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Raw chocolate yokan | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Red bean paste : 100g
ミルクチョコレート : 100g
生クリーム : 50ml
粉寒天 : 2g
水 : 90ml

Time required

40minutes

Procedure

1) Melt chocolate 01:31
Finely chop the milk chocolate.
Put in a bowl and boil in hot water to dissolve.
2) Make raw chocolate 02:34
Heat the cream in a 600w microwave for 15-20 seconds.
Add to 1 and leave for 30 seconds, mix from the center.
3) Heat the powdered agar 03:30
Put powdered agar and water in a small pot, mix and dissolve.
Bring to a boil over medium heat, reduce to low heat and mix for 2 minutes.
4) こしあんを加える 04:27
3の火を止め、こしあんを加えて混ぜ合わせる。
弱火にかけ、混ぜながら30秒加熱する。
5) 生チョコを加える 05:04
再度火を止め、生チョコを加えて混ぜ合わせる。
弱火にかけて混ぜながら30秒加熱し、火を止める。
6) 仕上げる 05:44
型を軽く水で濡らし、5を茶こしで濾しながら入れる。
粗熱を取り、冷蔵庫で2時間程冷やし固める。
型から外し、食べやすい大きさに切ったら完成。

Point

・ The recommended mold is a 14 x 11 cm square.
-A tapper may be used instead of the mold.
・ Milk may be used instead of fresh cream.
・ You may use bean paste instead of red bean paste.
・ You can choose the type of chocolate you like.
・ When boiling in hot water, prepare hot water at around 60 ℃.
・ When adding raw chocolate to the pan and mixing, be careful not to let in air.