Homemade chocolate

1. Prepare 250g of cocoa liquid, 100g of cocoa butter, 100g of glucose, 50g of light cream, 10g of cocoa powder, 5g of soy lecithin, and 5ml of rum.

2. Mix 250g of cocoa liquid and 100g of cocoa butter into a container without water or oil. Dissolve in hot water at 75 degrees Celsius and stir continuously while separating the water.

3. Cool the chocolate paste to 35.8 degrees Celsius

4. Dissolve all the ingredients and add 10g of cocoa powder and 5ml of rum. Stir well. At this point, the temperature of the chocolate is around 27 degrees.

5. Heat the chocolate paste over water to about 40 degrees.

6. Put 50g of light cream and 100g of glucose into a milk pot and simmer over low heat until the glucose is completely melted. Slowly pour the cooked liquid into the chocolate and stir continuously until it is evenly mixed.

7. Sieve in soy lecithin and stir evenly.

8. The chocolate paste can be put into the mold and refrigerated for shaping when the temperature reaches around 30 degrees.

9. It's ready~Delicious chocolate!