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生チョコトリュフ｜ Chez Sucre砂糖の家さんのレシピ書き起こし

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Chez Sucre Sugar House

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Number of Videos: 234本

Ingredients

Black chocolate : 100g
Milk chocolate : 100g
生クリーム35％ : 140㎖
コーティング用チョコ（パータグラッセ） : 200g
デコレーション用チョコペン : お好み
金箔 : 適量
フランボワーズ : お好み
ナッツ : お好み

Time required

125minutes

Procedure

1) Chop chocolate bar 00:29
Stack two pieces of black chocolate and two pieces of milk chocolate and chop them finely with a kitchen knife.
2) チョコを溶かす 00:40
Melt the chopped chocolate in a water bath at about 50 ° C. (Or 500w range)
3) Add fresh cream 01:15
Add warm cream and mix from the center to emulsify.
4) 泡だて器で混ぜる 01:27
Mix with a whisk so that the chocolate and cream blend together.
5) Leave for 1-2 hours 01:52
Seal the chocolate with a wrap and leave it at room temperature for 1-2 hours.
6) ゴムベラで軽く混ぜる 02:03
When the chocolate temperature drops to 23 ° C, mix gently with a rubber spatula so that the outside and center temperatures are uniform.
7) Warm the spoon 02:19
Fill a glass with hot water, warm a few spoons, and prepare to remove the chocolate.
8) Hollow out with a spoon 02:24
Wipe off the water droplets on the warmed spoon and hollow out with the image of turning chocolate.
9) Place on the top plate 02:39
Place the chocolate on the top plate with the parchment paper as if sliding.
10) Refrigerate for 1 day 02:50
Cover the chocolate with a tapper to prevent it from drying, wrap it from above, and cool it in the refrigerator for a day.
11) コーティング用チョコを溶かす 03:24
Melt the coating chocolate marron glacé in a microwave or water bath.
12) Coding chocolate 03:56
Skewer the chilled chocolate and soak it in the coating chocolate.
13) 余分なチョコを落とす 03:58
After coding the chocolate, drop the excess chocolate.
14) Remove the skewers from the chocolate 04:28
Remove the skewers from the chocolate as if turning them.
15) Fill with coding chocolate 04:15
Drop the coding chocolate in the hole and fill the gap.
16) チョコペンで飾り付け 04:50
Decorate by designing on the line with your favorite chocolate pen such as black chocolate or white chocolate.
17) Finish 05:28
Finally, put the gold leaf on it and it's done.

Point

・ If you want to increase the richness of chocolate, add 10g of honey and 30g of unsalted butter.
・ Transfer the melted chocolate to a small bowl so that the next work can be done easily.
・ If the spoon is cold, it will be difficult for the chocolate to come out, so be sure to warm it.
・ If you cannot pull it out with a spoon, you can roll it by hand.
・ As a guide, 14 to 16 chocolates should be placed on the top plate.
・ Transfer the melted chocolate for coating to a container about the size of a mug so that the next work can be done easily.
・ In addition to gold leaf, it is also good to decorate with framboise and nuts.