焼き物（ブロッコリーの焼き物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
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Caramel chocolate pudding ｜ Chocolate Cacao Transcription of chocolate cacao's recipe
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Ingredients
- （A）グラニュー糖 : 100g
- (A) Hot water : 40ml
- 卵黄 : 3個
- （B）グラニュー糖 : 30g
- 粉ゼラチン : 7g
- （B）湯 : 30ml
- ブラックチョコレート : 140g
- （C）牛乳 : 300ml
- （C）生クリーム : 120ml
- （C）ココアパウダー : 20g
Time required
40minutes
Procedure
-
1)
Melt granulated sugar
00:19
Heat the pan over low heat and add 1/4 of the granulated sugar from (A) to dissolve it.
Add the remaining granulated sugar in 3 portions to dissolve. -
2)
Make caramel
01:07
When bubbles appear and the color becomes darker, add the hot water of (A) and mix.
Remove from heat, strain with a colander and pour into a container.
Wrap and chill in the refrigerator. -
3)
Whisk egg yolk
02:01
Add the granulated sugar (B) to the egg yolk and whisk.
-
4)
ゼラチンを溶かす
02:54
粉ゼラチンを、（B）のお湯で溶かす。
-
5)
チョコレートを溶かす
03:06
ブラックチョコレートを細かく刻み、鍋に入れる。
（C）を加えて火にかけ、チョコレートを溶かしながら混ぜる。 -
6)
ゼラチンと混ぜ合わせる
04:17
チョコレートが溶けたら火から外し、ゼラチンを加えて混ぜる。
-
7)
仕上げる
04:30
Add to egg yolk, mix and strain with a fine strainer.
Cool with ice water and pour over the caramel.
Cool and harden in the refrigerator for about 3 hours to complete.
Point
・ For chocolate, we recommend Couverture chocolate with around 50% cacao.
・ When melting chocolate, warm it at a low temperature so that it does not boil.
・ If you do not have a strainer, you can use a fine-grained colander instead.
・ It is also recommended to top with chocolate or powdered sugar.
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