.Today we're going to make a little teddy bear batonwood chocolate.Mold: Positive baked bear silicone chocolate mold

WHAT YOU NEED

Ingredients

250 grams of cocoa powder
9 almonds from the United States

How TO MADE Chocolate from Batam

Steps 1 to 4

1. Crush the chocolate.

2. Put it in a chocolate oven to melt or heat it in a small fire until it melts (the water temperature should not be too high, about 38°C to 43°C).

3. Pour the liquid chocolate, about a third of the way, and put it in the refrigerator to freeze for three minutes.

4. Take it out and put it in a large almond.

Steps 5 to 8

5. Then pour the liquid chocolate to the full, wrap the almonds thoroughly, shake them evenly, and put them in the refrigerator to freeze until hard.

6. Pull the silicone mold back and forth, and then flip the chocolate out.

7. There was a surprise.

8.

Handy cooking tips

　　Choose chocolate that is hard, has a low melting point and is easy to solidify, such as cocoa butter chocolate.It does not need to be frozen at low room temperatures in winter, and can solidify and harden instantly.In the summer, it needs to be refrigerated to freeze.3 When removing the mold, pull the silicone mold back and forth, so that it can be easily flipped out.