3 types of Japanese style soy milk raw chocolate

Overview

The term raw chocolate originated in Japan, which is what we often call truffle chocolate. The main raw materials of truffle chocolate are: chocolate, light cream and wine. A good piece of truffle is soft and delicate, melts in your mouth, cool and refreshing, and leaves you with an endless aftertaste after eating it, making you unable to resist consuming the rest in one breath. Today's raw chocolate adds Japanese elements, replacing the light cream with healthy soy milk and adding peanut butter. Coat with matcha powder and soybean powder. They match surprisingly well... It melts in your mouth, has a long aftertaste, and is simple to make. It is a must-try for chocolate lovers. Recommendation index: five stars out of five~

Tags

• baking
• foreign cuisine
• skills
• ice products
• children
• afternoon tea
• cocoa powder
• matcha powder
• soy milk
• soybean flour
• dark chocolate
• peanut butter

Ingredients

Steps

1. 1 To prepare the materials, we use Dove Chocolate dark chocolate with a cocoa content of 66%. It is better to use cocoa content of more than 60%

   

2. 2 Spread the soy flour on a baking sheet and preheat the oven to 170 degrees for 5 minutes. If you don’t have an oven, you can use a clean pot and dry-fry until cooked. Stir-fry over low heat until the color becomes darker and the bean aroma is released

   

3. 3 Grease the mold and line it with baking paper

   

4. 4 Chop the chocolate and add soy milk and peanut butter

   

5. 5 Heat over water until chocolate is completely melted, stir well. Do not boil the water, preferably 60 degrees, to avoid too much water vapor mixing into the chocolate

   

6. 6 Pour the melted chocolate into a mold lined with baking paper and smooth the surface with a spoon. Refrigerate for 1-2 hours to set

   

7. 7 Cut the cooled chocolate into cubes

   

8. 8 Dip into different powders and enjoy