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heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a pot, cutting board, knife, spatula, powder filter, and stapler.

Put all the whipped cream in the pot and boil it over medium heat on the gas stove.

Stir the whipped cream continuously to prevent it from riding up until bubbles form and it gets hot.

Add both bags of chocolate (200g each) to the hot whipped cream.

Mix the whipped cream and chocolate evenly until there are no lumps.

Fold the chocolate mold along the guide line and staple the edges to prevent it from opening.

Press the mold well so that the middle part does not bend outward.

Pour the chocolate mixture into the mold and spread it evenly.

Lift the mold and drop it on the floor several times to remove bubbles.

Let the chocolate harden in the refrigerator for 3 hours.

Take it out the next day and remove the mold.

Use A4 paper to create a cut line along the marking line.

Do not cut the chocolate immediately after taking it out of the refrigerator; wait a bit.

Cut the chocolate by pressing the knife very slowly.

Cut the chocolate in half, then make two lines and four lines at a time.

Sprinkle sugar powder on two lines, matcha powder on another two lines, and cocoa powder on the remaining lines.

Place the chocolate pieces into a plastic case, one piece at a time, using a fork.

Fold the packaging box and secure the handle by turning it over and pressing the corners.

Put the individual boxes into the handle box.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens