Crispy chocolate

Overview

I've wanted to do it years ago, but I just couldn't be bothered to do it. Although we don’t have a professional chocolate mold, it’s not a problem for us. I have already thought about it, and the pallet of quick-frozen glutinous rice balls can be used instead. I have thought about how to make crispy chocolate for N times before, but I am not very satisfied with the recipes I collected. So I did whatever I wanted, thinking and doing whatever I wanted. It seems to work pretty well.

Tags

• pastries
• baking
• ice products
• autumn recipes
• cooked black sesame seeds
• hazelnut milk chocolate
• peanuts
• white sugar
• dark chocolate

Ingredients

Steps

1. 1 Prepare the pastry ingredients

   

2. 2 Put the peanuts in the oven, middle layer, heat up and down at 150 degrees, bake for 10-15 minutes

   

3. 3 The skin is open and the flesh is open, and the fragrance is overflowing. Take it out of the oven and let it cool

   

4. 4 Put the peanuts into a food processor, add black sesame seeds and white sugar

   

5. 5 Beat until fine

   

6. 6 Crush into small balls of equal size and set aside

   

7. 7 Prepare chocolate shell ingredients

   

8. 8 Chop the two chocolates separately and put them into a large bowl

   

9. 9 Heat over water, stir and melt

   

10. 10 Put the chocolate into the mold

    

11. 11 When the chocolate begins to set, scoop out the unset portion of the center

    

12. 12 Fill in the stuffing and press it in slightly

    

13. 13 Fill the surface with chocolate

    

14. 14 Leave until chocolate solidifies

    

15. 15 Tap gently

    

16. 16 Wrap with tin foil