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Cat Chocolat
/ @greatlunchtokyo
Cacao! ∴∵ゞ(´ω`*)♪
This time it's a chocolate dessert inspired by a cigar.
I enjoyed Decadence du Chocolat's product, so I decided to make my own in homage to their product.
I don't know the actual recipe or method at all, but I was able to make it look like this.
Original tribute to Décadence du chocolat Cigar Chocolate
www.decadence.jp/view/item/00...
0:00 Cigar Chocolate
0:27 Ganache.
4:11 Chocolate coating
6:21 Wrapping example
6:53 Completion
7:14 Tasting
7:47 Cacao Notes (Cacao Sake and Plum Wine)
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Twitter : / chocolateseijin
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Ingredients
[ Ganache ]
55% chocolate: 160g
42% whipped cream: 75g
Unsalted butter: 20g
Rum: 15ml
Invert sugar: 15g
Honey: 8g
[ Method ]
1. chop the chocolate and melt it a little
2. Add the honey inverted sugar to the cream and mix while boiling.
3. Emulsify the chocolate and boiled 2 together
4. mix in the rum
4. when the temperature has cooled to about 40 degrees Celsius, add the butter and melt it.
5. Put them in a 20 mm piping bag with a mouthpiece and place them in the refrigerator to harden.
6. Soften the ganache in the squeeze bag and squeeze it to 15 cm long and harden it again.
Apply a thin layer of chocolate and dust with cocoa powder to finish.
[ Finishing ]
Chocolate for coating: just the right amount
Pure cocoa powder: a good amount
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Invert sugar Trimoline
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#chocolate
#ganache
#sweets
#cigar
#ChocolateCacao