Cacao ! ∴∵ゞ(´ω`*) ♪
This time I made a chocolate mousse cake in the shape of a cacao fruit.
In the center, the sourness of cacao pulp, milk chocolate and The marriage of sweet chocolate mousse made it the best.

0:00 Introduction
0:07 Cocoa cookie
3:03 Cacao pulp jelly
4:19 Milk chocolate mousse
7:04 Chocolate mousse
9:25 Glassage

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[Ingredients]
[Cocoa cookies] (about 4 cookies, 3mm thick)
Butter: 25g
Powdered sugar : 20g
Egg yolk : 10g
A - Flour : 45g
A - Cocoa: 5g
A - Baking powder: 1g
[Preparation]
1. bring the butter to room temperature, add the sugar and mix well until the mixture turns white. 2.
2. gradually add beaten egg yolks, mixing well. 3.
Sift together ingredients A and mix until powdery. 4.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the dough to 3 mm in diameter with a rolling pin or the like, and cut out the dough with a mold of your choice. 5.
Preheat oven to 160-170°C and bake for 12-15 minutes.

[Cacao pulp jelly]
Gelatin: 2g
Granulated sugar: 12g
Pectin: 3g
Cacao pulp puree: 130g
Tremolyn: 10g
Lemon juice: 5g
[Preparation]
1. Reconstitute the gelatin plates with water.
Add the puree and tremolyn and bring to a boil.
Add granulated sugar and pectin and heat slightly.
Add the gelatin, cool to 28°C, and pour into molds.

[Milk chocolate mousse]
-PARTABONBU
Fresh cream 36%: 28g
Granulated sugar: 25g
Egg yolk: 55g
C - 36% whipping cream (whipped): 66g
C - Fresh cream 45% (whipped): 33g
D - Milk chocolate: 50g
D - Pata Bomb: 55g
1. For the parterre bombes, warm the cream in a saucepan slightly, then add branulated sugar and dissolve it.
2. Beat the egg yolks in a bowl, mix with a whisk and strain into the 1 syrup mixture.
3. Heat the mixture in a hot water bath, stirring with a whisk, until it thickens and becomes thick and fluffy.
4. Keep the melted milk chocolate at around 45°C. Add the parterre bombe and stir.
Add the whipped cream and pour into the mold.

[Chocolate mousse]
A - Couverture 56%: 100g
A - 36% whipping cream: 100g
A - Granulated sugar: 10g
B - 45% fresh cream: 30g
B - 36% whipping cream: 70g
[Preparation Method]
Blend and whip the cream of B.
Melt the chocolate from A and bring the cream to a boil to make the ganache.
3. Mix the whipped cream into the ganache and pour it into the molds.
4. Freeze for 8 hours.

[Glassage chocolat]
Granulated sugar: 125g
Cocoa powder: 50g
Water: 75g
Fresh cream 36%: 75g
Gelatin sheet: 7.5g
1. Soak the gelatin in water to soften, then drain.
Mix granulated sugar and cocoa powder in a saucepan.
Add water and mix.
When the mixture becomes glossy over heat, gradually add the cream.
5. Bring to a boil again, cook a little, and when it reaches about 55 degrees Celsius, add the gelatin, stir to dissolve, and strain.


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meiji fresh cream meiji tokachi 45
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Mesh baking sheet/Dumar Silpan SN290210
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silicone spatula
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Small pot (placed on 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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Silicon whipper TOMIZ
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Cassette stove
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Acrylic Ruler 3mm 2 pcs.
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Copper petit pan 10cm
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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