How to make Caramel Chocolate Pudding

How to make Caramel Chocolate Pudding

Everyone, cacao〜∴∵ゞ(´ω`*)♪ This time, I made a pudding having separated chocolate and caramel layers. I was able to do very well♪ First I will make caramel.ヽ(´ω`)ノ Put a handful of granulated sugar and heat it. It melts like water.Σ(ﾟㇿﾟ」)」 Put the rest of sugar separately about 3 times. I just added granulated sugar, I didn’t add hot water. After a small bubble comes out, it returns to liquid. Put hot water paying attention to splashing.ヾ(￣０￣；ノ Adjust the taste and remove it from the fire. Filter it just in case.ヾ(*”ε”) Put it in a glass. Keep it in a refrigerator until use it. I use three egg yolks. Especially eggs are easy to get condensation and damaged in summer, so be careful.o(´Д`)o It is all summer’s fault. Then, add granulated sugar to the egg yolk and whip it. It is better to use a hand mixer because it’ll make you very tired.ヾ(´ε｀;)ゝ Melt the powdered gelatin with hot water. Chop the chocolate. Put it in a pot after chopping it. Add milk, whipping cream and cocoa powder. Then, melt chocolate while warming it. I warm it up in lower temperature without boiling because it is only for melting and mixing the chocolate. (o￣∀￣)ノ” Remove it from the fire, add the melted gelatin and mix well. Mix with whipped egg yolk. Filter this with a fine strainer etc. Put the pudding dough in a glass after cooling with ice water etc. Stir it cooling down, make it cold uniformly, then good to put it in a glass. Caramel also looks good.ε-(´―`*) If you cannot remove bubbles shaking it, it would be better to use a grill lighter etc. Cool it in a refrigerator for about 3 hours and solidify it.ヾ(´―｀) I’ll decorate the surface of the pudding with chocolate.ヽ(゜～゜o)ノ Cut chocolate, melt it… This time is simple chocolate tempering with flake method. Make cornet with a cooking sheet. Put the tempered chocolate… I will draw a picture on the sheet. (￣∀￣) Turn the completely solidified pudding glass upside down and put it on chocolate. Peel off after cooling in the refrigerator. ╭(･ㅂ･)و̑ Good! Make adjustment with a kitchen knife… Like this～♪(‘ω’و )و Spread the chocolate lightly and make ‘Copeau(Chocolate chip).’ It is OK even with ‘Silpat.’ If the tempering succeeded, the chocolate will shrink and the paper will get twisted. (‘ө’)ノ After softening the chocolate slightly at low temperature and flatten it, shave it with a small hard spatula etc. Oh, I couldn’t roll it. Mistake…(゜-゜; Then, I will decorate it using the copeau chocolate chips. (｀_´)ゞ Adding powder sugar and… Adding Cacao ∴∵ゞ(´ω`*) Sprinkle,,Sprinkle,Sprinkle,Sprinkle,Sprinkle,Sprinkle ∴∵ゞ(´ω`*) Sprinkle~ ∴∵ゞ(´ω`*) Nice cacao! Same puddings, but I made them in three appearances!! The inside is like this. It’s smooth texture without separation. (´∀｀)b Good! Let’s have it♪ I have a slight resistance to break this.ヾ(;´▽｀ Oh, yes! It looks delicious…(゜﹃゜) Rich and smooth! Delicious! (゜∀゜) Caramel hot spring gushes out. (*´ェ`*) Caramel and chocolate have different taste each, bitter and sweetness. The pudding has deep flavor. How about the pudding with copeau chocolate chips? Chips collapse on the tongue, I can enjoy a different texture! It is really delicious pudding.ヾ(´ρ`)〴 yeah Thank you for the meal~♪ I thought that ‘Copeau(Chocolate chip),’ could be shaved with a peeler. I decided to make it by hand because it was too small not like my expectation. I want to blame everything on summer including this. (ノω`*)・・・ It is better if I could make it thinner a little, but it was a good experience. Please subscribe Channel, Turn on notification, Like this video. Thank you.

This time I introduce a recipe of chocolate pudding having the rich and smooth tastes without baking.
Actually, it is difficult to cook because there is a possibility of separation, but if you are careful about the temperature and use couverture chocolate, you can make the taste like high-end store product at home.

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[Caramel Indredients] (About 5-8 pieces)
Granulated sugar: 100 g
Hot water: 40 g

[Directions to make caramel]
1. Heat the pan on low heat and put a handful of granulated sugar.
2. Once the granulated sugar started melting, put the rest of the sugar in three parts and take care not to burn.
3. When big bubbles are made in the whole pan, change the heat to low and keep heating it more.
4. When it gets smoky and it looks like oolong tea, add hot water scattering it with a spatula.

[Chocolate Printing Ingredients]
Material (5-8 servings)
Egg yolk: 3 pieces
Granulated sugar: 30 g
Milk: 300 ml
Whipping cream: 120 ml
Chocolate: 140 g (Couverture chocolate about 50% recommended)
Cocoa powder: 20 g
Powdered gelatin: 5 g
Water: 30 ml

[Directions to make chocolate pudding]
1. Mix egg yolk and granulated sugar in a bowl and whip it.
2. Melt the gelatin with lukewarm water.
3. Put chocolate, milk and whipping cream into the pan and melt the chocolate warming it on low temperature.
4. Add gelatin to 3, mix well, pour it into 1 and filter with a strainer etc.
5. Firmly cool it down with ice etc.
6. Put it in the glass of caramel and harden it for more than 3 hours in the refrigerator.