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Belcolade Dark 400 g
Unsalted Butter 20 g
Sesame Paste 100 g
Brandy 5 g
Cream Cheese 100 g
Butter 120 g
Ingredient total 745
Moistureproof Sugar Powder 100 g
Cocoa Powder 100 g
Decoration total 200

Working Method


1.First heat the mild milk to 50 degrees and melt evenly.

2.Melt the white chocolate melted into the heated cream and cool it to 30 degrees. .

3.Finally add fruit solution, stir fried tea powder, stir, add butter and mix evenly. . 4.Pour into the square mold and scrape the flat, and put the freezer for 3 hours. 5.Cut into pellets as needed or rub them into a round shape and stick to cocoa powder.

About the recipes

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