Author: Chocolate Cacao チョコレートカカオ

Categories
Video

タルト・バニラ・エクセレントの作り方



カカオ ! ∴∵ゞ(´ω`*) ♪
今回はナメラカクリームのホワイトバニラを使ったタルトケーキです。
スペアミントで可愛く、美味しく仕上げました。

0:00 導入
0:21 なめらかホワイトバニラクリーム
2:53 タルト
6:24 アーモンドクリーム
7:47 ガナッシュ・クリーム
9:42 試食
10:27 カカオノート（ケーキデザインの途中変更）

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[ SNS ]
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instagram : https://www.instagram.com/chocolate_cacao_seijin/

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[バニラ・ホワイトチョコ・クリーム]
板ゼラチン：1.7g
生クリーム36%：160g
ホワイトチョコレート：40g
グラニュー糖：10g
バニラのさや：1/2本
1.板ゼラチンを冷水に20分つけておく
2.ホワイトチョコを溶かしておく
3.生クリームにバニラを入れて沸かす
4.生クリームが60℃になったら板ゼラチンを入れてしっかりと溶かす
5.ザルにあけてホワイトチョコと混ぜて溶かす
6.バーミックスで混ぜて、ピッタリとラップをして冷蔵庫で8時間冷やす
7.冷蔵庫から出したら氷水でホイップする

[タルト]
無塩バター：75g
A – アーモンドパウダー：25g
A – 粉糖：50g
A – 塩：1g
全卵：30g
薄力粉：125g
1.Aをふるう
2.バターをクリーム状にしてホイッパーで混ぜる
3.Aを何度かに分けて入れ、その都度よく混ぜる
4.卵液を3〜5回に分けて少しづつ入れる
5.ゴムベラで切るようにまぜ、カードに持ち替えて織り込むように混ぜる
6.薄力粉を単独でふるい5に2〜3回に分けて入れる
7.少々粉っぽいうちにラップに包み冷蔵庫で8時間寝かす
8.打粉をして生地を伸ばす（こねなくて良い）
9.型にセットしてピケをして1時間休ませる
10.アルミホイルを敷いてタルトストーンを入れる（オーブンシートよりアルミの方が良い）
11.オーブン170℃で予熱し160℃で20分焼く。

[アーモンドクリーム]
無塩バター：40g
粉糖：20g
全卵：35g
アーモンドパウダー：40g
薄力粉：10g
グラニュー糖：20g
ダークチェリー：適量
1.バターを練り、粉糖を混ぜる
2.溶いた全卵を測り3回くらいに分けて入れ、アーモンドパウダーも分けていれる
3.薄力粉とグラニュー糖を加えて混ぜる
4.冷蔵庫で3時間以上寝かす
5.タルトに絞ってダークチェリーを入れる
6.オーブンを予熱して180℃で16-18分焼く

[チョコレート・ガナッシュ・クリーム]
ダークチョコレート53%：50g
生クリーム（乳脂肪分35%）：30g
水飴：8g
バター：10g
1.チョコレートを溶かす
2.生クリームに水飴を入れて電子レンジで沸かしてよく混ぜる
3.生クリームとチョコレートを混ぜて乳化させてバターを入れて混ぜる

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※上記リンクはアソシエイトリンクを使用しています。

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#チョコレート
#chocolate
#タルト
#ケーキ
#asmr
#バニラ

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Categories
Video

How to make “Honeycomb Honey & Lemon Jelly Tart cake”



| Jelly & chocolate tart sequence |
Chocolate & Banana Jelly Tart Cake
https://youtu.be/gPfJeUMiURw
Neglect-me-not Chocolate & Jelly Tart
https://youtu.be/iKz2lCz8tks
How to make Cherry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart-
https://youtu.be/h03CLukmk_A
How to make “Orange tart of the solar” Orange tea jelly tart
https://youtu.be/Kmjdai9b8gk
How to make “Emerald marine Chocolate mint tart”
https://youtu.be/TXXjeIF7M7I

Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a honey and lemon jelly tart.
The lemon cream (creme citron) is pretty delicious, refreshing and beautiful.

