1: 加入鲜奶油 Add 100g cream

2: 加入牛奶 Add 50g milk

3: 加入奶油 Add 20g butter

4: 加入香草荚 Put a ear of Vanilla pods

5: 加热至约80度 Heat mixing materials until about 80°C

6: 准备70.5% 调温苦甜巧克力 70.5% finest belgian chocolate 300g

7: 倒入钢盆 Put in the mixing bowl

8: 倒入混合的食材并静置2-3分钟 Pour mixing material into the mixing bowl and set aside about 2-3 minutes

9: 搅拌均匀 Stir mixing well

10: 确认温度降至约34-35度 Make sure the temperature down to about 34-35°C

11: 倒入搅拌均匀的巧克力浆 Pour mixing well chocolate into the measuring cup

12: 使用均质机将巧克力浆混合到表面发亮 Mix chocolate until to generate velvety texture by using hand-held homogenizer

13: 将巧克力放入铝棒中 Pour mixing chocolate into the aluminium bar

14: 使用抹刀将巧克力铺平 Use spatula to smooth the chocolate

15: 放入冰箱冷冻2小时 Put in freezer top about 2 hours

16: 撒上可可粉 Dusted with cocoa powder

17: 裁切成合适大小的生巧克力块 Use knife to cut chocolates for appropriate size

18: 成品照1

19: 成品照2