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ボンボンショコラ｜NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし

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NekonoME Cafe

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Ingredients

(A)グラニュー糖 : 500g
(A)水 : 210g
(B) Sweet chocolate : 300g
(C) Water : 15g
(C) Granulated sugar : 30g
(C) Syrup : 40g
(C) Condensed milk : 35g
(D) Sweet chocolate : 120g
(D) Unsalted butter : 90g
ピスタチオペースト : 10g

Time required

90minutes

Procedure

1) カンディシロップを作る 01:02
Put (A) in a pan, mix gently, and heat to 102 ° C over medium heat. Remove from heat so as not to shake. Cover the surface with aluminum foil, cover it, and cool it at room temperature.
2) チョコプレートを作る 03:01
Pour the tempered (B) sweet chocolate on the OPP sheet and spread it with putty to make it 3 mm thick. Let it cool until it is half solid. Cut out a circle with a diameter of 3 cm.
3) ガナッシュを作る 05:36
Put (C) in a pan and heat to melt and bring to a boil for a moment. Put (D) unsalted butter in a bowl and mix with a whisk until whitish. Add (D) sweet chocolate melted at 40 ° C in several portions and mix well each time. Add pistachio paste, mix further, cool to about 40 ° C (C) in several batches and mix well. Whisk until it is hard enough to squeeze in a piping bag.
4) Squeeze the ganache on a chocolate plate 08:07
Put 3 in a piping bag and squeeze it into a rose shape on a chocolate plate. After squeezing everything, let it harden overnight in a cool place.
5) カンディシロップに漬ける 09:25
1のアルミホイルを取り、深さのあるタッパーに慎重に注ぐ。4を逆さにしてタッパーに漬け浮いて来ないように網で押さえ涼しい所に24時間放置する。
6) ボンボンショコラを取り出す 11:00
Take out the bonbon chocolate from the candy syrup, place it in a tray with a net, and dry it in a cool place for 24 hours to complete.

Point

・ Step 1 When removing from the heat, do not give an impact to (A). Be careful when you put the aluminum foil on the lid because it is hot.
・ Process 2 OPP sheet can be replaced with a clear gift bag. Tempering is to melt chocolate and adjust the temperature. Cool the chocolate surface until it becomes cloudy and does not follow. The plate is prone to warping, so a flat weight is recommended.
・ Step 3 Bring unsalted butter to room temperature.
・ Step 4 Attach 3 to the back side and fix it so that the chocolate plate does not slip.
・ Process 5 Since it was fixed with ganash on the back so that it would not move, it is recommended to carefully peel it off with a palette knife. Do not give a shock even when soaking for 24 hours.
・ If the product is not completely pickled at one time, reuse the candy syrup to complete steps 5 and 6 repeatedly.
・ The time required does not include the time for tempering, hardening, leaving, and drying.