How are the lava chocolates made in aluminium foil, aluminium foil boxes and aluminium foil lunch boxes?

How are the lava chocolates made in aluminium foil, aluminium foil boxes and aluminium foil lunch boxes?

1. add water to a saucepan and, when the water is hot, melt the chocolate and butter in the saucepan over water.

2. Stir the chocolate and butter together, then add the rum and continue to stir well. When there are no particles present, set aside.

3. beat the eggs in a bowl, add a little sugar and mix quickly, or use a whisk to mix quickly, or if you want to beat the eggs quickly, beat them over warm water.

4. until they are finely beaten and are white in colour and very sticky, this indicates that they have been beaten and we try to take out the whisk and find that the foam does not disappear immediately.

5. slowly add the low gluten powder to the basin, which also needs to be well mixed, the extent of mixing well is to observe that there is no dry low gluten powder in the basin.

6. then add the cooled chocolate sauce to the basin, it needs to be mixed well again, the batter is very sticky at this point.

7. Place the prepared ingredients into the grinder, taking care not to overfill it. After filling it, instead of baking it directly, it needs to be packed in foil, foil wrappers, foil lunch boxes and other baking foil boxes and then chilled in the fridge for about 30 minutes.

8. Place the cooled chocolate in the oven and bake for 12 minutes at 215 degrees on the middle shelf, when the top of the cake has puffed up.

9. Aluminum foil, aluminum foil packing box, aluminum foil lunch box inside the baked chocolate can be sifted on the surface of some sugar, when eating, you can use a spoon to dig directly into the chocolate to eat it, the middle of the lava will flow out.