:00 Introduction
:25 How to make the tart
4:16 How to make the lemon cream (creme citron)
8:04 How to make honey lemon jelly
10:17 Tasting
11:05 Cacao notes (lemon cream)

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Substances (for one particular 18cm tart mould)
| Tart
A – unsalted butter: 75g
A – Powdered sugar: 50g
A – Almond powder: 25g
A – Salt: 1g
A – complete egg: 30g
flour: 125g
| How to make
Sift with each other A.
Cream the butter and combine with a whipper.
Increase A in numerous occasions, mixing well each and every time.
Pour in the egg mixture 3 to 5 times, a minor at a time.
Use a rubber spatula to lower the mixture, then switch to a card and fold in the mixture.
Add the flour combination to the sifted combination in two or a few batches.
Wrap the dough in plastic wrap and refrigerate for 8 several hours.
Flour and roll out the dough (no want to knead).
Set the dough in a mould, include with a picket and let it rest for 1 hour.
Line with aluminum foil and spot the tart stone (aluminum is better than a baking sheet).
Preheat the oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. Add additional if important.
Take away the stone and aluminum foil and brush the within of the tart with egg yolk.
Bake in the oven at 140°C for about 5 minutes and permit interesting.

| Lemon Product (Creme Citron)
Lemon juice: 20g
Honey lemon juice: 30g
Lemon rind: 50 percent
Granulated sugar: 45g
Whole egg: 50g
Unsalted butter: 50g
White chocolate: 20g
Gelatin powder: 4g
H2o: 16g
| How to make
Soften the gelatin powder.
Put the lemon juice and rind in a saucepan.
Blend granulated sugar and eggs and warmth above medium heat.
Stir with a rubber spatula to scrape the bottom of the pan and get rid of from warmth when the mixture thickens and arrives to a boil.
Increase the gelatin and white chocolate and stir to dissolve.
Pressure the combination as a result of a strainer to take away the outer pores and skin.
Amazing the mixture to about 50°C with ice on the bottom of the bowl.
Incorporate the butter, slice into parts and brought to space temperature, and mix.
Use a hand blender to extensively emulsify the combination.

| Honey Lemon Jelly
Drinking water: 340g
Granulated sugar: 30g
Honey: 40g
Lemon juice: 10g
gelatin sheet: 10g
| How to make
Soften the gelatin and established apart.
Warmth water and lemon juice in a pan.
Increase granulated sugar and honey and stir to dissolve.
Increase the softened gelatin and stir to dissolve.
Enable it amazing down to about 30 degrees Celsius and pour it in.

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The above back links are making use of affiliate one-way links.

All textual content, illustrations or photos, and other material in this channel might not be applied or reproduced with no permission.
The contents of this channel are not intended to introduce or provide recipes to confectionery or foodstuff field related companies or online video producers.
It is a perform of artwork for personal viewing and satisfaction. It is an artwork video clip perform.
Remember to do not publish video clips with identical written content or recipes without having referring to this web site or linking to the URL, and do not market them as items.
This is a violation of YouTube truthful use and will be dealt with appropriately.

#honeycomb
#honeylemon
#jelly
#tart
#chocolateCacao
#chocolate

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Categories
Video

How to make Marble chocolate madeleines / Valentine’s Working day Gift



Cacao ! ∴∵ゞ(´ω`*) ♪
This time is a Valentine’s Day gift challenge.
It is a marble chocolate madeleine.
The overall look is creative, impactful and wonderful, and the taste is really scrumptious.

