Raw Chocolate Recipe｜Teach you how to make "raw chocolate" easily at home, taste smooth and smooth raw chocolate, teach you the secret of not failing!

November 30, 2022

To make desserts, you need to scan through the QR code APP:

▲I scanned with this APP.

If you are an ios user, you can turn on the built-in camera scan.

🔗　Video Recommendation: Make Your Own QR Code to Share Your Google Map Itinerary List

This time I am going to share with you the recipe teaching of "nama chocolate". Nama chocolate is a very popular dessert. Breathing can also feel the thick aroma of smoke, and enjoy the sweet and silky taste brought by high-purity cocoa.

The origin of raw chocolate

The term raw chocolate comes from Japan. The word "raw" of raw chocolate comes from the Japanese "生チョコレート", pronounced Nama, which means pure and fresh .

It is said that when the Japanese princess held a wedding, the Swiss Prime Minister specially sent a smooth chocolate as a gift, and the princess gave this chocolate as wedding candy to relatives and friends, and this chocolate quickly captured Japan. people's hearts, and named this special chocolate "raw chocolate" .

Compared with ordinary chocolate, raw chocolate has a softer taste, light sweet but not greasy taste, and low calories, so it is very popular among female customers!

Raw Chocolate | Reference Recipe Book

The recipe of raw chocolate is very simple and does not require a difficult temperature adjustment process. This is a dessert that can be easily completed without an oven. It can be easily completed at home with only 6 simple ingredients. It is also a good choice as a festival gift !

There are many baking books in the market that you can refer to. The book I refer to is "The Perfect Baking of Pretty Mommy Jesmy" , which contains a selection of 50 desserts with detailed illustrations and instructions. Each dish has a QR code attached, just scan the QR code, you can watch the demonstration teaching video. I think the video explanation is very clear, and it is easy for beginners to get started.

1. Scan the QR code on the book

2. After the decoding is complete, open the web page

3. Watch the instructional video

Raw chocolate｜Ingredient preparation

72% chocolate beans	200g
milk	60ml
animal whipped cream	140ml
unsalted butter	30g
Moisture-proof cocoa powder	Appropriate amount

Remarks: If you want raw chocolate to add a slightly bitter flavor, you can add 2g of instant coffee powder!

Raw Chocolate｜Making Process

01｜Boiled milk, fresh cream, instant coffee powder

First, mix the milk with the whipped cream.

Add instant coffee powder, turn on low heat, and cook until bubbling around the edges (temperature is about 80 degrees C).

02｜Pour in chocolate beans

Pour the milk liquid into the 72% chocolate beans, wait for a while and then start to mix well.

Mix the chocolate well. If the chocolate cannot be melted evenly due to insufficient temperature, you can use water heating to help melt it.

Stir continuously over hot water until the chocolate is foggy.

03｜Add unsalted butter

Add the diced unsalted butter and continue to mix well.

04｜Pour into molds and refrigerate for 24 hours.

Pour the chocolate paste into the mold, shape it from all sides with a spatula, cover with plastic wrap, and refrigerate for 24 hours.

05｜Demoulding and cutting

Refrigerate for 24 hours and take it out. Sprinkle with moisture-proof cocoa powder after demoulding. Remember to evenly coat both sides with cocoa powder.

Cut to the desired size, you can wipe the knife according to the situation, to avoid too much chocolate on the knife and affect the cutting.

Dust the sides of the raw chocolate with cocoa powder and you're done!

Raw Chocolate｜Taste experience

Compared with ordinary chocolate, raw chocolate has a softer taste, and you will taste a strong chocolate taste when you enter it. Since I use 72% chocolate beans, the chocolate will not taste too sweet, and the aftertaste will melt in your mouth. Feel the smoky cocoa powder aroma, the taste is light sweet but not greasy, I think it is delicious!

Special attention should be paid to the fact that raw chocolate has a short shelf life and must be refrigerated at a temperature of 3-5 degrees C. It is best to eat it within seven days, otherwise the flavor will deteriorate. Take it out of the refrigerator and let it stand at room temperature for about ten minutes. It is the most delicious when eaten! If you want to take it out or give it away, remember to use a cold bag to prevent the raw chocolate from softening too quickly!

If you are also interested in this dessert, you can make it with the recipe in the article!

What to do with books you don't read at home? Participate in "Book Crossing", activate book traffic, and pass knowledge to more people!