How to make "Chocolate mint mousse tart"

Cacao ! ∴∵ゞ(´ω`*) ♪ This time, it is a tart cake (petit gateau) with chocolate mint mousse on top. The mousse on top is sooo refreshing and the tart is smooth and melted with milk chocolate ganache. This is the season of chocolate mint. 0:00 Introduction 0:26 How to make chocolate mint mousse 4:32 How to make Tart Chocolates 9:13 How to make milk chocolate ganache 11:16 How to make dark chocolate ganache 12:59 Tasting 13:55 Cacao notes: Introduction of separated failures [ Book ] Chocolate Cacao Recipe Book on Sale Now! How to make dark chocolate ganache Chocolate sweets BOOK https://amzn.to/2t4l6Wo [ SNS ] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   Ingredients - Silikomart SF012 (about 10 pieces) Chocolate Mint Mousse A - 80% dark chocolate: 30g A - Gelatin powder: 6g A - Water: 20g A - Milk: 150ml Granulated sugar: 10g White chocolate: 220g Mint liqueur: 50ml Mint essence: about 12ml (about 50 shakes) Fresh cream 36%: 200g Food color (Sky blue, Leaf green): appropriate amount [recipe] 1. 1. Blot gelatin in A with cold water. Chop the chocolate. Add granulated sugar to milk and bring to a boil. Put the white chocolate into the boiled milk to make a ganache and mix in the mint liqueur. Add the gelatin and adjust the color. Whip the cream and adjust the color with food coloring. When the chocolate liquid (5) has cooled to around 34°C, combine it with 6. Do not use a whipper, but use a rubber spatula to mix. Put the chopped chocolate in a silicon mold and freeze. Ingredients (for 6 x 70mm tart moulds) Ingredients for the cocoa tart dough (choucre) A - unsalted butter: 75g A - Almond powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Cocoa powder: 10g A - Whole egg: 30g Flour: 120g [Directions] 1. Sift together A Cream the butter. Add A in several times, mixing well each time. Pour in the egg mixture 3 to 5 times, a little at a time. Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture. Add the flour mixture to the sifted mixture in two or three batches. Wrap the dough in plastic wrap and refrigerate for at least 3 hours. Flour and roll out dough to 3 mm thick. Set the dough in a mold and lightly poke holes in it with a fork. Line a baking sheet with aluminum foil and place a tart stone in it (aluminum is better than a baking sheet). Preheat the oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. If there is not enough time, bake more. Milk chocolate ganache (for about 6 tarts inside) Milk chocolate: 150g Fresh cream (about 36% milk fat): 150ml Sugar syrup: 30g Recipe] Add the syrup to the cream and bring to a boil. Pour the boiled cream over the chocolate and let it emulsify. Emulsify thoroughly with a bar mix. Dark chocolate ganache (top) Sweet chocolate (80%): 20g Milk: 25g How to make] Boil the milk in the microwave and add it to the chocolate. 2. After a while, mix well to emulsify. Silikomart SF012 silicone mold 7cm 62ml 6 pieces https://amzn.to/2RZvCu9 Silikomart SF002 [parallel import]. https://amzn.to/3bqUthl TOMIZAWA Peppermint Essence / 30ml TOMIZ/CUOCA (Tomizawa Shoten) https://amzn.to/3eQe3Wt Peppermint Jet 27 700ml https://amzn.to/2ktZ4oi Tart rings with holes 7cm https://amzn.to/3ynm6Cb Tart ring 7cm https://amzn.to/3ojc9AO Baking sheet with mesh / Dumar Silpan SN290210 https://amzn.to/2MrlMM6 Silicones spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Meiji meiji white chocolate 40g x 10 pieces https://amzn.to/2N6flwV Meiji meiji black chocolate 50g x 10 pieces https://amzn.to/2tJ0JdG Delonghi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Silicon whipper TOMIZ https://amzn.to/2DlhfIU Shovel spoon http://amzn.to/2wONkUL Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 3mm, set of 2 https://amzn.to/2xW5hTr Hand mixer (The volume is turned down in the movie.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Corporation Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ The above links are using associate links. 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 or food industry 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 referring to this page or linking to the URL, and do not sell them as products. This is a violation of YouTube fair use and will be dealt with accordingly. #chocolateCacao #ChocolateMint #mint