ーTurn on the subtitlesー
You can turn on the subtitles for the recipe.
Change the language from the top right of the screen for the mobile phone.
For the PC, from the bottom right of the screen.
▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine ＊optional
※Never let the chocolate harden in the refrigerator after it has been temperature-controlled. The sugar and fat will come out on the surface of the chocolate and it will turn white. Once the chocolate has hardened, leave it for a day. You can put it in the refrigerator the next day.
The ideal temperature for hardening chocolate is 15-20℃. Once the chocolate has hardened, it can be placed in the refrigerator from the next day.
It must be followed if you want to make good chocolate.
Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36
-----------------------------------------------------------------
▼SUBSCRIBE
After subscribing to my channel, if you click the bell mark🔔, you can receive new video notifications.I would be grateful if I could get thumbs up!👍
SUBSCRIBE→bit.ly/2Re4VzS
/ emojoiecuisine