水ようかん｜エプロンさんのレシピ書き起こし
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チョコレートトリュフ｜NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし
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Ingredients
- Sweet chocolate : 150g
- (A) 35% fresh cream : 75g
- (A) Invert sugar : 15g
- ブランデー : 15g
- 溶けない粉糖 : 適量
- 溶けないココアパウダー : 適量
Time required
40minutes
Procedure
-
1)
Make ganache
01:55
While putting sweet chocolate in a bowl and melting it in a water bath, add (A) to the pan and heat it to boil lightly. When (A) has cooled to about 80 ° C, add it to a bowl of sweet chocolate and mix with a whisk. Then switch to a rubber spatula and mix. Add brandy and mix well.
-
2)
Mold
06:32
When 1 cools to about 25 ° C, squeeze it into a spherical shape on the bat with a 12 mm base. Cool in the refrigerator and roll by hand.
-
3)
仕上げる
07:23
Sprinkle with powdered sugar that does not dissolve in 2 or cocoa powder that does not dissolve.
Point
・ Ganache is a mixture of chocolate and fresh cream.
・ Invert sugar is also called trimorin.
・ Step 1 Turn the whisk in a small circle from the center to emulsify the sweet chocolate and fresh cream. The sweet chocolate around the bowl is mixed and emulsified while peeling off with a rubber spatula.
・ Process 2 About 20 spherical chocolates can be made. Cool in the refrigerator for about 5 minutes to make it hard enough to be molded by hand.
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