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Gama Chocolate｜Recipe Transcript by Coris Cooking Channel

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Ingredients

Sweet chocolate : 100g
Syrup : 10g
Pure cream (35%) : 90g
Pure cocoa powder : Appropriate amount

Time required

20minutes

Procedure

1) Chop and melt chocolate 00:11
Chop (or cut) chocolate into a bowl and put it in a water bath to dissolve about half to 70%.
2) Heat pure cream and starch syrup 01:36
Put pure cream and starch syrup in a hand pan, heat it while mixing with a rubber spatula, turn off the heat when it becomes fluffy, and add it to 1 chocolate.
3) Mix and emulsify 02:58
Mix 2 with a whipper in a circular motion from the center, and when the whole is glossy (emulsified), mix with a rubber spatula.
4) Pour into a tray, cool and harden 04:26
Pour 3 into a tray covered with plastic wrap, wrap it tightly, put it in the refrigerator for at least 4 hours, and then cool it in the freezer for 2 hours to harden it.
5) Cut raw chocolate 06:10
Carefully remove the wrap of 4 and cut it to the size of the box of your choice and sprinkle with cocoa to complete.

Point

・ Because the fat content of fresh cream with high fat content may be solidified, shake it lightly before weighing.
・ Mix chocolate and fresh cream thoroughly and emulsify.
-The tray uses a stainless steel tray of approximately 15 x 11 cm. Spread wrap on this and pour in raw chocolate.
・ It will be easier to cut if it is cooled in the freezer for 1 to 2 hours.
・ It is troublesome to cut, but it is better to soak the knife in boiling water and wipe off the water after each cut. Raw chocolate sticks to the kitchen knife, but while lightly pressing the raw chocolate, carefully peel it off and cut it.
・ Because it is soft raw chocolate, when you put it in the box, hold it with a pallet knife instead of holding it by hand.