2018.7.23 update in the evening to watch Kumano Yuko's "No Failure Perfect Texture Chocolate", mentioning the chocolate mirror sauce, saying that it is like a mirror, the specific formula and practice have been updated at the bottom, you can try chocolate The style of the noodle cake has swept the cake design world and formed a new and interesting trend. When I saw these similar styles of cakes popping up, I was immediately fascinated. A mellow, smooth cream with a glossy chocolate ganache, a variety of candy, biscuits, chocolate, wafers, and multicolored decorations on top of the cake! Is there any reason not to like it? Making this kind of cake more often needs to be done in rotation, because it is three-dimensional, and if you don't understand the stereo structure, it can make the operation very tricky. Here are some tips and tricks on how to control the dripping effect and avoid dripping, which will help you make your own best work. Many of my parents asked the same question, so I revised the practice a bit. Please read it in detail before you do it. Follow the steps and practices and do it carefully. There should be no problem! Thank you for this only for dark chocolate with a cocoa butter content of over 65%, not for white and milk chocolate! ! ! Regarding the bubble problem, when making the shower, there will be some large and small bubbles, which requires us to use the stirring ball as much as possible, but use the rubber squeegee because the stirring ball is like during the mixing process. Like a protein, bring a lot of air into it. After the noodles are finished, if you have not cooled down, you can insert the hand-held cooking stick into the bottom for homogenization and defoaming. It should be noted that in the process of homogenization, the cooking stick must not be lifted. If the knife edge touches the air, the bubbles inside will only get more and more. In addition to defoaming with a homogenizer, it is also possible to use a mesh screen for defoaming. The mesh is filtered through a mesh screen into another clean container, and a layer of plastic wrap is applied to the surface, which is allowed to stand overnight, and small bubbles inside. It will float up to the surface of the plastic wrap. After the next day, the bubbles will be removed naturally and heated to the proper temperature.
The best temperature adjustment temperature for different chocolates can be used as a reference. Do not use too high temperature, otherwise the noodles will have no gloss. PS: Do not use Dove chocolate. The cocoa butter content is too low. At the very least, Van Gogh is 65% black. Gloss will also be good, not applicable to white chocolate, just above the temperature
Chocolate ganache: The ratio of the classic formula is 1:1 ratio of chocolate to whipped cream. The whipped cream is heated to 50-55 ° C. The chocolate is naturally melted inside, and the egg is quickly stirred, but the method is light, and the same is prevented. The bubbles enter until they are evenly mixed. The high temperature in summer can reduce the amount of whipping cream. The winter temperature is low, you can increase the proportion of whipped cream, so that Ganna is thinner, which is easier to operate.
First use a spoon to drop the chocolate ganache on the top edge of the cake. At this time, the temperature of the ganache is controlled at 30-35 ° C. PS: The cake won't melt, because it will solidify soon, then pour more ganaches on top of the cake, and use a small spatula to flatten Ganner from the middle to the edge. Gently shake the cake a few times, let more ganache spill over to the side of the cake, creating a natural dripping effect. The whole process has to move quickly.
Think about your matching plan. I chose two shapes of chocolate, balls and star-shaped candy, with some colored needles, chocolate-coated nuts, wafer biscuits and biscuit bars. Prepare the chocolate decoration: first melt some chocolate on the baking paper, sprinkle with the edible gold powder, and use a knife to draw a swirl on the chocolate until the effect is satisfactory. Sprinkle the balls and star-shaped candy on top, then decorate the chocolate until it is solidified and hard, take it off the baking paper, and fold it into your favorite shape and put it on the cake.
According to the pre-expected matching scheme, the remaining two cases of chocolate, colored needles, nuts with chocolate coating, wafer biscuits and biscuit sticks are placed on the cake, and the cake with the noodles effect is finished. .
I have selected a few fashionable, simple, easy-to-operate, and aesthetically-friendly cakes.
Kumagai Yuko's shiny chocolate mirror sauce, everyone can try without cream
Chocolate mirror sauce
1, whipping cream heated to 50 ~ 55 ° C2, Gan Na Xu 30 ~ 35 ° C when the noodles 3, cream surface is good, freezing is OK, but it is best to freeze. The cake with the noodles is kept in the refrigerator for at least four hours. 4. If you want to add the pigment, please add the oily pigment. 5. Regarding the bubble, the text has been specifically explained. Please browse carefully and no longer answer 6. If it is because you did not read the instructions carefully. The method leads to failure, and my recipe is poisonous. I don’t have this black pot.