セリアのカヌレ型で作るボンボンショコラ🏷🤍/バレンタイン/生チョコ/シリコンカヌレ型

セリアのカヌレ型で作るボンボンショコラ🏷🤍/バレンタイン/生チョコ/シリコンカヌレ型

Today we are making bonbon chocolates using 100-yen canele molds! The molds were purchased at Selia. It’s nice and solid, except for the fact that it’s not. The first step is to temper the chocolate This is the process of adjusting the temperature of the chocolate to make it shiny and smooth. simple tempering without using a thermometer. Set aside 1/3 to 1/4 of the chocolate you want to This time, we will do it with one-third the amount, 20 grams. Chop the separated chocolate into small pieces. chop as finely as possible Chop up a third of each of sweet chocolate, white chocolate, and strawberry chocolate. Melt the chocolate of the one not chopped. Then add the well-chopped chocolate. Mix until completely dissolved. melted. If it doesn’t melt completely, heat it at 500w for about 10 seconds. Tempering Add matcha green tea to white chocolate . Mix the white chocolate with matcha Pour into a canele mold. You can fill it halfway. Turn over on cookie sheet. Remove excess chocolate. The dropped chocolates are also used later. Chill in refrigerator. Do the same for other chocolates. The strawberry chocolate was tempered unsuccessfully because the temperature at which it was warmed was too high! Failure to temper the chocolate will make it difficult for the chocolate to harden. You can see that it is more smooth compared to matcha. Be careful, it cannot be coated cleanly. Now to make the ganache to put inside! Melt the chocolate well and add the whipped cream. It’s hard to fail if you keep the cream warm. whipped cream makes it less likely It’s delicious with a splash of Western wine. .If it seems to separate, warm it up a little and mix it with a whipper. It is placed in a mold. Lightly smooth the surface. Chill in refrigerator. Cover with the chocolate you just dropped on the sheet. smooth the surface. It’s the bottom, so it can be appropriate! Once it’s solidified in the refrigerator, take it out. It’s colorful and cute when you make it with different flavors ♥ This is a properly tempered chocolate It’s shiny and beautiful. This one is a chocolate with a tempering failure. It’s hard to tell in the video, but you can see white spots. It’s called blooming, and it’s not a problem to eat, but it looks bad! It’s a little sad as it is, so I’m going to decorate it. Matcha and white chocolate, the best of both worlds! Freeze-dried strawberries It was super cute This time it was easy wrapping with a bag and cardboard It ‘s nice to write a message or the name of the other party It’s easy but cute wrapping It ‘s a simple recipe, so please try making it for Valentine’s Day The cross section looks like this Cross section looks like this the end that was smooth and delicious Thank you for watching until the end. Follow me! ! !

今回はseriaで購入したシリコンカヌレ型を使ってボンボンショコラを作りました！

〜カヌレチョコ（4〜5個分）〜

〈ミルク〉
チョコレート　　　　　60g（40gと20gに分けておく）
○チョコレート　　　　50g
○生クリーム　　　　　50g

〈抹茶〉
ホワイトチョコ　　　　60g （40gと20gに分けておく）
抹茶　　　　　　　　　3gほど
○ホワイトチョコ　　　60g
○生クリーム　　　　　30g

〈いちご〉
いちごチョコ　　　　　60g （40gと20gに分けておく）
○いちごチョコ　　　　60g
○生クリーム　　　　　30〜40g

〈デコレーション〉
ホワイトチョコ
ドライいちご
アザラン

1.40gの方のチョコレートを溶かす。そこに20gの細かく刻んだチョコレートを加え混ぜる。（完全に溶け切らない場合は電子レンジで10秒ほど温める）
2.カヌレ型の半分くらいまで、1のチョコレートを流す。チョコレートを型全体に広げ、型をひっくり返し余分なチョコレートを落とす。冷蔵庫に入れておく。
3.○印のチョコレートを溶かし、温めた生クリームを加え混ぜガナッシュを作る。
4.2の型にガナッシュを注ぐ。冷蔵庫に入れておく。
5.2の時に落としたチョコレートを再び溶かし、4に流して蓋をする。冷蔵庫に入れておく。
6.型から取り出したチョコレートを好みのデコレーションして完成。

【music 】

Sunset (Prod. by Lukrembo) https://soundcloud.com/lukrembo/sunset
Storybook(Lukrembo) https://soundcloud.com/lukrembo/storybook
Tower(Lukrembo) https://soundcloud.com/lukrembo/tower

▼使用している道具
耐熱ガラスボウル　https://amzn.to/3MPMkqs
ゴムベラ　https://amzn.to/41i4WDL
泡立て器　https://amzn.to/41C7Pzg
キッチンはかり　https://amzn.to/3Lbc6UP
温度計　https://amzn.to/43De7At
ハンドミキサー　https://amzn.to/3mLhXqw

アマゾンアソシエイトのリンクを使用させていただいています。