Source: Hakuichi
The gold leaf in the video was made with edible gold leaf from Hakuichi.
https://hakuichi.jp/products/d....etail.php?product_id

Cacao ! ∴∵ゞ(´ω`*)♪
This video is provided by Hakuichi Corporation.
In collaboration with Food Master Japan (Chef Tsujiguchi), we are going to have a gold sweets competition using Hakuichi products. (I don't know what the competition is based on though lol)

0:00 Intro
0:19 Cookie Bottom
2:03 No-bake Cheese batter
4:50 Gold Shine Muscat Gilded
6:39 Muscat Juice Jelly
7:25 No-bake Cheese Cake Topping
8:30 Finished
9:07 Additional gold leaf
9:15 Tasting
10:12 Cacao notes (introduction to gold leaf and directions for cutting shine muscat)

[This is the first time I've done this.
"I'm not sure what to make of it, but I'm sure it's worth it. Chocolate Sweets Book
https://amzn.to/2t4l6Wo

[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

[Cookie Bottom]
Choice cookie : 100g
Unsalted butter : 40g
[How to make].
Crush the cookies.
Melt the butter and spread it on the cookies.
Set the sheet in the mold and flatten it with a flat surface such as a cup.
Place in the refrigerator to harden.

[White chocolate flavored no-bake cheese batter]
A - Cream cheese: 200g
A - Granulated sugar: 50g
B - White chocolate: 20g
B - Fresh cream 36%: 20ml
C - Gelatin powder: 5g
C - Water: 25ml
C - Yogurt: 40g
Fresh cream 36%: 70ml
Vanilla essence: a few drops
Shine Muscat: appropriate amount
[Preparation].
1. Chop the white chocolate.
Cut the shine muscat into pieces.
Beat 70 ml of heavy cream for 5 minutes and refrigerate until ready to use.
Heat the cream cheese in the microwave, knead it, and grind in the granulated sugar.
Mix in the yogurt and vanilla extract.
Bring the cream to a boil and add it to the white chocolate to emulsify it.
Mix in the gelatin and cream and quickly pour into the mold.
Add the cut pieces of shine muscat and other ingredients as needed.

[Napage]
Granulated sugar: 5g
Powdered gelatin: 3g
Water: 45ml
[How to make] 1.
Fluff the gelatin powder.
Heat in a microwave oven to dissolve, then add granulated sugar and dissolve.

[Muscat Juice Jelly]
Gelatin sheet: 7g
Juice: 200ml
White wine: 15ml
[recipe]
Blanch gelatin in water.


A small pentode (placed on the gas stove)
https://amzn.to/2BQokNU

Couverture white chocolate
Valrhona "Fave Evoire
http://amzn.to/2myL2Cn

Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

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

Kitchen scissors
KITCHEN SPATTER KS-203
http://amzn.to/2gqjBvJ
The above links are using associate links.

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#cheesecake
#goldleaf
#shinemuscat
#chocolate cocoa
#chocolate