How to make Chocolate coated rusk

Cacao ! ∴∵ゞ(´ω`*) ♪
Today’s menu is a Valentine gift that looks good but requires only a few ingredients.
I think that the chocolate of rusk liquid is good, but I recommend Couverture chocolate for coating
The number of 100 yen shops is increasing.

[Table of content]
0:31 Choco Rusk
3:58 Chocolate coating
6:15 Gold leaf
6:43 Valentine gift wrapping example
7:15 Cacao sprinkle
7:29 Food review
8:13 Cacao Note- failure example

■Chocolate Cacao Recipe Book released!
『Chocolate Dessert BOOK』

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[Ingredients](Approx. 18 pcs of rusk)
■Chocolate liquid
Baguette:approx 1/2
■Coated chocolate
Sweet chocolate:300g(※A)
Gold leaf:approximate amount ( )

1. Melt the chocolate, warm the milk and mix
2. Cut the baguette to around 1cm of thickness
3. Dip the baguette into chocolate liquid
4. Arrange it on a baking sheet
5. Bake at 160°C in a preheated oven for 40 minutes(observe and make sure it does not burn)
6. Cool and temper the chocolate on one side
7. Sift gold leaf or gold powder with a tea strainer, etc, once it hardens then it is complete

※A Method of tempering the flakes
If using a total of 300g chocolate, finely chop 100g.
200g is melted normally to bring the temperature of the chocolate itself to 50℃.
When the temperature reaches 50℃ and chocolate is completely melted, add the chopped 100g chocolate and mix quickly.
Do not warm at this time. When the temperature of the chocolate drops to about 32℃, test the tempering and use the chocolate if it’s ready. The water warmer used is a heater for tropical fish, and the styrofoam is used for frozen items.

↓Heater for tropical fish to keep the chocolate warm
■Safe Cover Navi Pack SH120

■Edible gold leaf 0.1g

■Microwave Oven
Panasonic NE-BS801(discontinued)

■DeLonghi Convection oven EOB2071J-5W

■Couverture Black Chocolate
Valrhona「Equatoriale Noire」(55% cacao)

■Silicon Whipper TOMIZ

■Kitchen Cutter
Toribe Seisakusho KS-203 Kitchen Cutters KS-203


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