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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. 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. 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. 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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