Ingredients: 18 x 18 cm square mold (cut into 3 x 3 cm pieces), about 36 pieces
180g dark chocolate
90g milk chocolate
(The percentage of chocolate is just a guideline, so you can vary it slightly.
30g glucose
180g whipping cream (35%)
10g rum
If you don’t add liquor, increase the cream by 10g.
Preparation
・Line a mold with baking paper.
How to make
(1)Heat cream and glucose and bring to a boil while dissolving the glucose. Be careful not to spill.
(2)Melt the chocolate in a microwave or in a hot water bath. Melt the chocolate in the microwave or in hot water. It is OK if it is still a little chunky.
※If using a microwave, melt the chocolate a little at a time so as not to burn it.
(3)Add about 2 tablespoons of heavy cream at the beginning and gradually mix from the center.
When making ganache, press down the rubber spatula to mix with as little air as possible.
(4) Separate the mixture once in the emulsification stage. Add the cream again to the same extent and mix, and it will soften in the separated state.
(5) Add more cream, and this time the oil will float to the surface and become shiny. This is the second step.
(6) When more cream is added, the oil will no longer float and the oil and water will be firmly connected. This is “emulsification.
(7) Once the mixture is emulsified, it will not separate, so keep adding the rest of the cream and mixing.
If the mixture becomes too loose, air bubbles will easily form, so be careful!
(8)Finally, add the rum and use a blender to remove the air.
(9)Pour the mixture into a mold and chill in the refrigerator overnight.
(10)When the dough has cooled and hardened, remove the paper from the sides, place a new sheet of baking paper on top, turn the over, and remove the paper.
(11) Before cutting, determine the size and mark it.
(12)Warm the knife to remove moisture, then drop the knife from the top and cut.
※If the knife is too warm, it will melt.
※Warm the knife after each cut to remove dirt.
(13)Turn the cut in the same way.
(14)Finally, sprinkle cocoa through a tea strainer.
Place a palette over the tea strainer and shake to evenly distribute the cocoa.
