How to make “Jiggly Milk Chocolate”

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it’s a very easy and delicious snack with a soft texture.
It is perfect for summer. Chill it in the refrigerator and enjoy.

0:00 Introduction
0:25 Chopping the milk chocolate
1:30 Add chocolate milk ingredients
3:02 Chill in the refrigerator
3:48 Cut
4:45 Tasting
5:35 Cacao Notes (Differences in the use of gelatin and agar)

| The book Chocolate Cacao Recipes is now on sale!
This is the first time I’ve done this. Chocolate Sweets Book

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| Ingredients (for one 500 ml paper carton)
Milk chocolate: 200g (4 pieces)
Powdered agar: 3g
Granulated sugar: 70g
Milk: 420g

| How to make
Chop the chocolate.
Put all ingredients in a pot.
Mix well and bring to a boil, then stop and mix well.
When the mixture comes to a boil, turn off the heat and mix well.
Pour the mixture into a 500ml carton.
Chill in the refrigerator for at least 8 hours.

Meiji Milk Chocolate 50g x 10 pieces

Kanten Cook Granules 30g

A small pentode (placed on the gas stove)

Silicon whipper TOMIZ

Shovel spoon

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35

Kitchen scissors
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