公式HP http://saki-plus.com/
メルマガ http://saki-plus.com/maillesson/
Instagram https://www.instagram.com/saki.plus/?hl=ja
Face Book http://www.facebook.com/sakie.nakajima.ss
その他、アドバイザー・レシピ開発等も行っています。
Ingredients
200g almonds (unroasted type)
70g granulated sugar
17g water *In the video, the water is written as 10g, but it should be 17g.
10g unsalted butter
250g dark chocolate
Cocoa powder
Topping sugar
Prep
・If using hot water for tempering, set the temperature of the water to 60°C.
How to make
(1)Caramelize the almonds. Place granulated sugar and water in a large saucepan over medium heat and bring to a boil. (Do not stir with a spatula, as the sugar will crystallize, but turn the pan to dissolve the sugar.
(2)Add the almonds and mix them with a spatula.
(3) After a while, the water will disappear and the syrup will start to crystallize. .
(4) When the crystals are completely melted, turn down the heat.
(5)When the crystals are completely melted, increase the heat and caramelize at once.
(6)Place the mixture on a silpat or baking paper and keep stirring with a spatula until hot to break up the nuts.
※Keep mixing with a spatula until the mixture is hot and the nuts are falling apart.
（7) Temper the chocolate until the almonds have cooled completely. If you are using chocolate for coating, just melt it.
【How to temper the chocolate】
Click here for the video → https://youtu.be/inLS9Dkdoos
(1)Put 150g of the 200g into a heatproof plastic bowl.
(2) Chop the remaining 50g into small pieces.
If you are using a stainless steel bowl, use a stainless steel bowl.Melt 150g of the chocolate.
(3) Melt 150g of chocolate in a microwave oven. If you use a microwave oven for a long time at a time, the chocolate will burn.
Sweet chocolate 50～55℃.
(4)When the temperature rises, stop heating and add 50g of chopped chocolate and mix lightly.
Leave the mixture for 2 to 3 minutes to soften slowly due to the heat of the chocolate.
Mix the chocolate thoroughly and melt the chocolate grains into the mixture.
(5)The tempering process is complete when the temperature reaches the working temperature.
Sweet chocolate: 31~32℃.
(8)Transfer the cooled almonds to a large bowl.
Pour the tempered chocolate over the almonds in 6 parts. After pouring the chocolate over the almonds, keep stirring with a spatula, and when the chocolate hardens, repeat 6 times.
(9)When the chocolate has hardened for the sixth time, sprinkle with cocoa or powdered sugar to coat the entire mixture.
