Chocolate (Bonbon Chocolat) | Transcription of coris cooking's recipe

Finely chop the black chocolate and place in a bowl.
Place in hot water (not listed) over a hot water bath to dissolve about half.

Put fresh cream in a bowl and heat in a 500W microwave for 1 minute and 10 seconds.
Add to 1 and mix with a whipper in a circular motion from the center.
When the center becomes thick, mix the whole until it becomes glossy, and mix lightly with a rubber spatula to finish.

Cover the mold with plastic wrap and pour in 2.
Smooth the surface and cover with cling wrap, then chill in the refrigerator for at least 3 hours to harden.

3を12等分にカットして丸める。
全て丸め終わったら冷蔵庫に入れる。

Place the milk chocolate in hot water (not listed) and melt in a hot water bath.
After lowering the temperature to 27 degrees by applying cold water (not listed), lightly apply hot water (not listed) again to temper until it reaches 30 degrees.

Place 5 in 35°C hot water (not listed) and keep warm.
Remove 4 from the refrigerator and coat.
Arrange on transparent film and place in a cold room or refrigerator until set.

Temper the white chocolate in the same way as step 5.
Put it in a piping bag and cut the tip very finely.
Squeeze out to 6 and decorate.
It is completed when the squeezed white chocolate hardens.