Chocolate Snowball-Depp Baking Laboratory

Overview

The chocolate snowball uses a combination of Valrhona chocolate and ginger. This combination is a bit exciting. How does it feel when the richness of chocolate and the spiciness of ginger blend together?

Tags

• baking
• children
• afternoon tea
• banquet dishes
• almond flour
• baking powder
• butter
• egg
• low gluten flour
• dark chocolate
• fine sugar
• ginger slices

Ingredients

Steps

1. 1 Process ginger slices into ginger slices in a cooking machine;

   

2. 2 Add eggs and caster sugar and beat until thick, fluffy and dripping like a ribbon

   

3. 3 Melt the dark chocolate and butter over water. Be careful not to make the temperature too high, just keep it at about 50 degrees.

   

4. 4 Pour the egg mixture into the warm chocolate and mix well.

   

5. 5 Sift the cake flour, baking powder and almond flour into the chocolate egg batter.

   

6. 6 Add ginger paste

   

7. 7 The evenly mixed batter will be softer and easier to operate if refrigerated for 15 minutes.

   

8. 8 Divide the dough into 10g pieces and roll into balls, arrange on the baking sheet, refrigerate for 30 minutes

   

9. 9 Preheat the oven in advance, coat the refrigerated and shaped chocolate balls with powdered sugar and immediately bake them in the oven at 200 degrees on the middle layer for 13 minutes. After taking it out of the oven, let it cool and seal.

   

10. 10 It cracks slightly when baked, this is the perfect chocolate snowball