:00 Introduction
:06 Madeleine
3:35 Baking
4:28 Marble chocolate coating
6:55 Finishing the marble chocolate madeleines
7:09 Next Cacao
7:28 Tasting
8:13 Cacao notes failure if the mould is cold it will harden immediately

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[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

[Ingredients] For 6-8 madeleine molds
A – Flour: 35g
A – Baking powder: 2g
A – Full egg: 1 (55-58g)
Granulated sugar: 35g
Honey: 10g
Syrup: 10g (honey is wonderful)
Almond powder: 18g
Unsalted butter: 50g
[Method]
1. sift collectively flour A
2. Soften the butter to a creamy regularity, coat the mildew, and refrigerate until eventually prepared to use.
3. Crack full eggs into a bowl and mix with granulated sugar (56g of full eggs in the movie).
Combine in the honey and syrup.
Mix in the almond powder.
Combine in the sifted flour.
Soften the butter and blend it in.
Include with plastic wrap and refrigerate the dough for about 3 hrs.
Remove the dough from the refrigerator and allow it sit at room temperature for about 30 minutes.
Remove the mould from the refrigerator and squeeze out the dough.
Bake in a preheated oven at 180°C for 15 minutes.
Rotate the dough though looking at the browning.

[Chocolate coating]
White chocolate
Chocolate pen (black)
[Method]
1. Melt the chocolate pen in warm drinking water at about 50℃.
2. Mood the white chocolate and hold it warm as a lot as doable (I melted it at 45℃, decreased the temperature to 25℃ and raised it to 28℃)
3. Warmth the mildew with a hair dryer or heat gun to reduce the chocolate from hardening much too quickly.
Pour in the white chocolate, include a moderate quantity of chocolate pen, and attract a marble pattern with a skewer.
Harden in the refrigerator to end.

[Items used in the video]
Madeleine shell mould with 6 items 188×195×13mm
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Couverture white chocolate
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The earlier mentioned hyperlinks are applying affiliate back links.

All text, pictures, and other content in this channel could not be utilised or reproduced with out authorization.
The contents of this channel are not meant to introduce or present recipes to confectionery or food items field associated providers or video producers.
It is a do the job of art for individual viewing and enjoyment. It is an art online video operate.
Make sure you do not publish films with similar content or recipes with out referring to this website page or linking to the URL, and do not market them as merchandise.
This is a violation of YouTube fair use and will be dealt with accordingly.

#marble
#madeleines
#marble
#chocolateCacao
#chocolate

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Categories
Video

How to make Galette Bretonne Matcha Chocolate / Valentine&#39s Working day Gift !



Cacao ! ∴∵ゞ(´ω`*) ♪
This time, a galette created with matcha.
It is a delectable pastry coated with abundant matcha chocolate, crispy and hollow.

:00 Intro
:05 Matcha green tea galette dough
5:28 Matcha Chocolate Coating
7:16 Completed
7:28 Abide by-up Matcha
7:47 Tasting
8:26 Cacao notes “PALET’DOR” chocolate

[Chocolate sweets BOOK]
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[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

[Method]
Elements for green tea galette dough
Unsalted butter: 90g
A – Powdered sugar: 50g
A – Salt (preferably good): 1g
Almond powder: 8g
Egg yolk: 15g
A – Rum: 5ml
B – Flour: 85g
B – Matcha environmentally friendly tea: 5g
B – Baking powder: .7g

Matcha environmentally friendly tea chocolate at the top
White chocolate: 100g
Matcha powder: 5g

White line: white chocolate

1. Bring butter to place temperature and knead to a creamy consistency.
2. Blend A and sift into the butter mixture.
3. Combine in the egg yolks.
4. Combine in the almond powder.
5. Mix in the rum.
6. Sift the flour B two times and incorporate it to the flour combination in two pieces till it is no more time powdery.
7. Roll out the dough to 10 mm employing plastic wrap, or roll out the dough to a thickness of 10 mm employing sturdy flour as a flouring agent, lower out designs to in good shape aluminum galette cases 60 mm or muffin paper molds, and bake at 160℃ for 40 minutes.
8. Let the galette interesting down and spread matcha chocolate on the leading.
9. Awesome and harden the chocolate on top rated to finish.

