チョコレートケーキ（オペラチョコレートケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 40minutes
Caramel pavé chocolate ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- White chocolate bar : 2 sheets (80g)
- Granulated sugar : 32g
- Fresh cream : 70g
Time required
25minutes
Procedure
-
1)
Chop white chocolate
00:18
Finely chop the white chocolate.
-
2)
Make caramel
01:06
Put granulated sugar in a hand pan and heat.
-
3)
Mix 2 with fresh cream
02:07
When the caramel is ready, turn off the heat and add the cream in two portions.
Mix with a rubber spatula each time.
When the whole is mixed, reduce the heat to low, mix well with a rubber spatula and heat, and when it springs up a little, turn off the heat. -
4)
Add 1
03:02
Add 1 chopped white chocolate and mix with a rubber spatula.
-
5)
Pour into a tray and cool
03:36
Pour into a tray lined with film and lightly smooth.
Cover with a film and chill in the refrigerator for at least 4 hours. -
6)
Cut to the size you like
04:09
Peel off the film and cut it to the desired size with a kitchen knife warmed with boiling water.
Point
・ Use dry and dry tools. Be aware that if the chocolate gets wet, it may not melt or harden well.
・ It is recommended to prepare caramel and fresh cream so that they can be added immediately after mixing to improve work efficiency.
・ Be careful not to get burned when cooking caramel.
・ When adding fresh cream to caramel separately, mix well and make the whole uniform when adding it for the first time. Be careful not to get burned because the steam rises when you add the cream.
・ After adding the second cream and mixing, some caramel remains, but after that, melt it to some extent by heating on low heat and mix. However, if you continue to heat it more than necessary, it will boil down, so do it as quickly as possible.
・ Since raw caramel chocolate may stick to each other if it is wrapped, it is recommended to lay a film on the tray.
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