Iced Chocolate - Summer Cool Energy Recipe 📖

Overview

Ice Chocolate - Summer Ice Energy Recipe, using Valrhona 70% Guyana dark chocolate, the Hermès of chocolates, loving every taste bud on your tongue. Every set of works is a release of your soul! This work uses a neutral gray minimalist style, without too many settings. It only has chocolates made by me with Oreo sandwich biscuits and a magazine, showing the real scene when I was tasting the food in real time. Professional photography and scenery are the commercial expression techniques of their operators, but I just love making food and photography, so I just want to express the most authentic inner feelings at that moment, which is the soul of people like me who play photography! White makes it clean and clear, black makes it black and transparent, and gray keeps its tough texture, making life minimalist yet warm

Tags

• drinks
• home cooking
• afternoon tea
• buffy buttermilk
• ice cubes
• rocky mountain marshmallow
• valrhona 70% guyana dark chocolate

Ingredients

Steps

1. 1 Prepare all the ingredients in the recipe. See TIPS for adjusting the ingredient ratio.

2. 2 Put it into the wall-breaking machine, set the knob to the soup mode (3 minutes), press start/stop to start stirring, and put it in the refrigerator for about 2 hours. If there is no wall-breaking machine, you can cook it in a milk pot over low heat until all the ingredients are melted. After cooling to room temperature, refrigerate for about 2 hours.

3. 3 After refrigeration, take it out and add ice cubes and put it into the wall breaker again. Select LCE freezing mode (15 seconds), press start/stop and break it together with the ice cubes.

4. 4 The wall-breaking machine comes with a cleaning function. Add a drop of detergent and water and turn the knob to Clean. The machine will automatically clean the broken wall residue. After the program is completed, just rinse away the remaining detergent under the faucet.