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Opera Coffee flavor Chocolate Ganache / Handmade Valentine's Day gift

-Materials - (for 6 pieces approx. 30 x 30 x 22 mm size) Milk chocolate raw chocolate] (bottom layer) Meiji Milk Chocolate: 100g (50g) Fresh cream 42%: 40g (20g) Instant coffee powder: 2g Butter: 8g [White chocolate raw chocolate] (middle layer) meiji white chocolate: 50g (1 and 1/4) Fresh cream 42%: 23g Instant coffee powder: 0.3-0.5g Butter: 8g [ Glazier ]. A - Granulated sugar: 25g A - Cocoa powder: 10g A - Water: 15g A - Fresh cream 42%: 13g Gelatin sheet: 2g Soak the gelatin in cold water. Combine A in a small saucepan and stir over heat to dissolve. When the mixture comes to a boil, add the cream and stir, then bring to a boil again. When it comes to a boil, add the drained gelatin and mix well. Strain the mixture and pour it over the top when the temperature is 35 degrees Celsius. Opera raw chocolate: about 92 x 62 mm with the edges cut off About 30 x 30 x 22 mm

 This time we will make opera-style raw chocolate. First, cut a paper carton to make a mold. Measure the inside dimensions and fold the cookie sheet to fit. Prepare the ingredients.First, dissolve the instant coffee in the cream. Melt the mixture by heating it gently at first. When melting chocolate in the microwave, heat it up in several batches. The chocolate should remain slightly melted. Bring the cream to a boil with the coffee dissolved in it. Stop midway through the boiling process. As soon as the cream comes to a boil, mix it with the chocolate. Once the whole mixture is lightly mixed, turn the center. When the mixture has cooled a bit to below 40°C, add the butter. For the white chocolate, use a very small amount of coffee. The rest is the same. Note that each piece of white chocolate weighs 40 grams. Add one row. As soon as it boils, turn off the microwave and add it to the chocolate. Soak the sheet gelatin in cold water and let it soften. Just warm it up at first. As soon as it boils, stop the microwave. Put the glaze as thin as possible, don't put it all in. Cut the edges with a warmed knife. From here, cut it to your desired size.If you're going to put it in a box, you might as well measure it before you cut it. I used a stand and cut it with thread. Finished! Just do it. Adding cacao, Sprinkle ∴∵ã‚ž(´Ï‰`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle,,, Sprinkle~ Nice cacao!∴∵ã‚ž(´Ï‰`*)♪ Bon Appetit. The 3cm square was a bit large. It has a nice coffee aroma. Chocolate still goes well with sweet milk chocolate.The white chocolate reminds me of the buttercream in opera. Yup. It was delicious.Maybe it was good because it looked different. May the force of cocoa be with you. This is an example of a failure when placed in a box bought at a 100 yen store. Sometimes when you put glassage on paper, it doesn't come off well. I try not to put it all on. Try coating the film with salad oil.You may need to use a variety of devices. It depends on the condition of the glassage, so it's hard to say.This one was fine. If there is a better way, please consider it. Also, make sure you use the contents of the paper pack. If you make it into a jelly, it will be less sweet.You might want to add a little sugar to it. May the force of cocoa be with you.



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