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)
[ Book ] Chocolate Cacao Recipe Book on Sale Now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
https://amzn.to/2t4l6Wo
SNS ]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
– 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
https://amzn.to/2MrlMM6
Silicones spatulas
https://amzn.to/2X1EIru
De’Longhi convection oven EOB2071J-5W
https://amzn.to/2GdAhm4
Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
https://amzn.to/2vHGSQq
VALRHONA Valrhona Fève Manjari 1kg 64% cocoa
https://amzn.to/2CnyW6W
Black couverture chocolate
Valrhona “Caraib” (66% cocoa)
http://amzn.to/2F3Nfh5
Black couverture chocolate
Valrhona “Caraque” (56% cocoa)
http://amzn.to/2wRazO9
Mist spray (Shinkosha) I-17
http://amzn.to/2sKFpYi
Silicon whipper TOMIZ
https://amzn.to/2DlhfIU
Kitchen scissors
KITCHEN SPATTER KS-203
http://amzn.to/2gqjBvJ
All text, images, and other content in this channel may not be used or reproduced without permission.
The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related companies or video producers.
It is a work of art for personal viewing and enjoyment. It is an art video work.
Please do not publish videos with similar content or recipes without reference or URL link to this page, and please do not sell them as products.
#maritozzo
#chocolate
#chocolateCacao