mugwort chocolate

Ingredients:

• 5g Artemisia argyi powder
• 140g Cocoa butter
• 44g Whipping cream (4g for later emulsification)
• 60g Sweetened condensed milk powder
• 60g Granulated sugar

Instructions:

1. Chop cocoa butter into small pieces and place them in a clean, dry container.
2. In a separate saucepan, add 40g of whipping cream, then add granulated sugar, Artemisia argyi powder, and condensed milk powder.
3. Stir the mixture thoroughly, then simmer the cream syrup over low heat. Stir constantly to prevent burning at the bottom. When the syrup becomes less dense and the granulated sugar is completely melted, remove it from heat. Test by dipping the tip of a chopstick into the syrup. If there are sugar residues, continue simmering until the syrup is smooth and free of sugar particles.
4. Pour the hot syrup directly into the cocoa butter.
5. Heat the mixture over water while stirring, maintaining a water temperature below 80°C. Keep stirring until the cocoa butter is completely melted into a transparent liquid.
6. Place the mixing bowl in a cold water bath, cooling it over water while stirring rapidly. Continue stirring until the mixture thickens slightly, and the cream syrup disperses into fine droplets evenly mixed in the cocoa butter liquid. Add 2g of whipping cream and continue stirring. The mixture will become thicker, resembling cake batter with numerous bubbles.
7. Add another 2g of whipping cream, stirring until smooth and uniform. Place the bowl back in the warm water bath, allowing the paste-like substance, just stirred, to melt for the second time.
8. For the second heating, ensure that the water temperature is not too hot. Once you observe a slight melting at the bottom of the mixture, immediately remove it from heat. Quickly stir the melted and unmelted mixture until smooth and creamy, resembling porridge without any grains. If the temperature is not sufficient, and some solidified particles remain, use a scraper to crush the particles.
9. Pour the chocolate liquid into molds for shaping, then wait for it to solidify.

Therapeutic Benefits:

Chocolate contains rich polyphenols in cocoa butter, providing antioxidant functions that protect the body against various diseases. Regular consumption of chocolate significantly reduces the risk of stroke. Artemisia argyi chocolate, with its catechin components, helps prevent cardiovascular diseases, promotes beauty, fights aging, and enhances the immune system. This delightful treat, with the aroma of Artemisia argyi and a hint of milk, serves as both a delicious indulgence and a therapeutic delight.