-Materials - (for 6 pieces approx. 30 x 30 x 22 mm size) Milk chocolate raw chocolate] (bottom layer) Meiji Milk Chocolate: 100g (50g) Fresh cream 42%: 40g (20g) Instant coffee powder: 2g Butter: 8g [White chocolate raw chocolate] (middle layer) meiji white chocolate: 50g (1 and 1/4) Fresh cream 42%: 23g Instant coffee powder: 0.3-0.5g Butter: 8g [ Glazier ]. A - Granulated sugar: 25g A - Cocoa powder: 10g A - Water: 15g A - Fresh cream 42%: 13g Gelatin sheet: 2g Soak the gelatin in cold water. Combine A in a small saucepan and stir over heat to dissolve. When the mixture comes to a boil, add the cream and stir, then bring to a boil again. When it comes to a boil, add the drained gelatin and mix well. Strain the mixture and pour it over the top when the temperature is 35 degrees Celsius. Opera raw chocolate: about 92 x 62 mm with the edges cut off About 30 x 30 x 22 mm This time we will make opera-style raw chocolate. First, cut a paper carton to make a mold. Measure the inside dim
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