Cacao ! ∴∵ゞ(´ω`*) ♪
This time it's Mandian, where you melt the chocolate and pour it into a mold.
We tried many things and had some failures.
I will tell you whether it goes well with chocolate or not by tasting.

0:00 Introduction
0:25 Preparation of nuts and pastries
0:50 Roasting raw nuts
1:51 Dark chocolate mandarin
2:00 Water Tempering of Dark Chocolate
3:37 White Chocolate Mandiant
3:54 Ruby Chocolate Mandyns
4:25 How to Make Matcha Chocolate and Tempering with the Flake Method
5:57 Blue Chocolate Mandiant
6:35 Lotte Ghana Pink Chocolate Mandiant
7:27 Milk Chocolate Mandiant
8:38 Finished
8:50 Wrapping the Mandian
9:01 Tasting
13:51 Cacao notes (mistakes made when melting chocolate in the microwave)

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This is a book about chocolate sweets. Chocolate Sweets Book
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[Chocolate used]
Dark chocolate Cacao Barry Extra Bitter 64
https://amzn.to/36VniAw

White chocolate (matcha, blue, white. (Matcha, blue, white. Different shapes but the same)
https://amzn.to/36W3i0J

Milk chocolate Daito Cacao Lacte 38
https://amzn.to/3p2856V

Ruby chocolate 100g
https://amzn.to/2NFwrlH

Ruby chocolate 1.5kg
https://amzn.to/2TqfPUj

Lotte Ghana Pink Chocolate
https://amzn.to/3rNKsRt

Blue cocoa butter PCB
https://amzn.to/3pRtyRf

[Nuts and sweets used]
Pistachios
almonds
Macadamia nuts
Cashew nuts
Walnuts
Pecan nuts
Pumpkin seeds
Peanuts
Granola
Dried cranberries
Dried figs
Banana chips
Dried strawberries, flakes
Dried raspberries, flakes, granules
Coconut long
Dried mango
Raisins
Sultana Raisins
Green Raisins
Orange Confit
Oreo Bits Vanilla Cream
Unrefined soybeans
Black soybeans
Caramel Corn
Coffee Beans Espresso Roast
Dried Mandarin Oranges
Chocolate Crunch

Dark chocolate
Water cooling method tempering
Melt the chocolate and bring it to 50°C
Cool with water to 27°C.
Use a hair dryer, hot air gun, or hot water boiler to raise the temperature to 31-32°C. Tempering is complete.

Matcha chocolate
White chocolate: 160g (chop 40g, melt 120g, flake tempering method)
Matcha powder: 15g
1. Chop 40g of white chocolate.
2. Melt 120g white chocolate in hot water and sift in matcha powder.
Keep the mixture warm while heating the water.
When the mixture is thoroughly mixed and the chocolate is about 43-45°C, remove from the boiling water.
Add the chopped chocolate, mix a little and let it melt for a while.
When the mixture is melted and the temperature reaches 29°C, use it.

Roast fresh pistachios
Bake in a preheated oven at 160-180℃ for 6-10 minutes.

[Roasted raw macadamia nuts]
Preheat oven to 200°C and bake for 8 minutes.
Roll every 2 minutes to prevent burning.


Meiji meiji white chocolate 40g x 10 pieces
https://amzn.to/2N6flwV

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

Couverture black chocolate
Valrhona "Equatorial Noir" (55% cocoa)
https://amzn.to/2vHGSQq

VALRHONA Valrhona Fève Manjari 1kg 64% cocoa
https://amzn.to/2CnyW6W

Black couverture chocolate
Valrhona "Caraib" (66% cocoa)
http://amzn.to/2F3Nfh5

Black couverture chocolate
Valrhona "Caraque" (56% cocoa)
http://amzn.to/2wRazO9

White couverture chocolate
Valrhona "Faive Evoire
http://amzn.to/2myL2Cn

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ

#mandian
#tablet
#chocolateCacao
#chocolate