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生チョコレート｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

milk chocolate : 200g
ブラックチョコレート : 100g
(A)生クリーム : 150ml
(A)はちみつ : 15g
純ココア(生チョコ用) : 小さじ1
純ココア(仕上げ用) : 適量

Time required

30minutes

Procedure

1) prepare the mold 02:30
Spread the oven sheet on the mold.
2) チョコレートを刻む 04:22
ミルクチョコレートとブラックチョコレートを包丁で細かく刻む。
3) 生チョコレート生地を作る 05:16
鍋に(A)を入れ極弱火で加熱し、沸騰直前まで温める。
2と純ココア(生チョコ用)を加え、手早く混ぜ合わせチョコレートを全て溶かす。
4) 冷やす 07:20
Pour 3 into the mold while it is still warm.
Flatten the surface, lightly lift and drop 3-4 times.
When the heat is removed, let it rest in the refrigerator for half a day to a day.
5) 仕上げる 07:57
オーブンシートを取り外し、温めた包丁で3cm×3cmに切り分ける。
純ココア(仕上げ用)を振りかけたら完成。

Point

・Introducing the amount for one 15 cm square type.
・You can use couverture chocolate to enhance the aroma, but you can use a bar of chocolate instead.
・Black chocolate is added to bring out the bitterness and aroma of cacao.
・Honey can be substituted with starch syrup.
・We use fresh cream with an animal milk fat content of around 40%.
・If the oven sheet on the mold is floating, use a clip or the like to hold it in place for a clean finish.
・Adding honey prevents the chocolate from recrystallizing, resulting in a smooth and smooth ganache.
・If you boil the fresh cream, the flavor will be lost and the chocolate will easily separate.
・If the temperature of the fresh cream and chocolate rises too much, they will separate, so after adding the chocolate, mix quickly over extremely low heat.
・Chilling time in the refrigerator is not included in the required time.