チョコレート（プリントチョコレート）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari'sさんのレシピ書き起こし

Finely chop the black chocolate and place in a heatproof bowl.

Heat the milk in the microwave at 600W for 1 minute.
Pour the heated milk into bowl 1, swirling it around.
Stir slowly with a rubber spatula from the center to dissolve and incorporate.
Heat in the microwave at 600W for 30 seconds.
Stir well until the black chocolate is melted.

Pour 2 into the prepared mold.
Gently move the mold left and right and up and down to spread the raw chocolate evenly.
Drop the mold 2-3 times from a slightly higher place to remove air.
Shake the mold to make the surface even.
Cover with plastic wrap and chill in the refrigerator for 5 to 6 hours.

Remove 3 from the refrigerator, remove the clip, and remove from the mold.
Peel off the cookie sheet from the sides.
Cover the top with parchment paper, turn it over, and peel off the parchment paper on the other side.

Trim the ends to make it 12.5cm x 10cm.
Measure using a ruler and use a knife to draw thin guide lines on top of the raw chocolate at 2.5cm intervals both vertically and horizontally.
Warm the knife with hot water (not listed), wipe off the moisture, and cut along the guide line.
After cutting, chill in the refrigerator for about 15 minutes.

Put the chocolate coating in a bowl.
Fill another bowl with hot water (not listed) at around 60°C and heat it over a double boiler until the coated chocolate is well melted.
Pour the melted coating chocolate into a pudding cup-like container and place it in a container filled with hot water (not listed) at around 60℃.

転写シートを3cm角に切る。
コーティングしたチョコレートをのせるクッキングシートを広げる。

Place one of the ingredients from Step 5 on a chocolate fork and dip into Step 6.
Once everything is coated, cut the coating chocolate well and place it on a cookie sheet.
Quickly cover with the cut transfer sheet and press lightly with your fingers.
Repeat this process for the remaining 19 pieces.
Chill well in the refrigerator.

冷蔵庫から取り出し、転写シートを剥がす。
ギフトボックスに詰めて完成。