Coffee Jelly (Black Coffee Jelly) | Recipe transcription by syun cooking
syun cooking Time required : 20minutes
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Matcha raw chocolate ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- White chocolate : 300g
- Fresh cream : 150g
- Matcha powder : 10g
- icing sugar : Appropriate amount
Time required
25minutes
Procedure
-
1)
Preparation
00:37
Finely chop the chocolate with a kitchen knife.
Sift the matcha into small pieces and add fresh cream little by little to make it smooth. -
2)
Boil in hot water, cool and harden
02:44
Put the cream from 1 in a water bath, and when it gets warm, add chopped chocolate and dissolve it.
Pour into a mold and refrigerate for at least 4 hours. -
3)
Serve
04:05
Remove from the mold and cut into pieces that are easy to eat.
Decorate with powdered sugar or matcha if you like.
Point
White chocolate should be 100% cocoa butter.
When adding fresh cream to matcha, add the fresh cream little by little and mix to avoid lumps.
I am using a 16x16 square shape. If you lay a piece of paper on the mold, you can take out the hardened chocolate cleanly.
In the video, the chocolate divided into 6 equal parts is further divided into 6 equal parts to make 36 pieces.
It does not have to be decorated with matcha or sugar.
Refrigeration time is not included in the required time.
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