1. Raw material A part of raw materials were mixed low speed for 1 minutes, then stirring at medium speed for 4 minutes.
2. Enter oven to bake, baking temperature rise 180 degrees, 180 degrees below fire, bake time 12 minutes.
3. Stuffing B: Raspberry fruit, milk, egg yolk added to 85 C into chocolate mix, cool to 45 Add model powder mix well, add rum, whipped cream mix well.
4. Boil milk, glucose syrup and fruit paste into chocolate and mix well. Add gelatin and stir until melted. Add specular pectin and mix well.