Potato salad (cream cheese potato salad) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 30minutes
チョコレート（ココナッツオイルとミックスナッツのミルクチョコレート）｜料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- ココナッツオイル : 30g
- ミックスナッツ : 35g
- 牛乳 : 大さじ1
- (A) Cocoa powder : 10g
- (A) Artificial sweeteners : 15g
- (A) Salt : 少々
Time required
10minutes
Procedure
-
1)
Do the preparations
00:45
Place a baking tray on a sheet of parchment paper.
Place the mixed nuts in a thick zip-top bag and roughly crack them by hitting them from the top with a cotton swab. -
2)
mix
01:07
Add the coconut oil and (A) to a bowl and mix well with a whisk.
Add the milk and mix lightly, then add 20g of mixed nuts and mix lightly. -
3)
cool
01:32
Pour step 2 into a baking tray and spread it thinly.
Add 15g of mixed nuts on top and chill in the freezer for an hour until hardened.
Point
We recommend using unflavored and odorless coconut oil.
・Use unsweetened cocoa powder.
Artificial sweeteners can be substituted for sugar.
If the coconut oil has solidified, warm it up before using.
- If the milk is cold, the coconut oil will solidify, so bring it to room temperature or warm it slightly before adding it.
・It can be stored in the refrigerator, but we recommend storing it in the freezer as it has a better texture.
*The time it takes to cool and harden in the refrigerator is not included in the required time.
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