Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 10minutes
Gama Chocolate｜Transcription of Bakuba Cook's recipeお気に入りに追加
- Parthenoplane : 1 piece (100g)
- ココアパウダー(純ココア) : 12g
- ラカント : 12g
- ココアパウダー(飾り用) : 適量
Add the cocoa powder in three portions to the yogurt cup and mix well.
Add sugar and mix again.
Put it in a container and sprinkle cocoa powder on top to complete.
・Partheno is less sour and goes well with cocoa.
・Using cocoa powder makes it easier and tastier than melting chocolate.
・If you add the cocoa all at once, it will be difficult to mix, so divide it into 3 batches.
・Mix by rotating slightly.
・If you reduce the sweetness, it will be bitter.
・After adding sugar, taste it and add more if necessary. (If you add more rakangka, the taste will become harsh, so it is better to replace it with sugar etc.)
・When using non-fat yogurt, mixing in cocoa powder and then adding honey will reduce the sourness.
・Yogurt is closer to chocolate than Partheno.
・When using fat free 1 piece of fat free Greek yogurt (around 100g)
12g coco powder
1/2 tablespoon of lakanto
1/2 tablespoon honey
Appropriate amount of cocoa powder (for decoration) *Add more if not sweet enough
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