Cacao! ∴∵ ゞ (´ω` *) ♪
This time it is scone chocolate.
Not bitter and sweet, accented with orange and cocoa nibs.
That is delicious.
Translation will be available shortly.

0:30 Chocolate scone dough
5:50 Stretch the scone dough
7:40 Bake the scone dough in the oven
8:50 Chasing cacao
9:08 Bon appetit
9:53 Cacao notes

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■ Scone chocolate [Material (15mm thickness 60mm, about 12 pieces)]
A-Strong flour: 150g
A-Soft flour: 150g
A-Baking powder: 18g
A-Granulated sugar: 30g
A-Salt: 2g
Unsalted butter: 100g
Dark Chocolate 75%: 60g
35% fresh cream: 60g
B-Whole egg: 60g (1)
B-egg yolk: 20g (1 piece)
B-Milk: 50g
Orange confit: 40g
Cocoa nibs: 40g
Chocolate chip: 30g

[How to make]
1. Mix A powder with a whipper
2. Sift cold butter into 1 powder and crush it by hand to make it messy
3. Put in a mixer and mix at low speed
4. Raw chopped dark chocolate Add cream to make it smooth
5. Lower ganache to about 30 ° C and mix in 3. Mix once, add B mixed little by little
7. Cut orange confit Put some dough in the bowl and mix it back
8. Put cacao nibs and chocolate chips and mix
9. Let it rest in the refrigerator for more than 8 hours
10. Take out the dough and stretch it to a thickness of 15 mm
11. Let the dough rest for 30 minutes in the refrigerator.
12. Use a die with a diameter of 60 mm.
13. Make egg liquid and apply with a brush.
14. Preheat the oven at 180 ° C for 10 minutes, turn it back and forth for 6 minutes to complete. Small Gotoku (placed on a gas stove)
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