【胃袋掴みすぎ注意！】コーヒーキャラメル生チョコ Coffee caramel rich chocolate

【胃袋掴みすぎ注意！】コーヒーキャラメル生チョコ Coffee caramel rich chocolate

Hello, everyone. It’s Fujiroku. Today, I’m going to make caramel chocolate using coffee powder called “Cafeline Espresso”. That is “Coffee caramel rich chocolate”. The name is very long, but it is a very delicious and acquired taste chocolate. Let’s make it together with me. Let’s get started! First, chop the chocolate. For this recipe, please use the “Couverture chocolate” for confectionery as much as possible. The appropriate cacao content is around 50% to 55%. If you use chocolate bar, please prepare dark chocolate. Chop the chocolate as fine as possible. The finer it is, the faster you can work. After chopping the chocolate, measure the chocolate in a bowl. When you weigh the chocolate, your hands won’t get dirty by using a dredge like this. Please prepare 200 grams of chocolate. It is a little difficult to make in small quantities, so if you make too much or you can not finish it, please freeze it. The chocolate can be stored for about 1 to 3 months
in the freezer. By the way, the chocolate I’m using this time is Daito Cacao’s “Black Chocolate”. I recommend this because it is a relatively affordable price among Couverture chocolates. Once you chopped the chocolate, put butter in it. Next, let’s make caramel. When making caramel, use a nonstick pot like this. Do not add granulated sugar all at once, but add it little by little to melt it. If you add granulated sugar at once and stir it to melt, the sugar will crystallize and become a gritty caramel. In order to make good caramel, it is important to melt the sugar little by little like this. When you want to mix, tilt the pot like this. The sugar is gradually melting. When it melts, add the next granulated sugar. And as soon as you add the granulated sugar, involve the unmelted granulated sugar
in this melted part. If you do not dissolve the sugar quickly, the already melted part will be burnt first. As you need to make it the same burnt level evenly, so please shake the pot to melt it. As all the granulated sugar has melted, I’m going to start burning it. At this time, leave the pot without shaking. Small white bubble is coming out. This small bubble swells and turns into a big bubble. When these big bubbles gradually disappear and turn dark brown, turn off the heat. Once you turn off the heat,
add all the heavy cream at once. Caramel will harden a little when you add heavy cream, so I will melt the hardened part again now. Let’s heat it again and mix it with a heat-resistant rubber spatula. And add Cafeline during this process. It completes the coffee caramel. You don’t have to sieve the Cafeline. After adding Caffeine, stir it for about 30 seconds. Keep the heat between low and medium. Stir it with a rubber spatula at the end. Boil it down to about 2/3 to half. Okay, it’s done. Boil down until a little thick like this. If you add it to chocolate even though it is still smooth, the chocolate may be too soft and won’t harden, so boil it down a little. Then, pour this hot caramel sauce on chopped chocolate and butter. I’m going to melt the chocolate and butter by the heat of hot caramel. It won’t melt completely if you stir it immediately, so leave it for at least 1 minute. You can mix it evenly by leaving it for a while. The “coffee caramel rich chocolate” is completed when the entire chocolate becomes glossy. If some chocolate or butter has not melted yet, put it on a bain-marie to melt it. Be sure to make the temperature of the bain-marie
at 50 degrees. If you put it on piping hot water, it would be separated a little. Line a parchment paper
in an 18 cm x 18 cm square tin and pour the caramel chocolate into it. Then cool and harden it in the fridge or freezer. Let’s cut it soon after it cools and hardens. When you cut the chocolate, remove the parchment paper from the sides first. Then I’m gonna warm a knife to cut it. You can cut it neatly like this by warming the knife well. You can cut it one, two or three times in a row, so be sure to warm the knife before you cut. As chocolate will stick to the knife, so wipe off this stuck chocolate before moving on to the next work. If you warm the knife again
though the chocolate is still on, the chocolate on the knife will burn. Be sure to wipe it off after cutting. After cutting the chocolate, let’s mix the cocoa powder and Cafeline. It’s about a one-to-one ratio. Mix the same ratio of Caffeine (coffee powder) and cocoa powder, and sieve well. Then, dust the powder on the surface of the chocolate. OK. It’s ready to eat. I sprinkled it on the chocolate this time but you can also put the each piece of chocolate in this Cafeline and cocoa powder mix to coat. Try putting chocolate in this powder if you want to feel coffee well. Now, the coffee caramel chocolate is ready, so I would like to do a short food report. Can you see it? What’s the difference from
ordinary nama (rich) chocolate? Itadakimasu. What? It’s so rich. So happy❤ It’s delicious, ha ha! Well, I can’t find any word. lol I’ll sort out my feelings and tell you. The Cafeline made it a very acquired taste. I have uploaded a video of caramel nama chocolate before. The caramel nama chocolate was delicious enough but the deliciousness became about 120% when the Cafeline was added. You know, coffee has a sour taste, right? This sourness has added to the chocolate. There is no sourness in chocolate, heavy cream, and caramel. Some chocolates have sourness, but basically couverture has almost no sourness. There are some Valrhona’s chocolate
that have strong sourness, but in many cases, the sourness of bitter chocolates and couverture chocolates are not so strong. However, when coffee is added, the chocolate gets sour. So it will be a wine-like taste by being added bitterness, sweetness, scent of caramel and sourness. It’s been about a minute since I ate that, but the taste still remains in my mouth and nose. This is really nice. I have to stop because it is delicious. I should stop eating. Don’t eat more than 3 a day. lol You can eat just 1 each in the morning, noon,
and evening. You might eat too much as this is more than delicious. Anyway, the taste is very matured. Do you guys know the feeling that you can’t help closing your eyes when you eat? I felt like to close my eyes at the moment I ate it. It was really good. If you give this someone on Valentine’s day, , , it will, , , you know? He would ask you out on a date. lol This chocolate is amazing. So I want everyone to make it for Valentine’s Day. Alright. That’s all for today. If you enjoyed this video, please like and subscribe to my channel. See you soon on my other videos. Bye bye.

