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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) [ Book ] Chocolate Cacao Recipe Book on Sale Now! This is a book about chocolate sweets. Chocolate Sweets Book https://amzn.to/2t4l6Wo [SNS ] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [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