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The earlier mentioned inbound links are employing affiliate back links.

All textual content, visuals, and other information in this channel may well not be utilised or reproduced without the need of authorization.
The contents of this channel are not supposed to introduce or supply recipes to confectionery or food stuff market similar companies or video clip producers.
It is a do the job of art for particular viewing and satisfaction. It is an art online video perform.
Be sure to do not publish video clips with related information or recipes without having referring to this web page or linking to the URL, and do not sell them as merchandise.
This is a violation of YouTube truthful use and will be dealt with accordingly.

#valentinesDay
#matcha
#GaletteBretonne
#chocolateCacao
#chocolate

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Categories
Video

How to make Opera Coffee flavor Chocolate Ganache / Handmade Valentine's Day gift in the Microwave



Cacao ! ∴∵ゞ(´ω`*) ♪
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)

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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

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Kitchen scissors
KITCHEN SPATTER KS-203
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Categories
Video

Easy Valentine's Day Gift ! Chocolate pie made by frozen puff pastry sheets



Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is chocolate pie cookies that can be easily made with frozen pie sheets.
Crispy, delicious pie with the aroma of almonds and the sweet and sour taste of raspberries, for both giri-choko and honmei!
The thickness of the pie sheet varies from manufacturer to manufacturer and the degree of puffiness varies, so please try a small amount first.

🍫TOROCHOCO (Presented by KURAND)
Sorry, This is no international shipping(Japan only).
https://t.felmat.net/fmcl?ak=L57677.1.O993841.P87181O

0:00 Digest
0:18 Frozen pie sheet cookies
2:06 Pie Cookie Failures
2:31 Dark Chocolate and Almond Coating
4:22 Pink Chocolate with Raspberry & Strawberry Freeze Dried Coating
5:29 Example of wrapping
6:20 Tasting
7:47 Cacao notes (KURAND TOROCHOCO)

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[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

[Ingredients]
1 frozen pie sheet (enough for about 8-10 pies)
[Method]
First, thaw the frozen pie sheet in the refrigerator for about 20 minutes. The sheet should be slightly pliable.
(It should be firm enough to hold the granulated sugar in place.)
2. Brush with water, sprinkle granulated sugar on top, and use a cotton swab to press it in a little.
Cut the frozen pie sheets so that there are 4 layers of pie sheets, with the edges very tightly aligned (the puffiness varies greatly depending on the pie sheet, so test 4-6 layers with a small amount).
Cut into 10 mm pieces and re-freeze if the pie is soft at this point.
Preheat the oven to 190°C and bake for 12-15 minutes (keep an eye on it as it burns easily).

[Dark chocolate coating]
Meiji black chocolate: 1 piece (50g)
Salad oil: 3g
Almond dice: 12g
[Method]
Break the chocolate into pieces by hand and heat it up in a microwave oven at 500W for 20 seconds 4-5 times to melt the chocolate little by little (it may burn if you do it in 60 seconds or so).
Once melted, mix in salad oil and heat in 500W for 10 seconds.
Mix in the almond dice and dip into the chocolate pie cookie.

[pink chocolate coating]
Lotte PINK CHOCOLATE: 1 piece (45g)
Freeze-dried (raspberry/strawberry): appropriate amount
[Method]
Melt the chocolate and coat the pie cookie.
Immediately put the freeze-dried chocolate on top and press it in a little to make it stick.

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Meiji meiji black chocolate 50g x 10pcs
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Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
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Couverture black chocolate
Valrhona “Carac” (56% cocoa)
http://amzn.to/2wRazO9

Scoop spoon
http://amzn.to/2wONkUL

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ
The above links are using associate links.

