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チョコレート（生チョコレート）｜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

bitter chocolate : 230g
(A)生クリーム : 200g
(A)無塩バター : 20g
ココアパウダー : 50g

Time required

30minutes

Procedure

1) チョコレートを電子レンジで加熱する 00:40
Place bitter chocolate in a heatproof bowl.
Cover with plastic wrap, heat for 30 seconds in a 600W microwave, and repeat the process 5 times by rotating the heat-resistant bowl.
2) 生クリームと無塩バターの下準備をする 01:54
耐熱容器に(A)を入れる。
ラップを被せて、600Wの電子レンジで30秒加熱して沸かすを5回繰り返す。
3) emulsify 02:38
Add a small amount of 2 to 1 and mix with a whisk.
Add a small amount of 2 and repeat mixing.
Mix with a rubber spatula.
4) 冷やす 07:19
Place a parchment paper in the mold and pour in step 3.
Drop the mold from the top several times to flatten it.
Chill in the refrigerator for at least 1 hour to solidify.
5) 仕上げる 07:50
型から外す。
生チョコレートの両面にココアパウダーを振る。
包丁を直火で温めて、生チョコレートを切り分けて完成。

Point

-Uses a square shape of 18cm x 18cm.
- Line the mold with parchment paper.
・Bitter chocolate uses 67% cacao.
・We use fresh cream with a milk fat content of 35%.
・Do not chop bitter chocolate.
・Bitter chocolate will burn, so heat it in the microwave in several batches.
・In step 2, (A) will mix as it bubbles, so heat it in the microwave until (A) boils each time.
・When adding (A) heated in the microwave in step 3, it will separate, but this is not a failure.
・When mixing in step 3, it is better to use a rubber spatula to prevent air from entering and create a smooth finish.
・In step 4, after pouring the raw chocolate into the mold, use a rubber spatula to fill it all the way to the four corners.
・In step 4, cool and harden the chocolate until it no longer sticks to your hands when you touch it.
・When cutting into pieces in step 5, warm the knife over an open flame before cutting, then repeat wiping off the raw chocolate from the knife to ensure clean cuts.
・Always warm the knife over an open flame.
- Shake the cocoa powder to your liking.
- Cooling time is not included in the required time.