Homemade Pepero
Pepero filled with love. You can't make Pepero? Just follow me
4 serving
Within 120 minutes
민쿡스
Ingredients
  • Dark chocolate
    1kg
  • White chocolate
    1kg
  • Pepero
  • Crunch
  • Ssal crocant
  • Peanut Crunch
  • a chocolate pen
  • Sprinkle
Cooking Steps
STEP 1/6
Crunch and main ingredients are being prepared.
STEP 2/6
Dissolve the chocolate in a double boiler. Water shouldn't go in at this time, so melt it while stirring carefully. And you can lower the temperature by boiling it in cold water and then double-hot it again on warm water.
STEP 3/6
Please go through the same process for white chocolate.
STEP 4/6
Put melted chocolate on the Pepero stick and sprinkle crunch on it.
STEP 5/6
This is the process of sprinkling rice crocan.
STEP 6/6
It's cuter if you make a pretty pattern with a chocolate pen.
I made it in bulk. Adjust the amount of ingredients to prepare. When you make Pepero, if you use it through the tempering process, it doesn't melt no matter how much you touch and roll it. When chocolate is completely melted by boiling it in warm water (60-70 degrees), transfer it to room temperature or cold water and lower the temperature to 25-27 degrees. Then, raise the temperature to 29 to 30 degrees Celsius again in medium heat, and you can easily temper it. You can store it in a cool, well-ventilated room temperature that does not exceed 20 degrees Celsius.
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