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Cacao ! ∴∵ゞ(´ω`*) ♪
For this work, I made forget-me-nots with chocolate and trapped them in a jelly tart, referring to Mayumi Kuroo’s book, “Hajimete no Choco Flower.
This time, I used Mayumi Kuroo’s book “My First Chocolate Flower” as a reference, making forget-me-nots out of chocolate and sealing them in a jelly tart. The video has been slightly rearranged, so please pick up the book if you want to know how to make it properly and how to make other wonderful chocolate flowers.
Reference book “Hajimete no Choco Hana (First time chocolate flower)” Bunka Shuppannkyoku
Author : Ms. Mayumi Kuroo
Class HP : https://moreflowercake.com/
instagram : https://www.instagram.com/pot_tissier/
0:19 Chocolate Flower Forgotten Flower
3:44 Cocoa Tart
6:55 Green Tea Ganache
11:06 Cacao Notes (Reference book “First Chocolate Flowers”)
[Chocolate cacao recipe book now on sale!
This is a book about chocolate sweets. Chocolate Sweets Book
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instagram : https://www.instagram.com/chocolate_cacao_seijin/
[Ingredients and recipe]
Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A – flour: 125g
A – Cocoa powder: 16g
Cream the butter and mix in the powdered sugar.
2. beat the whole egg to a stiff peaks.
Pour the beaten egg mixture into the batter in a few additions.
Pour the beaten A mixture into 3 in two parts. 5.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm and let it rest in the refrigerator for 30 minutes.
8. set the dough in a mold, picket it and let it rest for 30 minutes.
9. preheat the oven to 160°C and bake for 35 minutes.
10. brush the inside of the tart with egg yolk.
11. preheat and bake at 140°C for 5 minutes.
Granulated sugar: 40g
Gelatin sheet: 10g
[How to make]
Soften the gelatin sheet.
Put water and lemon juice in a pan and heat.
Add granulated sugar and honey and stir to dissolve.
Add the softened gelatin and stir to dissolve.
Let it cool down to about 30 degrees Celsius, then pour it in.
[Forget-me-not – white chocolate batter]
White chocolate: 180g
Fresh cream 36%: 60g
[How to make].
Chop up the white chocolate.
Put the syrup in the cream, boil it in the microwave, and mix well.
Put the warmed cream into the white chocolate and emulsify it.
Let it sit in the refrigerator for about 2 hours.
Mix the chilled dough thoroughly with a whipper and separate the dough into different colors.
Color the dough using candy colors or food colors (oil-soluble dyes are used this time).
Squeeze the dough into the desired shape using a squeeze bag with a mouthpiece.
White chocolate: 120g
Fresh cream 36%: 45ml
Starch syrup: 5g
Matcha powder: 5g
Unsalted butter: 6g
Melt a little white chocolate and mix the boiled cream into the chocolate to emulsify it.
When the temperature of the dough drops to around 40℃, add the butter and mix.
Baking sheet with mesh / Dumar Silpan SN290210
Small pentode (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Couverture white chocolate
Valrhona “Fave Evoire
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm, set of 2
Toribe Seisakusho Kitchen Spatter KS-203
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