Making pav chocolate! It's very simple!
It's Valentine's Day soon!! It's a day where I express my heart with a lot of love for the person I love. That's why I made pav chocolate It's relatively simple to make chocolate and it doesn't need a lot of ingredients, so it's good And the taste is really good compared to compare with that
2 serving
Within 30 minutes
츄츄맘
Ingredients
  • Dark Cover Chocolate
    200g
  • whipped cream
    100g
  • cocoa
    suitably
Cooking Steps
STEP 1/12
You need a ganachettle to make pav chocolate. If you don't have a ganache frame at home, all you need is a side dish container and a wrap. If you put the wrap in the side dish container, the mold is easily completed
STEP 2/12
I prepared ABC chocolate that can be easily purchased on the market, but dark cover chocolate, and other chocolate doesn't matter. I prepared chocolate by peeling it in advance. (200g)
STEP 3/12
You need whipped cream to make pav chocolate. It's not the cream used for decoration. It's the liquid cream. Put 100g of whipped cream in the pot and heat it up
STEP 4/12
When the whipped cream starts to drag from the outside, turn off the heat
STEP 5/12
Add all the chocolate and keep stirring
STEP 6/12
Stir until all is completely melted
STEP 7/12
Pour the chocolate into a pre-prepared mold and let it cool to room temperature first.
STEP 8/12
Cool it to room temperature and harden it in the freezer for 2 hours. It hardens very well The shape is unfortunate because there is no professional frame, but it won't be noticeable if you put cocoa powder on it anyway
STEP 9/12
I cut the hardened pav chocolate with a knife every 2cm I heard that it cuts better if you heat the knife over a fire and cut it, but I just cut it because it cuts it well
STEP 10/12
Place cocoa powder in a plastic bag and cover with chopped pav chocolateThey say that pav chocolate is delicious when cocoa powder is delicious. Please refer to it
STEP 11/12
If you shake the vinyl containing pav chocolate well, cocoa powder gets on it evenly like this
STEP 12/12
All you have to do is put it in the prepared packaging bag or box and it's done!!!A lot of people wrap it in takeout coffee cups, too
For your information, the ratio of chocolate whipped cream must be 2:1. If there's a lot of whipped cream, the chocolate won't harden and you'll be in trouble! From what I learned when I made chocolate, it melts faster when it hardens in the freezer.So I think it's good to cool it down at room temperature and put it in the freezer to harden it
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