Easy recipe for "baked chocolate" that does not melt by hand
During the hot season, "baked chocolate" is useful because it does not melt in your hands. It is surprisingly easy to make at home. You can use white, milk, high cacao, or any other type of chocolate you like.
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Material
( For 10 pieces )
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chocolate |
50g (1.76oz) |
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potato starch |
1 tablespoon |
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wheat flour |
1 tablespoon |
During the hot season, "baked chocolate" is useful because it does not melt in your hands. It is surprisingly easy to make at home. You can use white, milk, high cacao, or any other type of chocolate you like.
How to make baked chocolate that does not melt by hand
Ingredients (for 10 pieces)
50 g chocolate
1 tablespoon potato starch
1 tablespoon flour
For a standard baking sheet size, I recommend doubling the amount to avoid wasting space.
How to make
Melt the chocolate in a pan of simmering water.
Mix potato starch and flour, then combine with chocolate.
In a separate container, pre-mix the
Mix with a spatula until there is no powderiness.
bring with it (often used in the negative)
Preheat oven to 150°C.
Place a cookie sheet on a baking sheet and use a squeeze bag to squeeze out the dough. You can substitute a zipper bag by cutting a corner off of it. If you don't mind the shape, you can just drop them in with a spoon.
Bake in oven at 150 degrees for 6 to 8 minutes. Allow to cool before serving. *Be careful not to overbake, as they will stick to your hands easily.
How does it taste?
It has the texture of a cookie, with a crunchy, chewy texture, but the chocolate is by far the richest! The full-bodied sweetness gradually intensifies, and can be enjoyed to the fullest until the aftertaste.
The mixing process is easy and baking time is short, so this is a great way to make a quick snack. If you have leftover chocolate you hoarded during the cold months, bail it out before it melts!