Add 25-150 portions of caramel sugar to 100 portions of chocolate. The best addition of caramel is 60-100 servings. If the amount of caramel added is less than 25 parts, the plasticity of the chocolate at room temperature is poor, and it is not easy to be molded, and the conformability of the final product is poor and it is easily deformed. If the amount of fructose is more than 150 parts, the chocolate is too soft to be molded, and after drying, it becomes crunchy, easily breaks, and the chocolate flavor is also impaired. Within the range of the specified blending ratio, a homogenizer can be used to mix chocolate with maltose to form a mixture. This mixture has plasticity and can be molded at room temperature to produce a product having both a chocolate flavor and a caramel flavor. Then, the mixture is cooled, and the cooling temperature is usually about 5°C. The part of the grease that overflows the surface of the mixture cures at this temperature. The homogenizer is then used to stir the solidified mixture.
The mixture is pressed to a desired thickness with a press roll or the like and is generally pressed into a sheet of 1-3 minutes.
Using a plastic or metal mold, the pressed sheet is made into variously shaped flower sheets.
All kinds of flowers will be composed of various patterns.
Finally, the molded product is usually dried using dry air. With a drying time of 8-20 h, a refined chocolate snack can be obtained.