Happy cacao new year ! ∴∵ゞ(´ω`*) ♪
I wish you a happy new year.

This time, I made a "Kagami-mochi" with chocolate.
"Kagami-mochi" is a part of Japanese culture.
It is used to welcome the New Year.
I made the center part with mousse and jellies so that you can actually eat it, and the cross section was inspired by the Japanese flag.

0:00 Digest
0:21 Chocolate Kagamimochi Shell
1:42 Raspberry and Strawberry Jellies
3:34 Almond sponge (Biscuit Joconde)
5:17 Vanilla Mousse
8:42 Chocolate stand (three sides)
12:02 Tangerine chocolate jellies
15:47 Completion
16:05 Tasting
17:08 Cacao notes (on vanilla mousse)

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Raspberry and strawberry gelée
A - Raspberry puree: 68g
A - Raspberry puree: 68g
A - Granulated sugar: 30g
A - Gelatin sheet: 3g
Kirsch: 2g
[Method]
Combine ingredients A in a small saucepan and mix thoroughly over heat.
When the mixture comes to a boil, remove from heat, cool to 60°C, add gelatin and kirsch, mix and freeze.

Biscuit joconde
A - Almond powder: 50g
A - Granulated sugar: 50g
A - flour: 10g
B - egg white: 50g
B - granulated sugar: 15g
[Method]
Combine A and sieve.
2. Combine B to make a stiff meringue.
Pour 1 into 2 at once and mix with a wooden spoon to blend.
Place in a squeeze bag and squeeze with a 13mm round tip.
Preheat the oven to 160°C and bake for 25-30 minutes.

Beaumescent syrup 18°.
Water: 50ml
Granulated sugar: 34g
[Method]
1.Put the sugar in a pan and add the water.
Heat over medium to low heat and cover with a lid.
When the water becomes transparent and the sugar has completely melted, cover the pan and wait until it cools down.

Vanilla Mousse (Mousse Vanille)
A - Fresh cream 35%: 125g
A - Non-adjusted milk: 125g
A - Granulated sugar: 10g
A - Vanilla bean: 1/2 stick
B - Egg yolks: 30g
B - Granulated sugar: 10g
A - gelatin sheet: 4g
Egg white: 35g
Lemon juice: a little
Granulated sugar: 40g
[Method]
Soak the gelatin in cold water.
Whip the cream to 50%.
Beat egg yolks and white sugar together.
4. add vanilla to milk and bring to a boil. 5.
Stir the boiled milk into the egg yolk mixture.
6. return the milk mixture to the saucepan and heat to 80°C. 7.
7. scrape out the vanilla pods in a colander, add the gelatin and mix to dissolve.
8. cool to around 32°C
Whisk the egg whites with the lemon juice on high speed and add the granulated sugar to make a stiff meringue. 10.
10. add a little of the anglaise to the meringue and mix in the rest.
Finally, add the cream and mix until just combined.

Tangerine juice: 80g
Tangerine juice: 80g
Water: 20g
Pectin: 3g
Granulated sugar: 20g
[Method]
Put all ingredients in a small saucepan and stir over heat to dissolve.


[Tools used in the video and recommended tools]

Silicones spatula
https://amzn.to/2X1EIru

A small pestle (placed on the gas stove)
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Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture white chocolate
Valrhona "Fave Evoire
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Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

Copper petit pan 10cm
https://amzn.to/2CmhQGv

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.

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#kagamimochi
#foodart
#showpieces
#chocolate cocoa
#chocolate