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ASMR Cooking / Chocolate ice cream recipe

Chocolate Cacao チョコレートカカオ
4.66M subscribers
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8.8M views 7 years ago
[SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   niconico : https://www.nicovideo.jp/user/1044719... cookpad : https://cookpad.com/kitchen/1890523 It is hot recently, so I will make ice cream this time! ∴ ∵ ('ω `*) Tempering depends on the cacao content. Also, it seems better to use balls larger than the pot. ■ Silicon mold Silikomart SF 026 http://amzn.to/2 wQZso 3 ■ Black Chocolate Tempering (Couvertur) · Melt the chocolate around 45 ° C · Reduce to 27 ~ 28 ° C to crystallize · Raise it to 31 ~ 32 ℃ and use it at working temperature ■Cooking ingredientsl (for 4 people) Coating chocolate: 100 g Chocolate (cacao 75%): 30 g Milk: 250ml Fresh cream (45%): 50 ml Vanilla Beans: 1/2 Egg yolk: 3 pieces Sugar: 50 g Chocolate syrup: as needed Black Cocoa Biscuit: as needed ...more
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How to make "Emerald marine Chocolate mint tart"
ASMR Cooking / Chocolate ice cream recipe
179KLikes
8,807,092Views
2017Jul 7
[SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   niconico : https://www.nicovideo.jp/user/1044719... cookpad : https://cookpad.com/kitchen/1890523 It is hot recently, so I will make ice cream this time! ∴ ∵ ('ω `*) Tempering depends on the cacao content. Also, it seems better to use balls larger than the pot. ■ Silicon mold Silikomart SF 026 http://amzn.to/2 wQZso 3 ■ Black Chocolate Tempering (Couvertur) · Melt the chocolate around 45 ° C · Reduce to 27 ~ 28 ° C to crystallize · Raise it to 31 ~ 32 ℃ and use it at working temperature ■Cooking ingredientsl (for 4 people) Coating chocolate: 100 g Chocolate (cacao 75%): 30 g Milk: 250ml Fresh cream (45%): 50 ml Vanilla Beans: 1/2 Egg yolk: 3 pieces Sugar: 50 g Chocolate syrup: as needed Black Cocoa Biscuit: as needed

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Chocolate Cacao チョコレートカカオ

4.66M subscribers