This time, it is a coffee-scented, opera-style raw chocolate made in a microwave oven.
The glaze may stick to the box, so you need to be creative if you want to put it in a box.
I’m sure you’ll love it.
0:24 Making a mold using a paper carton
1:01 Milk chocolate and coffee raw chocolate
3:06 White chocolate and coffee chocolate
5:03 Glassage
6:58 Cutting the raw chocolate
8:12 Finishing
8:41 Tasting
9:16 Cacao notes (wrapping mistakes, coffee milk jelly)
[Special materials for this project]
Scale that can measure 0.3g Digital scale
https://amzn.to/39e1Rwb
Meiji meiji milk chocolate 50g x 10 pieces
https://amzn.to/39ek7p9
Meiji meiji white chocolate 40g x 10 pieces
https://amzn.to/2N6flwV
instant coffee blendy
https://amzn.to/3iH5Wfa
Gelatin
https://amzn.to/2KKQu5p
Gold leaf small
https://amzn.to/2Y7R4gw
Large gold leaf
https://amzn.to/2MoYDN2
Fishing line No.0.6 for chocolate cut (equivalent product of different maker)
https://amzn.to/2KKtPpP
[Book] Chocolate Cacao Recipe Book on Sale Now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
https://amzn.to/2t4l6Wo
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Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
-Ingredients – (for 6 pieces approx. 30 x 30 x 22 mm size)
Milk chocolate raw chocolate] (bottom layer)
Meiji Milk Chocolate: 50g
Fresh cream 42%: 23g
Instant coffee powder: 2g
Butter: 8g
1. Crush the instant coffee powder into small pieces.
2. Mix the cream and coffee powder and heat it in a microwave oven at 500W for 10-15 seconds to dissolve it completely. It is best to wrap the mixture to prevent evaporation and drying.
3. Divide the chocolate into a new bowl by hand.
4. Melt the chocolate in a microwave oven at 500W for about 20 seconds three times. Stir the chocolate each time, and make sure it is not completely melted.
Put the cream mixed with the coffee in the microwave for about 30 seconds, but when it starts to boil and foam, stop and take it out. Do not let it boil too much, as it will evaporate and reduce the volume.
Pour the boiled cream into the chocolate and mix lightly, then mix repeatedly in the center to emulsify.
Place in a mold and chill to harden.
[White chocolate raw chocolate] (middle layer)
meiji white chocolate: 50g (1 and 1/4)
Fresh cream 42%: 23g
Instant coffee powder: 0.3-0.5g
Butter: 8g
The recipe is the same as for “Milk chocolate raw chocolate”, but adjust the amount of coffee.
Note that the amount of white chocolate is different.
[ Glaze ]
A – Granulated sugar: 25g
A – Cocoa powder: 10g
A – Water: 15g
A – Fresh cream 42%: 13g
Gelatin sheet: 2g
1. Put the plate gelatin in cold water.
2. In a bowl, mix the powders in A first, then add the water. Heat the water in a microwave oven at 500W for 20 seconds, remove from the microwave just before it boils, and mix thoroughly.
3. Mix in the cream and microwave again at 500W for 30 seconds to bring to a boil.
When the mixture comes to a boil, add the drained gelatin, mix well, and scrape through a tea strainer.
Pour the mixture over the top when the temperature is 35 degrees Celsius, spread it thinly, and chill it in the refrigerator.
Always warm the knife before cutting.
Opera raw chocolate: about 92 x 62 mm with the edges cut off
About 30 x 30 x 22 mm
Meiji meiji white chocolate 40g x 10 pieces
https://amzn.to/2N6flwV
Delonghi convection oven EOB2071J-5W
https://amzn.to/2GdAhm4
Black rubber gloves Nitrile gloves
https://amzn.to/2TspE0z
Shinwa radiation thermometer No.73010 with laser point function
http://amzn.to/2DyRUdB
Hershey’s Chocolate Syrup 260g
https://amzn.to/2sWIy4a
Hershey chocolate syrup 260g
http://amzn.to/2sKFpYi
Silicon whipper TOMIZ
https://amzn.to/2DlhfIU
Shovel spoon
http://amzn.to/2wONkUL
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY
Kitchen scissors
KITCHEN SPATTER KS-203
http://amzn.to/2gqjBvJ
