Sô cô la thô bào mỏng (nếu dùng loạ

Raw chocolate flakes (if using chocolate chips, then the cell is not needed).Cook in boiling whipping cream with great fire, used phớ eggs stir. Lift down, for chocolate to give both until dissolved. Then for the butter to hit are again until the mixture forms a paste.Pour the mixture into the mold using a nylon coated layer square over on the face to push out the air outside to do smooth chocolate surface. Then put in the refrigerator (icebox, the cold compartment, then 2, then for the night).When chocolate has hardened, the take out. Pour a layer of cacao down under the liner, Peel the layers of wrap, and then inverted onto the cocoa class. Then Peel the remainder of nylon coated layer underneath, and then use a sieve to Sprinkle cocoa powder remaining coatings.

Raw chocolate thin cells (if used chocolate chips do not need cell.)
Bring to a boil over high heat whipping cream, beaten eggs and stir universal. Lift down the chocolate and mix well until melted. Then the butter and mix well again until the mixture forms a smooth paste.
Pour the mixture into square molds, use 1 grade coated nylon on top surface to push out air to smooth out the surface of chocolate . Then in the refrigerator (freezer is 2 hours, then left overnight freezer).
When the chocolate has hardened, it took out. Pour a layer of cocoa down lined paper, wrap and face peeling layer on layer of cacao. Then peel notes nylon coated layer underneath and then use the remaining sifted cocoa powder to make coatings.