英语高手们，帮下忙吧~
The show will also use a new technology called 3D holographic projective to display virtual idols . Through this technology, virtual idols become more closer to us.
Because eating is my favourite, no one can stop me from doing it.
eat的动名词是eating,不用双写“t”; favourite可做名词，表最喜欢，特别喜欢的人或事，所以后面不用加thing
stop sb. from doing sth. 阻止某人做某事。
1、切块。
把巧克力原料（固体，可在超市购买那种大块的巧克力）切成大小适中的巧克力块。只要切出所需要的分量即可。可以选择不同颜色和口味的巧克力，这样你就可以充分发挥你的想象，创意出独一无二的甜蜜巧克力，成品会出奇不意地富于变化。
2.溶化。
放在金属碗、浸泡在热水里溶解。或把切好的巧克力放入采用隔水溶制的巧克力溶汁机不停搅拌，直至块状的巧克力全部溶化。溶汁机里的水温要始终保持在55摄氏度到60摄氏度之间，否则巧克力容易 油脂分离或者起沙影响口感。
3.降温。
在巧克力溶化后，将盛装巧克力的容器拿到自然室温中搅拌，使加热溶化后的巧克力温度降至30摄氏度。巧克力也可以放入冰箱快速降温，但自然降温的巧克力拥有细腻的口感。
4.灌模。
这是最能发挥自己想象力和创造力的过程。将降温后的巧克力均匀地倒入准备好的模具中（厨具批发市场有各种造型不同的模具可供选择）。灌好模后的巧克力为了美观整洁，要用小刀将周围残留的巧克力清理干净。
5.冷藏，装盒。
将灌入模内的巧克力放入温度保持在5摄氏度的冰箱中冷藏定型，20分钟后，待巧克力固化以后即告完成。亲手制作的巧克力便出落得亭亭玉立。把模具翻倒在专业油纸上，巧克力轻松滑落 ，选择喜欢的包装盒，满载心意的浓情巧克力就完工喽
The easiest DIY chocolate steps:
1, cuts.
The chocolate raw materials (solid, can be bought at a supermarket that chunks of chocolate) and cut into appropriate size pieces of chocolate. As long as the weight required to cut out can be. Can choose different color and taste of chocolate, so you can give full play to your imagination, creativity out of a unique sweet chocolate, finished product will be the element of surprise to varied.
2. Melting.
On the metal bowl, soak in hot water, dissolve. Or to cut chocolate into the chocolate using the system every other water-soluble solvent juice machine constantly stirring, until the whole block of chocolate to melt. Juice machine inside the melting temperature should remain at 55 degrees Celsius to 60 degrees Celsius, or chocolate, easy to grease or sand effects separation of taste.
3. Cool.
In the chocolate melting, will be dressed up to get the natural chocolate container at room temperature in the mixing, so that after melting the chocolate heat the temperature dropped to 30 degrees Celsius. Chocolate can also be placed in refrigerator rapid cooling, but the natural cooling of the chocolate has a delicate taste.
4. Irrigation mode.
This is the most able to use their imagination and creativity process. After cooling the chocolate evenly into the prepared mold (the kitchen there are a variety of wholesale markets of different mold shapes to choose from). After a good die filling of chocolate in order to clean and tidy appearance, use the knife to clean up around the remnants of chocolate.
5. Refrigeration, cartoning.
The chocolate will be poured into the mold temperature is kept at 5 degrees Celsius in the cold refrigerator shape, 20 minutes and after the chocolate after curing is completed. Handmade chocolate will come out the slim and graceful. The mold overturned in the professional oil paper, the chocolate easily slide, select the preferred packing boxes, loaded with chocolate on the mind of the indelible completed through!
The easiest DIY chocolate steps:
1, cuts.
The chocolate raw materials (solid, can be bought at a supermarket that chunks of chocolate) and cut into appropriate size pieces of chocolate. As long as the weight required to cut out can be. Can choose different color and taste of chocolate, so you can give full play to your imagination, creativity out of a unique sweet chocolate, finished product will be the element of surprise to varied.
2. Melting.
On the metal bowl, soak in hot water, dissolve. Or to cut chocolate into the chocolate using the system every other water-soluble solvent juice machine constantly stirring, until the whole block of chocolate to melt. Juice machine inside the melting temperature should remain at 55 degrees Celsius to 60 degrees Celsius, or chocolate, easy to grease or sand effects separation of taste.
3. Cool.
In the chocolate melting, will be dressed up to get the natural chocolate container at room temperature in the mixing, so that after melting the chocolate heat the temperature dropped to 30 degrees Celsius. Chocolate can also be placed in refrigerator rapid cooling, but the natural cooling of the chocolate has a delicate taste.
4. Irrigation mode.
This is the most able to use their imagination and creativity process. After cooling the chocolate evenly into the prepared mold (the kitchen there are a variety of wholesale markets of different mold shapes to choose from). After a good die filling of chocolate in order to clean and tidy appearance, use the knife to clean up around the remnants of chocolate.
5. Refrigeration, cartoning.
The chocolate will be poured into the mold temperature is kept at 5 degrees Celsius in the cold refrigerator shape, 20 minutes and after the chocolate after curing is completed. Handmade chocolate will come out the slim and graceful. The mold overturned in the professional oil paper, the chocolate easily slide, select the preferred packing boxes, loaded with chocolate on the mind of the indelible completed through!
英语的高手们帮下忙的
c b c a b b b全对，放心填吧
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