パンナコッタ｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 15minutes
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チョコレート（生チョコレート）｜coris cookingさんのレシピ書き起こし
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Ingredients
- chocolate : 100g
- 生クリーム : 60g
- チョコペン : moderate amount
- アラザン : 適量
Time required
15minutes
Procedure
-
1)
make raw chocolate
00:43
Chop the chocolate with a knife.
put in a bowl.
Melt about half in a hot water bath.
Heat the fresh cream in the microwave at 500W for 1 minute and 10 seconds and add.
Mix the whole from the center with a whipper.
After emulsifying, mix with a rubber spatula.
Place in a piping bag. -
2)
cool
03:00
Squeeze 1 into the mold.
Drop it several times to even out the surface.
Place in the refrigerator and chill for at least 3 hours.
Place in freezer and chill for 1 hour. -
3)
finish
04:34
Remove the raw chocolate from the mold.
Squeeze the melted chocolate pen and put Alazan on it to complete.
Point
・The amount is equivalent to 4 small canelé molds.
・We use fresh cream with 35% milk fat.
- Uses silicone molds.
・Wash and drain the mold.
・You can break the chocolate by hand.
・During step 2, squeeze the bottom of the mold to prevent air from entering.
・The time required does not include the time to cool in the refrigerator and freezer.
・Use your favorite color for the chocolate pen.
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