チョコレート（ガナッシュ）｜Les sens cielさんのレシピ書き起こし

Put the sweet chocolate (for the ganache) into a bowl and microwave at 500W for 30 seconds.
Check the mixture and heat repeatedly several times until melted, then mix with a spatula.
Adjust the temperature to 40 degrees.
Put the cream and starch syrup in a container and heat in the microwave while keeping an eye on it, adjusting the temperature to 40°C.
Add the cream and starch syrup to the sweet chocolate (for the ganache) in small amounts and mix with a spatula to avoid introducing air bubbles.
Add the unsalted butter (for the ganache) and mix with a spatula.
Heat in the microwave and adjust the temperature to 41 degrees.
Mix with a whisk to emulsify.
Transfer to a container and mix with a blender.
Add brandy and stir.
Transfer to a mold and drop several times.
Cover with plastic wrap to ensure close contact.
Chill in the refrigerator overnight.

Add (A) to a mixer and mix.
Add unsalted butter (for cookies) and mix.
Remove to a cutting board.
Gather together with your hands and knead.
Place a sheet of plastic wrap on the surface and roll it out with a rolling pin, then wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

Dust the cookie dough in step 1 with flour (not included in the recipe) and roll it out with a rolling pin to a thickness of 2-3cm.
Cut out a circle with a diameter of 3cm.

オーブンシートに3を並べる。
140度に予熱したオーブンで30分焼く。
冷ます。

ガナッシュ生地をボウルに入れてヘラでほぐす。
クッキー生地の上に絞り出す。
冷蔵庫で1時間冷やす。

スウィートチョコレート(コーティング用)とカカオバターをボウルに入れる。
500Wの電子レンジで様子を見ながら30秒加熱し、数回繰り返して加熱して溶かす。
ヘラで混ぜて温度を36度に調節する。
5にかけて、残ったコーティング用のチョコレートの温度を36度に調節して5にかけて完成。