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Chocolate (raw chocolate with white chocolate topping)｜coris cooking's recipe transcript

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coris cooking

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Ingredients

black chocolate : 100g
生クリーム(乳脂肪分35%) : 60g
ホワイトチョコレート(板状) : 1枚

Time required

15minutes

Procedure

1) boil in hot water 00:48
Chop the black chocolate, put it in a bowl and melt it halfway while stirring with a rubber spatula over a hot water bath.
2) make raw chocolate 01:31
Place fresh cream (35% milk fat) in a heat-resistant container and heat in a 500W microwave for 1 minute and 10 seconds. Add to black chocolate and mix from the center with a whipper.
When the mixture starts to thicken, mix until it becomes glossy, pour it into an aluminum tray lined with plastic wrap, smooth the surface, cover it with plastic wrap, and chill in the refrigerator for at least 3 hours to make ganache.
3) prepare toppings 03:26
Scrape the white chocolate (plate) that has been chilled in the refrigerator into bonito flakes using a slicer and put it in the refrigerator.
4) 仕上げる 04:17
When 2 has cooled and solidified, divide into 12 equal parts, and gently sprinkle with 3 to complete.

Point

・Use cooking utensils that have been completely drained of water.
・Spread plastic wrap on the aluminum tray in advance.
・The aluminum tray in the video is 15 x 10 cm.
・Be careful when covering with white chocolate, as it will break if you roll it.
・When wrapping, it is recommended to use a box because it is easy to collapse.
・Keep the white chocolate in the refrigerator until just before use to make it easier to shave.
・When rolling, it is recommended to use vinyl gloves.
・If the size of vinyl gloves is large, it will be difficult to roll them up, so it is good to use a rubber band to hold the wrist part.
・When sprinkling the toppings, it is easier to coat the toppings by rolling the raw chocolate each time rather than rolling it all at once so that the surface will be lightly melted.
・Chilling time in the refrigerator is not included in the required time.