Рет қаралды 2,352,345
Nama chokorēto recipe
Click on when registering and select "all" as soon as possible
I will tell you new videos
Thank you for watching the video
→goo.gl/gcUk3d
【Instagram】
www.instagram....
【Twitter】
/ chezsucre
■ Raw chocolate
200g…chocolate
100ml…milk
① Melt the chocolate in a microwave or in a water bath.
● How to melt using a microwave oven
When melting in the microwave, do it several times for 20 to 30 seconds in the microwave set to 500w and slowly melt it little by little.
* Please note that if you try to melt it all at once, it may burn from the bottom.
● How to melt in a water bath
When using a water bath, put it in hot water at about 60 ° C and dissolve it slowly so that the steam rising from the bowl does not enter.
* Please note that the chocolate will become rough and the texture will be worse if it is exposed to boiling water.
② Add milk warmed to about 60 ° C to the melted chocolate and mix at once with a whipper from the center of the bowl to emulsify.
③ Pour the emulsified chocolate into a mold and cool it in the refrigerator to harden it.
* I hope you can see the cooling time for about 2 hours. Some bubbles will float on the surface, so if you crush the bubbles with a bamboo skewer, the surface will look beautiful!
④ Take out the chilled chocolate from the mold and cut it with a warm kitchen knife.
When cutting, warm the kitchen knife such as hot water or banner and cut it cleanly. When using hot water, wipe off the water thoroughly before cutting.
~ One point advice ~
When you warm the milk, add honey, starch syrup, and butter and warm it together for a richer taste!
20g…honey
20g…butter
■ Tempering
The chocolate used is Kaka 56% Couverture, but there is no problem with commercially available chocolate.
In addition, please temper with milk chocolate, white chocolate, etc. as you like.
① Prepare 300g of chocolate and do 200g of chocolate several times in a 500w range for 20 to 30 seconds.
Melt slowly and warm to 55 ° C.
* Since the melting point of cacao butter contained in chocolate is 50 ° C, it is necessary to perform tempering up to 55 ° C.
② Finely chop the remaining 100g of chocolate and lower the temperature to 32 to 31 ℃.
It is safe to set the hot water supply temperature to 32 ° C and apply it instead of hot water so that the temperature of the chocolate does not drop during coating.
③ Pass the raw chocolate through the tempered chocolate, drop the excess chocolate and arrange it on the top plate.
If you use a chocolate pen to draw a pattern on the excess chocolate, it will look even better ♪
#chezsucre #asmrcooking #お菓子作り #料理 #バレンタイン
【おススメ音フェチスイーツCooking】