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How to make "Emerald marine Chocolate mint tart" - YouTube
Channel: Chocolate Cacao チョコレートカカオ
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Hello everyone, Cacao!∴∵ゞ(´ω`*)♪
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This time I made a quirky chocolate mint tart.
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First, make the tart.
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Cream the butter and sift in the powdered sugar.
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Sift together the flour and cocoa powder.
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Beat 1 egg.
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Whisk in a hot water bath at about 55 degrees Celsius.
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Mix it a total of 36g in about 3 batches.
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Add the sifted flour in about two batches.
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There should be a little bit of powder left at the end.
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Wrap it in plastic wrap and chill in the refrigerator.
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Flour the workbench and stretch the dough.
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Stretch it out to a thickness of 3 mm.
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Stretch the dough and chill in the refrigerator for about 30 minutes.
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Grease a 20cm tart tin with unsalted butter and leave to cool.
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Press the sides in firmly, too.
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Poke holes in the dough with a fork.
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Put in the refrigerator again for 30 minutes.
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Place the tart stones on a cookie sheet or other surface.
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Once baked, brush the tart with the egg yolk.
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Lower the temperature and bake again.
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Chop the chocolate.
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Zakzak, zakzak, zakzak, zakzak...
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You can warm the whipped cream in the microwave with the chocolate.
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If the cream boils, stop halfway through.
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Spread a thin layer on the tart.
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This will allow it to cool and harden.
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Place the remaining ganache in a squeeze bag.
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Chill in a squeeze bag in the refrigerator to loosen up a bit and squeeze.
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As small and small as possible.
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This was inspired by a coral reef. It serves to stop the jelly from slipping.
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This will allow it to cool and harden.
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Mix the agar and granulated sugar together.
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The coloring was done with the color of MONIN syrup.
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However, it doesn't produce nearly as much of a soothing, cool feeling.
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For a cooler sensation, you'll need other ingredients such as peppermint essence.
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Warm up the agar, melting it thoroughly.
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Let the temperature cool.
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Adjust the temperature to about 35°C.
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Act immediately as the jelly hardens when the temperature drops below 35 degrees Celsius.
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Chill in the refrigerator for a few hours to harden.
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Finished!
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Just do it.
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Adding cacao, Sprinkle ∴∵ゞ(´ω`*)
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Sprinkle sprinkle sprinkle sprinkle sprinkle,,,
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Sprinkle~
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Nice cacao!∴∵ゞ(´ω`*)♪
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Bon appetit!
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Softer than gelatin.
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The tart is crispy and delicious.
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The jelly is cold and tasty, but it doesn't leave the coolness of the mint behind.
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I should have added peppermint essence separately...
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The jelly is light blue in color. The chocolate has turned it an emerald green color.
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But oh well, it was delicious.
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That can be improved upon, so we'll think about that after next year.
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May the force of cocoa be with you.
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This time I was inspired by tomei's "Transparent Lemon Tart". (With her permission.)
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It's a very nice book. I encourage you all to take a look at it in the bookstore.
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You can also follow me on Twitter and Instagram.
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Please subscribe to the channel and click the "Like" button.
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Thank you for watching.
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