初心者にオススメ”お菓子の基本動画”はこちら
https://bit.ly/3hBLU4G

“お菓子の超解説動画”はこちら
https://bit.ly/31wCx0d

【　こだわり食材扱ってます　ショップページはこちら　】
BASE
https://6kitchen.thebase.in

コーヒーキャラメル生チョコ
材料
グラニュー糖　　５０ｇ
生クリーム　　　１８０ｇ
カフェリーヌ　　５ｇ
チョコレート　　２００ｇ
バター　　　　　５０ｇ

ココアパウダー　５ｇ
カフェリーヌ　　５ｇ

Coffee caramel rich chocolate
Ingredients:
・50g Sugar
・180g Heavy cream
・5g Coffee powder
・200g Chocolate
・50g Butter

・5g Cocoa powder
・5g Coffee powder

定期的にお菓子の解説動画を投稿しているので
良ければチャンネル登録をお願いします
チャンネル登録後にベルマーク🔔を押すと最新動画の通知が届くようになりますので、
見逃さないためにもベルマークもぜひ押してください❤

Welcome to Roku Kitchen
We post the recipes for desserts mainly. Your comments encourage us so much .
Any comments are welcome.
We are looking forward to communicate with you all.
If you have any request that you would like us to make, please let us know via comments❤️

■Please subscribe our channel
https://bit.ly/3f0piJn

We post the recipes of Oyatsu (Snacks or desserts in Japanese) on a regular basis. Not to miss out, on new videos, please subscribe our channel.
Also, please turn on the notification bell🔔 of this channel after subscribing so that we can let you know when we post new videos💕

【最新情報が届く！藤六愛の公式LINEはこちらから】
公式LINE　https://lin.ee/zhMrzVc

動画販売サイトが新しくなりました！
https://vimeo.com/user92933894

【　月額550円で学べる料理教室！ろくキッチンplusの詳細はこちらから　】
https://note.mu/fujiroku_ai/n/n1c7cd81b73a8

【ろく先生のオンラインお菓子教室はこちらから】
http://rokukitchen-webshop.com/official/online-school/

体験入学はこちら
http://rokukitchen-webshop.com/official/experience-admission/

Instagram
https://www.instagram.com/roku.sensei/
もし私のレシピでお菓子を作ってくださったときは、
#ろくキッチン をつけて投稿してもらえると嬉しいです
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローお願いします。

ホームページ
http://rokukitchen-webshop.com/official/

メルマガ
https://lobster-ex.com/rg/18657/22/

【ろく先生が使用している道具紹介動画】

概要欄に動画にて紹介した道具のリンク貼っています

█ 音楽・効果音素材
DOVA-SYNDROME
効果音ラボ 　https://soundeffect-lab.info/

お仕事の問い合わせはこちら
wisteria0421.shop@gmail.com

#キャラメルチョコの作り方
#コーヒーキャラメルチョコの作り方
#コーヒーキャラメルチョコ
#バレンタインデー
#バレンタインチョコ