Nama chokorēto recipe скачать в хорошем качестве

Nama chokorēto recipe

Nama chokorēto recipe Click on when registering and select "all" as soon as possible I will tell you new videos Thank you for watching the video →https://goo.gl/gcUk3d 【Instagram】 https://www.instagram.com/chez.sucre/... 【Twitter】   / chezsucre   ■ Raw chocolate 200g…chocolate 100ml…milk ① Melt the chocolate in a microwave or in a water bath. ● How to melt using a microwave oven When melting in the microwave, do it several times for 20 to 30 seconds in the microwave set to 500w and slowly melt it little by little. Please note that if you try to melt it all at once, it may burn from the bottom. ● How to melt in a water bath When using a water bath, put it in hot water at about 60 ° C and dissolve it slowly so that the steam rising from the bowl does not enter. Please note that the chocolate will become rough and the texture will be worse if it is exposed to boiling water. ② Add milk warmed to about 60 ° C to the melted chocolate and mix at once with a whipper from the center of the bowl to emulsify. ③ Pour the emulsified chocolate into a mold and cool it in the refrigerator to harden it. I hope you can see the cooling time for about 2 hours. Some bubbles will float on the surface, so if you crush the bubbles with a bamboo skewer, the surface will look beautiful! ④ Take out the chilled chocolate from the mold and cut it with a warm kitchen knife. When cutting, warm the kitchen knife such as hot water or banner and cut it cleanly. When using hot water, wipe off the water thoroughly before cutting. ～ One point advice ～ When you warm the milk, add honey, starch syrup, and butter and warm it together for a richer taste! 20g…honey 20g…butter ■ Tempering The chocolate used is Kaka 56% Couverture, but there is no problem with commercially available chocolate. In addition, please temper with milk chocolate, white chocolate, etc. as you like. ① Prepare 300g of chocolate and do 200g of chocolate several times in a 500w range for 20 to 30 seconds. Melt slowly and warm to 55 ° C. Since the melting point of cacao butter contained in chocolate is 50 ° C, it is necessary to perform tempering up to 55 ° C. ② Finely chop the remaining 100g of chocolate and lower the temperature to 32 to 31 ℃. It is safe to set the hot water supply temperature to 32 ° C and apply it instead of hot water so that the temperature of the chocolate does not drop during coating. ③ Pass the raw chocolate through the tempered chocolate, drop the excess chocolate and arrange it on the top plate. If you use a chocolate pen to draw a pattern on the excess chocolate, it will look even better ♪ ＃chezsucre ＃asmrcooking　＃お菓子作り　＃料理　＃バレンタイン 【おススメ音フェチスイーツCooking】