Cacao ! ∴∵ゞ(´ω`*) ♪
This time I made the trendy “Maritozzo” with simple bread and chocolate cream.
On the way, I noticed that it resembled something.
It was a famous illustration.
0:00 Highlights
0:26 Buns
2:48 Primary fermentation
3:46 Bench time
4:30 Secondary Fermentation
4:43 Baking
5:07 Chocolate ganache
6:12 Chocolate cream
9:12 Finished
9:35 Tasting
10:22 Cacao notes (“Maritozzo” at EATALY Harajuku)
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– Buns (bread)
A – Strong flour: 200g
A – Sugar (top white sugar): 20g
A – Salt: 3g
B – Milk: 140g (add as you adjust)
B – Dry yeast: 3g
Unsalted butter: 15g
– Ganache cream – A
Sweet chocolate 65%: 40g
Milk: 40g
1. chop the chocolate
2. put the milk into 1. boil the milk in a microwave oven
3. let it sit for a while to convey the temperature and then stir to emulsify.
4. spread thinly on bread dough
– Chocolate Whipped Cream
A – Sweet chocolate 56%: 50g
A – Milk: 25ml
B – Fresh cream (*1): 200ml
B – Granulated sugar: 15g
1. chop the chocolate or melt the chocolate, add the milk and heat it up.
2. emulsify the chocolate and milk.
3. add granulated sugar to the cream and whip to five parts.
Pour the mixture into the whipped cream and whip to combine.
5. Depending on the milk fat content, whip the cream further or just mix it in.
(*1) The video is done with 45% milk fat, which will quickly become stiff and soggy when combined with freshly whipped cream. If you use a blend of 100 ml each of 45% and 35% to make 40%, it will be easier to handle.
Mesh baking sheets / Dumar Silpan SN290210
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Silicones spatulas
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De’Longhi convection oven EOB2071J-5W
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Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
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VALRHONA Valrhona Fève Manjari 1kg 64% cocoa
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Black couverture chocolate
Valrhona “Caraib” (66% cocoa)
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Black couverture chocolate
Valrhona “Caraque” (56% cocoa)
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Mist spray (Shinkosha) I-17
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Silicon whipper TOMIZ
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Kitchen scissors
KITCHEN SPATTER KS-203
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