Question 1: What is raw chocolate? The word "raw chocolate" originally came from a corner of Japan. According to Japanese literature, "chocolate is a finished product made of high-purity chocolate, whipped cream and wine." Hi! What fresh chocolate! Isn't that what we often call truffles? I really don't understand why the Japanese have to call truffles raw chocolate. What I don't understand is that some people in China have coaxed the Japanese, insisting that truffles are "raw chocolate". Some people even said on the Internet that raw chocolate is a specialty of Hokkaido, Japan? ! Does it grow cocoa trees in Hokkaido? Is it true that only Japanese people can make chocolate truffles, but others can't? Or did the Japanese invent chocolate truffles? As far as I know, chocolate truffles should have originated in France, or at least in Western Europe. The best is French truffle chocolate. Change the name, transform it and become a Japanese specialty! ?

Truffle chocolate, brands in different countries have different tastes, but the materials and proportions are different. As for shape, you can be as round as you like.

A good piece of truffle, soft and delicate, melts in the mouth, is cool and refreshing, and has an endless aftertaste after eating, so you can't help wiping off the rest in one breath. Sin! Some people add butter and maltose to it. These two things have no positive effect except reducing costs. In fact, there are only two main raw materials for truffle chocolate: chocolate and whipped cream; Wine (mainly rum, brandy and other foreign wines) is not necessary, and can be added or not according to personal preference; Of course, adding the right amount of wine can improve the taste. There are two factors that affect the quality of truffles: the quality of chocolate and the proportion of raw materials. In addition, the quality of cocoa powder wrapped in the outer layer will also affect the quality of truffles. Cocoa powder is dry, smooth, pure in color and free of impurities. There should be no suffocation or dust.

Author's Note: 1, chocolate truffle is one of the most popular sweets in the world because of its shape and reality.

French black truffle got its name.

2. In some places in China, chocolate truffles will be called stone piles, that is, truffles.

Noodles will definitely have butter and maltose.

3. Black truffle is a kind of underground mushroom, also known as truffle.

French: truffe. Italian: tartuffo Spanish: trufa and roe

Sauce and saffron essence are listed as the three most expensive foods in the world.

Question 2: What is raw chocolate? How is raw chocolate made? I ate raw chocolate for the first time this year ~ it is said to be uncooked chocolate, and I guess it is pure fat chocolate without too many additives;

I have eaten Donna Bella, Sonnets, Fiona's Secret Raw Chocolate.

But I just want to recommend Donna Bella's raw chocolate ~ Tmall sells it and has a physical store.

Question 3: What is raw chocolate? Raw chocolate was introduced by the Japanese boss. Completely handmade, low in fat and sugar, fresh. The packaged chocolate we usually eat is inevitably hard because it needs to be protected from moisture and has a high melting point because of the need for transportation and preservation. The raw materials of raw chocolate are rich chocolate puree, fresh cream and various foreign wines. Foreign wine can improve the taste of chocolate, and cream can improve the smoothness and fragrance, but the shelf life is only 30 days! But the taste is very unique and very popular with students. I am from Guangdong, so I only know that there is a series of small shops in Guangzhou called "Happy House", which specializes in raw chocolate.

"Raw" is said to mean "fresh". From the appearance,. Cut into neat cubes and wrap them with fine cocoa powder. Bite it down and it tastes as soft and smooth as cheesecake. Coupled with the bitter taste of the outer cocoa powder, the unique sweetness and fragrance suddenly spread in the mouth, which is completely different from the European chocolate we usually eat.

Raw chocolate is a new chocolate variety formed by improving the technology on the basis of European chocolate. It abandons the characteristics of hard taste, too sweet and greasy, and little variety change of European chocolate, and replaces it with the advantages of soft taste, moderate sweetness, low fat and changeable taste.

Question 4: What is perfection? Practice makes perfect: it means that proficiency can produce ingenious methods and good methods.

From the third1reply of "The Edge of the Mirror Flower": Nine palaces need not say much. As the saying goes, "Practice makes perfect."

Question 5: What brand of Jojo is delicious? What's the difference between Jojo and his own cooking? 20 points: Royce from Hokkaido, Japan, is so sweet as to meet the taste of Asians that it can't make a smooth taste after melting the surface layer by itself.

Question 6: Practice makes perfect, which is better than ordinary chocolate? Raw chocolate originated from Japan's unique improved European chocolate variety. Raw chocolate is made of cocoa powder, cream and other accessories. After mixing, it is called raw chocolate before heating. Generally, the chocolate we eat has a heating process, which is called cooked chocolate.

Question 7: What kind of chocolate is best for making raw chocolate?

The production of noble raw chocolate is quite simple: melting, stirring, molding, solidification, cutting and finally wrapping.

food

250g chocolate sauce as the main ingredient and appropriate amount of butter 15g Cointreau Li Jiao 15ml as the auxiliary ingredient.

step

1. Material:

250g of chocolate sauce, 0/5g of butter/kloc-,0/5ml of cointreau liqueur or balleys/kloc-,and appropriate amount of cocoa powder.

Note: If you don't use chocolate sauce, you can use160g chocolate, 80g whipped cream and10g marshmallow, and nothing else will change.

2. Oil the mold first to make the baking paper fit better.

3. Spread the bottom and periphery with baking paper, and tie them with ropes.

4. Weigh 250g of chocolate sauce.

5. Heat the hot water of chocolate sauce until it is completely melted.

6. Add butter and stir until completely mixed.

7. Take out the container, pour in Cointreau Li Jiao wine and stir well.

8. Pour into the mold and smooth it; Refrigerate in the refrigerator for at least 2 hours.

9. When the chocolate becomes solid, take it out of the mold together with the baking paper and cut it into cubes with a hot knife.

10. Put cocoa powder one by one and cover it with a thick layer of cocoa powder.

1 1. Load the tray carefully.

12. Or a box.

skill

1. Chocolate is the easiest to control when heated.

2. the choice of wine can be based on your own preferences, and there is no harm in not adding it.

3. Choose chocolate with cocoa content not less than 45% to get a good taste.

Question 8: What is eating perfection? Do you mean raw chocolate? Material: main ingredient: live eel1.5kg. 900g of cooked big oil (the actual dosage is about 100g), 50g of cooking wine, 20g of soy sauce, 7g of sugar, 5g of salt, onion ginger 12g, pepper 1g, 60g of garlic cloves and 5g of monosodium glutamate.

It is a perfect characteristic ingot with golden color and rich fragrance. Teach you how to cook perfectly, how to cook perfectly (1) Slaughter the eel, wipe off the blood with a clean cloth, cut it into 7 cm long pieces, pour it into a large frying spoon, fry it until it is tiger skin color, and drain the water.

(2) Leave 50g of oil in the original spoon, stir-fry garlic cloves after heating, put them into the stir-fried eel section, add 50g of onion, ginger, soy sauce, sugar, cooking wine, salt and appropriate amount of water, bring them to a boil with high fire, then turn the fire down to 80% to 90% rotten, then turn the fire to thicken the juice, add monosodium glutamate and sprinkle with oil.

Question 9: Is there a word that can achieve perfection? Practice makes perfect, practice makes perfect (this idiom can find many tricks, which shows that no matter what you do, you can do it with ease as long as you study hard and master the rules.