The tuna is made with sweet chocolate ganache, the scallop with white chocolate ganache, and the rice with rice puffs.
0:19 Making Tuna Saku with Chocolate (Sweet Chocolate ganache Chocolate)
2:57 Making scallops with chocolate (white ganache chocolate)
4:12 Making sushi rice (rice puffs)
6:23 Assembling the sushi candy
9:44 Cacao notes (compare with real sushi)
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[Special tools for this project]
Petit marshmallow 150g x 3 sets
Aalst couverture (dark 53%) 1kg TOMIZ
Couverture white chocolate
Valrhona “Fave Evoire
Hershey’s Chocolate Syrup 260g
[Sweet chocolate Ganache – tuna] mold 40 x 120 x 80
Sweet chocolate: 240g
Heavy cream 42%: 120g
Unsalted butter: 25g
1. Chop the chocolate.
Heat the cream and add it to the chocolate.
3. Leave it for a while to convey the temperature and mix to emulsify.
4. When the ganache reaches about 40℃, add the butter, mix it and put it in the mold.
[White ganache chocolate – scallops]
White chocolate: 30g
Fresh cream 47%: 14g
Unsalted butter: 5g
Chop the white chocolate and add the cream.
Heat in a microwave oven and bring the cream to a boil.
Mix well to emulsify. When the temperature reaches about 40 degrees Celsius, add the butter, mix and put into the mold.
[Sushi Rice puff]
Rice puff: 26g (2 packs)
Unsalted butter: 8g
Vanilla oil: a few drops
Grease a pan.
Melt the butter in the pan and add the vanilla oil.
Melt the marshmallow while stirring.
Put the melted marshmallow into the rice puff and mix.
A small pentode (placed on the gas stove)
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Copper petit pan 10cm
Toribe Seisakusho Kitchen Spatter KS-203
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