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#pie
#torochoco
#Valentinesday
#homemade
#chocolateCacao
#chocolate

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Video

How to make Chocolate tablet Mandian Valentine's day gift



Cacao ! ∴∵ゞ(´ω`*) ♪
This time it’s Mandian, where you melt the chocolate and pour it into a mold.
We tried many things and had some failures.
I will tell you whether it goes well with chocolate or not by tasting.

0:00 Introduction
0:25 Preparation of nuts and pastries
0:50 Roasting raw nuts
1:51 Dark chocolate mandarin
2:00 Water Tempering of Dark Chocolate
3:37 White Chocolate Mandiant
3:54 Ruby Chocolate Mandyns
4:25 How to Make Matcha Chocolate and Tempering with the Flake Method
5:57 Blue Chocolate Mandiant
6:35 Lotte Ghana Pink Chocolate Mandiant
7:27 Milk Chocolate Mandiant
8:38 Finished
8:50 Wrapping the Mandian
9:01 Tasting
13:51 Cacao notes (mistakes made when melting chocolate in the microwave)

[ Book ] Chocolate Cacao Recipe Book on Sale Now!
This is a book about chocolate sweets. Chocolate Sweets Book
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[SNS ]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

[Chocolate used]
Dark chocolate Cacao Barry Extra Bitter 64
https://amzn.to/36VniAw

White chocolate (matcha, blue, white. (Matcha, blue, white. Different shapes but the same)
https://amzn.to/36W3i0J

Milk chocolate Daito Cacao Lacte 38
https://amzn.to/3p2856V

Ruby chocolate 100g
https://amzn.to/2NFwrlH

Ruby chocolate 1.5kg
https://amzn.to/2TqfPUj

Lotte Ghana Pink Chocolate
https://amzn.to/3rNKsRt

Blue cocoa butter PCB
https://amzn.to/3pRtyRf

[Nuts and sweets used]
Pistachios
almonds
Macadamia nuts
Cashew nuts
Walnuts
Pecan nuts
Pumpkin seeds
Peanuts
Granola
Dried cranberries
Dried figs
Banana chips
Dried strawberries, flakes
Dried raspberries, flakes, granules
Coconut long
Dried mango
Raisins
Sultana Raisins
Green Raisins
Orange Confit
Oreo Bits Vanilla Cream
Unrefined soybeans
Black soybeans
Caramel Corn
Coffee Beans Espresso Roast
Dried Mandarin Oranges
Chocolate Crunch

Dark chocolate
Water cooling method tempering
Melt the chocolate and bring it to 50°C
Cool with water to 27°C.
Use a hair dryer, hot air gun, or hot water boiler to raise the temperature to 31-32°C. Tempering is complete.

Matcha chocolate
White chocolate: 160g (chop 40g, melt 120g, flake tempering method)
Matcha powder: 15g
1. Chop 40g of white chocolate.
2. Melt 120g white chocolate in hot water and sift in matcha powder.
Keep the mixture warm while heating the water.
When the mixture is thoroughly mixed and the chocolate is about 43-45°C, remove from the boiling water.
Add the chopped chocolate, mix a little and let it melt for a while.
When the mixture is melted and the temperature reaches 29°C, use it.

Roast fresh pistachios
Bake in a preheated oven at 160-180℃ for 6-10 minutes.

[Roasted raw macadamia nuts]
Preheat oven to 200°C and bake for 8 minutes.
Roll every 2 minutes to prevent burning.

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

Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
https://amzn.to/2vHGSQq

VALRHONA Valrhona Fève Manjari 1kg 64% cocoa
https://amzn.to/2CnyW6W

Black couverture chocolate
Valrhona “Caraib” (66% cocoa)
http://amzn.to/2F3Nfh5

Black couverture chocolate
Valrhona “Caraque” (56% cocoa)
http://amzn.to/2wRazO9

White couverture chocolate
Valrhona “Faive Evoire
http://amzn.to/2myL2Cn

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ

#mandian
#tablet
#chocolateCacao
#chocolate

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