バレンタインに贈るボンボンショコラ/How to make blue bonbon chocolate

How to make blue bonbon chocolate Click on when registering and select "all" as soon as possible I will tell you new videos Thank you for watching the video. →https://goo.gl/gcUk3d 【Instagram】 https://www.instagram.com/chez.sucre/... 【Twitter】   / chezsucre   ◆ Chocolate tempering 250g…White chocolate 10g…Butterfly pea ① Prepare 250g of white chocolate and chop 1/3 into small pieces. ② Dissolve the remaining 2/3 of the white chocolate in a water bath at 60 ° C or in a microwave oven at 500w several times for 20 seconds. Warm the melted chocolate to 45 ° C and add the butterfly pea while sieving. ③ Add chopped white chocolate to the chocolate warmed to 45 ℃ and lower the temperature to 27 ℃. ④ Pour the chocolate into the chocolate mold and tap it lightly to remove the air bubbles contained in the chocolate, and then remove the excess chocolate. ⑤ Remove the dripping chocolate with a card and let it rest in the refrigerator for 2 hours. ◆ Ganache 150g…chocolate 130ml…heavy cream 13g…butter 10g…Water candy If the above amount is used, there will be excess ganache, The surplus ganash can be poured into a mold and used as raw chocolate. ‥ ① Boil the black chocolate in a water bath at 60 ℃ or in a 500w range for 20 to 30 seconds several times to dissolve it slowly. Please note that boiling water and a long-time microwave oven will not harden. ② Put fresh cream, butter and starch syrup in a pan or measuring cup and heat to about 60 ℃. ③ Add warm cream to the melted chocolate, mix from the center and gradually emulsify. ④ Put ganache in a piping bag and pour it into a mold until about 8 minutes. If the temperature of the ganache is too high, the coated chocolate will melt, so it may be around 32 ° C. ⑤ Once, let it rest in the refrigerator for about 30 minutes, then temper the above tempered chocolate again, cover it, and let it rest in the refrigerator for one day. If you temper it, the chocolate will shrink, so it will come off the mold in about 2 hours, but please rest firmly.