How to make Canele Chocolate mint ice cream

How to make Canele Chocolate mint ice cream

Everyone, cacao ~ ∴ ∵ ゞ (‘ω `*) ♪ This time, I will introduce a recipe for chocolate mint ice with canele coating. First, we will prepare the coating on canele mold. Slice chocolates and temper it. I did easy tempering with this sliced chocolate again. Divide it in about 7: 3, and make the lesser one smaller. I don’t touch the chocolate at the beginning until the chocolate get melted in a double boiler. After the first chocolate melted and it becomes around 45 – 50 ° C, put the remaining chocolate. Test it once the chocolate cooled to 32 ℃. Tempering is OK! Prepare for heat insulation. . . Keep 32℃. Silicone canele mold! Pour the Couverture chocolate into it! ﾉ￣□￣)ﾉ yaah Wow, This takes time… Clean up just little bit. Turn it over so that the bottom will not become thick, and solidify with a refrigerator. I will use egg yolk… Hmm??? Super weird (; ﾟ ﾛﾟ) Ah … ( ´ｰ` 😉 Separate Egg white and egg yolk, use egg yolk only. I have to use emergency eggs… There is big difference in size. Just keep egg white. I am concerned about the egg (;´Д`) A bit. . . No!!! I’m not gonna fall for it. Oh, but I should check inside. . . Wowヾ(*´ω｀*)ﾉ No way! There are two egg yorks! Haha, ahahahaha ~(´∀｀)♪ Oops!Σ(ﾟдﾟ;) Let’s use eggs before it goes bad in this way… Put sugar in egg yolk and mix until it turns white. Like this. Prepare ices, and make whipped cream. It’s ok with about 70% whipped. Put whipped cream in the beaten egg yolk bowl, and mix it. Warm milk. It’s done once the edge just started bubbled. Put peppermint liqueur in there. Color with mint liqueur and green food-color. Add the mint liqueur in the milk, and mix it in a bowl with beaten egg yolk and whipped cream. At the moment, You can add food color and mix it to adjust the color. Chocolate mixed in mint ice is a simple chocolate bar. Cut it to a reasonable size. Firstly, put about half of sliced chocolate in the mint ice, and mix it. Cool the ice cream in the freezer. I put it in about 3 hours and it was like this. Mixed well again. Put the remaining chocolate and mix it. Put it in the chocolate coated canele mold. And again, freeze it for about 6 hours. It completely freezed. Cover the top of it with coating chocolate. Well, it got dirty, but I’ll clean it later. Frozen again and take it out of the mold. I wonder if I can get it well… Wow, … I’m getting it. Oh! I did it! Looks good ♪ Let’s warm the kitchen knife and cut the canele and look at the cross section. canele completed! ∴∵ゞ(´ω`*) I want to taste the ice alone. This must be good ﾍ(ﾟ∀ﾟ*)ﾉ♪ Adding cacao, scatter∴∵ゞ(´ω`*) And MINTING! Nice cacao mint ∴∵！ This one is also completed! ∴∵ゞ(´ω`*) Bon appetit! This is 20% better than manufactured one. It may not be a matter of mood, but rather a high proportion of dairy products (?) It has a smooth mouthfeel and a rich taste. Cocoa powder absolutely should be added! It make a very good taste! Then, let’s try coated canele as well. This time, the coating chocolate was made thin. This brings some chocolate taste, and it is very tasty σ(´～｀*) It is perfect for the summer. Gochisosamadeshita (Thank you for the meal ~ ♪)

Cacao! ∴∵ゞ(´ω`*) ♪
This time is chocolate mint ice with Canele coating for the summer!
You can try to make chocolate mint ice cream only without coating!

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[This special material / tool]

■ Canele mold Silikomart SF 059 silicon mold
https://amzn.to/2GS8Lph

■ Peppermint Jet 27 700ml
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■ Black gloves Nitrile gloves
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[Ingredients]
Chocolate for canele coating: 150 g (Couverture)
Fresh cream: 200 cc
Milk: 100 cc
Egg yolks: 2
White sugar: 55 g
Mint liqueur: 45 cc
Chocolate bar: 30 g
Food color: appropriate amount

[Directions]
1. Thinly pour Couverture chocolate into a canele mold and solidify it.
2. Separate eggs into egg yolks and egg whites. (Do not use egg white)
3. Mix egg yolk and white sugar and beaten until it becomes white.
4. Whip fresh cream about 70% in another bowl. Then mix it with 3.
5. Warm up the milk just before boiling and add peppermint liqueur.
6. Pour 5 in 4 and mix, add chocolate with food color.
7. Pour it in a bat and freeze for about 3 hours.
8. Add the remaining chopped chocolate and mix the ice cream.
9. Pour the ice cream into the silicon mold of canele and freeze again.
10. Once it froze, cover the top of ice cream with coating chocolate like rid.
11. Frozen again and complete.

■ Radiation thermometer with laser point function
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■ Kitchen scissors
Kita Manufacturing Co., Ltd. Kitchen Sputter KS-203
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■ Camera:
SONY α 7 S II
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■ Lenz:
Nikon AF-S Micro NIKKOR 60 mm f / 2.8 G ED
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TAMRON: SP 90 mm F / 2.8 Di MACRO 1: 1 VC USD (Model F 017)
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SONY Vario-Tessar T * FE 24-70 mm F4 ZA OSS
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■ Microphone:
RODE VideoMic Pro Rycote VMPR
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