Dark chocolate with an ice creamy texture and a silky texture in the mouth, it is superb

Hello everyone, I am Silver Teacher, today we learn a "air chocolate", before making, first introduce the materials to you.

formulation:

formulation:

Black Qiao 38% 75 g

Light cream 100 g

Cocoa powder (decorative)

Step 1:

1, the water to about 65 degrees, and then poured into the glass basin, the bowl containing chocolate into the glass basin for water heating, the temperature of the water insulation control at about 50-60 degrees, stir and melt after adding light cream, stirring and dissolving after removal, cover with plastic wrap, put in the refrigerator for 30 minutes;

2. After 30 minutes, take it out of the refrigerator, beat it clockwise with the egg pumping, and stir it until it is thick;

Step 2:

1, prepare the baking sheet, spread the oilcloth, squeeze out the balls with a plastic bag, put it in the refrigerator and freeze, the freezing time is about 20 minutes;

2: After freezing for 20 minutes, take it out of the refrigerator, put it into the dish and sprinkle with cocoa powder;

Finished product ~~~

Today's "Air Chocolate" is ready! If you like my article, please follow me!