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ゼリー（チョコレートゼリー）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Milk : 480g
(A) Bitter chocolate : 120g
(A) Honey : 30g
(A) Powdered gelatin : 8g

Time required

15minutes

Procedure

1) make the dough 00:24
Put (A) in a bowl and cover with plastic wrap.
Heat 3 times for 1 minute in a 600W microwave.
Mix with a spatula and heat twice for 1 minute in a 600W microwave.
Mix with a whisk to dissolve.
Place in ice water (not listed) to cool while stirring.
Strain through a fine-mesh tea strainer.
2) cool 03:55
Put 1 in the cup.
Cover with plastic wrap and chill in the refrigerator for about 1 hour until firm.
3) finish 04:18
Put air in the gap of the cup and remove it from the cup to complete.

Point

・The amount is for 4 pieces.
・We use 67% cocoa bitter chocolate.
・We use fresh cream with 35% milk fat.
・Bitter chocolate does not need to be chopped.
・If you have a favorite honey scent, you can arrange it.
・We use powdered gelatin that can be used without soaking.
・In step 1, cool the mixture while stirring for a better melt-in-your-mouth finish.
・The time required for cooling in the refrigerator for about 1 hour is not included.
・You can eat it with fresh cream if you like.