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Ice cream (chocolate ice cream) | Chocolate Cacao Mr. Chocolate Cacao's recipe transcription

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Chocolate Cacao Chocolate cacao

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Number of Videos: 500本

Ingredients

Chocolate (for coating) : 100g
Chocolate (for ice cream) : 30g
(A) Milk : 250ml
(A) Fresh cream : 50ml
バニラビーンズ : 1/2本
卵黄 : 3個分
砂糖 : 50g

Time required

5minutes

Procedure

1) Temper 00:20
Place another bowl of chocolate (for coating) in a bowl of hot water.
Melt chocolate (for coating) at about 45 ° C, lower to 27-28 ° C to crystallize, and raise to 31-32 ° C.
2) Put in a mold and cool 01:16
Put 1 in the mold.
Prepare the surface and put it in the freezer to harden.
3) Prepare for making ice cream 01:33
Put (A) in a pan.
Open the vanilla beans, scrape them off with the back of a knife, and put them in a pan with pods.
4) 卵黄と砂糖を混ぜる 02:26
卵黄、砂糖をボウルに入れ、白みがかるまで混ぜる。
5) 鍋を加熱する 03:02
3を中火で混ぜながら沸騰させる。
数回に分けながら4に加え混ぜる。
6) とろみをつける 03:26
3が入っていた鍋に5を戻し、弱火にかけてとろみをつける。
7) チョコレートを溶かす 03:40
細かく刻んだチョコレート（アイス用）を6に加え、混ぜて溶かす。
8) 冷凍庫で冷やす 03:53
氷水を張ったボウルに別のボウルをあて、ザルでこしながら入れる。
ラップをかぶせ、冷凍庫で90分冷やす。
9) Finish 04:32
Put 8 in 2 and coat with 1 over it.
Adjust the surface with a scraper, etc., and cool in the freezer for 90 minutes to complete.

Point

・ In the video, coated chocolate (55%) and chocolate (75%) cacao are used.
・ By tempering, the chocolate becomes glossy.
・ The trick is to put chocolate for coating thickly in the mold so that it will not crack when you remove it from the mold.
・ When you put ice cream in the mold, you can add black cocoa biscuits if you like.
・ It is delicious to serve ice cream in a bowl without putting it in a mold and sprinkle it with chocolate for coating.