ASMR Cooking / How to make Chocolate Tart with Chantilly Cream

Cacao ! ∴∵ゞ(´ω`*) ♪

This time, I will introduce a tart made from a lot of chocolate. Each layer melts in your mouth differently, and you can enjoy the individual goodness.
I said Merry Cacaomass, but this video is not Christmassy. Sorry about that. I was planning this video last week.

Almonds were provided by Almond Board of California
Sponsored by: Almond Board of California

[Chocolate Cacao SNS]
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■Milk pan(maybe, this one..)

■DeLonghi convection oven EOB2071J-5W

■Plate Gelatin

■Tart ring 6 cm (60 mm)

■Tart ring 65mm MATFER WTL 10132

■Yotsuba fermented butter 450 g (unsalted)

■Inverted sugar ( ) 80 g

■Meiji whipping Cream meiji Tokachi 45%

■Radiation thermometer with laser point function

■Couverture black chocolate
Valrhona Equatoriale Noire 55% Cacao

■Silicone whisk TOMIZ

■Butane Stove
Iwatani MIYABI 雅 3.5kW CB-WA-35

■Acrylic ruler 3mm pair

■Hand Mixer (The sound volume is lowered in this video)
Panasonic Hand Mixer White MK-H4-W

■Kitchen scissors
Toribe Kitchen Sputter KS-203

Chocolate tart (65 mm ring)
[Ingredients] (5 pieces)
■ Chocolate tart (Tart sable chocolat)
A – Almond powder: 8 g
A – Powdered sugar: 25 g
A – salt: 1 g
Cake flour: 60 g
Fermented butter: 30 g
Dark chocolate: 18 g
Whole Egg: 20 g
Butter for mold: appropriate amount
1. Sift A twice
2. Sift cake flour
3. Soften butter and mix it with the melted dark chocolate
4. Once it mixed, add 1 and mix
5. Put 1/3 of flour
6. Put whole egg little by little
7. Once put all egg, add the remaining cake flour and mix.
8. Place it in the refrigerator overnight
9. Apply butter to the mold
10. Place the dough in a mold, prick it, put tart stone and bake it at 180 ℃ for 15 minutes

■ Chantilly Chocolate (5 pieces of 60 mm ring)
Whipping cream: 200 g
Plate gelatin: 2 g
Dark chocolate (55%): 70 g
1. Soak plate gelatin in water
2. Chop chocolate
3. Boil cream and put drained plate gelatin
4. Pour it into chocolate, emulsify with a whisk, strain it with Chinois
5. Place it in refrigerator overnight
6. Whip it from medium speed to high speed
7. Squeeze it into the 6 cm tart ring
8. Flatten the surface and solidify in the freezer

■ Ganache
Whipping cream: 100 ml
Invert sugar: 15 g
Dark chocolate (55%): 95 g
1. Chop dark chocolate and put it in a bowl
2. Boil cream and invert sugar in a pan
3. Mix with the chocolate in the bowl and emulsify it, pour it into the tart base and cool it in the freezer to solidify

■ Gracage Chocolate
A – Water: 50 ml
A – Granulated sugar: 72 g
A – Whipping cream 38%: 50 ml
A – Cocoa powder: 25 g
Gelatin: 4 g
1. Soak the gelatin in water for about 10 minutes.
2. Put A in a pot and boil and melt.
3. Add gelatin and melt it, and strain it with Chinois.
4. Apply Gracage at about 35 ℃.


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