Reference component: 20 #家庭烘焙尚巧厨 #
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Dark chocolate 300g
Anjia light cream 90g
Rum 20g
Butter 25g
Cocoa powder to taste
Hazelnut kernels to taste
Pistachio pistachios
Matcha powder to taste
<h2>Practice steps</h2>
1: Pour 90g of light cream and 200g of dark chocolate into a bowl.
2: Cut the butter into small pieces and add it
3: Heat the entire bowl in water or microwave it and stir to melt the chocolate and butter.
4: Stir until the chocolate and butter are completely melted into a liquid and fused into a thick chocolate liquor.
5. Add rum.
6: Stir well to become a slow-flowing chocolate liquid, put it in the refrigerator for refrigeration, let it cool and solidify and harden.
7: Put the nuts in a plastic bag and crush the nuts with a rolling pin to turn the nuts into very fine crumbs
8, observe the state of chocolate in the refrigerator at any time, and take out and mix with a spatula at the right time, so that the internal and external temperature is uniform (if not mixed, the temperature is reduced from the outside to the inside, and the outer layer will become very hard and the center is still very soft).
9: Put the remaining 100g of dark chocolate in a bowl, heat and stir in water until it melts into a liquid state (the melting temperature should not exceed 60 °C).
10, 9. Put the remaining 100g of dark chocolate into a bowl, heat and stir in water until it melts into a liquid state (the melting temperature should not exceed 60 °C)
11, 1 When the chocolate solidifies to the point where it can be shaped, it can be made. Dig a piece of chocolate with a small spoon and knead it by hand into a ball shape (don't refrigerate the chocolate too hard, too hard chocolate is no way to knead).
12. Borrow a toothpick to quickly dip the pinched chocolate balls into the chocolate liquid.
13: Then put the nuts in a bowl and shake them so that the nuts are evenly wrapped on the surface of the ball. Matcha powder, cocoa powder, and hazelnut kernel crushing are all handled in the same way.
14: Wrap the chocolate balls of the surface decoration, put them on the oil paper, and let stand until the chocolate liquid solidifies
<h2>Nutritional benefits of dark chocolate</h2>
The content of natural antioxidant polyphenols in dark chocolate is higher, which has an anti-inflammatory effect similar to that of aspirin, which can reduce the activation of platelets at a certain concentration, transfer the deposition of free radicals on the blood vessel wall, play a protective role on the cardiovascular system, and reduce the incidence of cardiovascular disease to a certain extent.
The fiber in dark chocolate has the function of promoting intestinal peristalsis and helping gastrointestinal digestion, while isoflavones have the effect of inhibiting the secretion of chloride ions in the intestine, which can alleviate the symptoms of diarrhea.
Dark chocolate meets the body's needs for a variety of nutrients. At the same time, the flavonoids in dark chocolate also have the effect of regulating immunity, which can protect the immune system from free radical damage, and polyphenols also have the function of regulating a variety of human immune cells.
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