チョコレート（生チョコ）｜coris cookingさんのレシピ書き起こし

Finely chop the chocolate (for raw chocolate) and place in a heat-resistant bowl.
Add the unsalted butter, put it in a hot water bath and when it melts about half, remove it from the hot water bath, place it on a dry towel and mix it lightly.

Put fresh cream (35% milk fat) in a heat-resistant bowl and heat at 500W for 1 minute and 10 seconds.
Add to 1 and mix from the center with a whipper.
When it thickens in the center, mix until the whole is shiny and emulsified, mix the whole with a rubber spatula and pour it into a mold lined with plastic wrap.
Condition the surface and chill in the refrigerator for 1 hour to harden.

Place the crepe cookies in a bowl and crush finely with a masher.
Chop the chocolate (for flakes) and put it in a hot water bath.
When it reaches the temperature of a bath, remove it from the hot water bath, add crushed crepe cookies and entangle.
Pour into step 2 to soften the surface, cover with plastic wrap and press lightly, then chill in the refrigerator for at least 3 hours to harden.

Remove from the mold when 3 has cooled and hardened.
Warm the knife with boiling water, wipe it with a cloth, and cut the four sides thinly to adjust the shape.
Mark the size to be cut with a ruler, warm it with hot water, wipe it with a cloth, cut it with a knife, and put it in the refrigerator.

チョコペンを溶かして絞り袋に入れたら、先端を極細にカットする。
4の表面に絞り出してデコレーションする。
中央に少量絞り出したら、金箔を飾って完成。