ジャム（スイカのジャム）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 30minutes
Milk raw chocolate ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Scorched milk chocolate (using Lotte charred milk plate chocolate) : 2 sheets (100g)
- Unsalted butter : 10g
- Fresh cream : 45g
- Pure cocoa powder : Appropriate amount
Time required
25minutes
Procedure
-
1)
Melt charred milk chocolate
00:09
Chop (or break) the charred milk chocolate, put it in a bowl, add unsalted butter, melt it in a water bath, and remove it from the water bath.
-
2)
Heat and add fresh cream
01:15
Put the cream in a hand pan and heat it over low to medium heat while mixing with a rubber spatula. When it is lightly fluffy, add it to the chocolate.
-
3)
Mix with a whipper
01:42
Mix well from the center with a whipper, mix the whole when it becomes glossy, and mix well until it becomes thick.
-
4)
Pour into an aluminum tray and cool
02:25
Pour it into an aluminum tray covered with plastic wrap, flatten it, wrap it so that it adheres tightly, and cool it in the refrigerator for at least 4 hours.
-
5)
Mold
02:53
Peel off the plastic wrap, cut into 9 to 12 pieces, put on vinyl gloves, roll and put in a place where pure cocoa powder is sifted. Once all are placed, they are entwined and completed.
Point
・ Use dry, dry tools. If the chocolate gets wet, it may not melt or harden well, so be careful.
・ Be careful not to make the water in the water bath too hot.
・ Since the amount of fresh cream is small, it is good to put it in a bowl and heat it in the microwave. Heat at about 500W and add to chocolate when it becomes lightly fluffy.
・ When wrapping, if it is soft, cool it in the refrigerator and then wrap it.
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