🍫ヘーゼルナッツチョコレート作り方【春色🌸で可愛い♡】　＊Hazelnut Chocolate Recipe/Noisette Chocolat /# 103｜Sweets ch.Caramelize

🍫ヘーゼルナッツチョコレート作り方【春色🌸で可愛い♡】　＊Hazelnut Chocolate Recipe/Noisette Chocolat /# 103｜Sweets ch.Caramelize

Hazelnut chocolate (spring-colored chocolate). This time, I would like to introduce hazelnut chocolate. I made four colors, pink, yellow, green, and white, and finished them with the “spring color image”. It’s a colorful and very cute chocolate ~ ♡. ■ How to make: After sugar coating without caramelization, chocolate is coated. The surface color uses powdered sugar for toppings. Roast hazelnuts. 160g hazelnuts. Roast hazelnuts (raw) in the oven. Around 150 ° C / 30 minutes. It is a state after roasting. Make sure that the inside is also browned. Sugar the hazelnuts. 25g water. 70g sugar. 1g vanilla essence. Put it on the fire. Melt sugar to make syrup. When the sugar has melted, turn it to high heat. Boil down to around 110 ℃. The temperature here is rough and okay. Add roasted hazelnuts when the temperature reaches around 110 ° C. Mix on medium heat until the sugar crystallizes. When the sugar on the surface becomes whitish, it is a sign that sugar crystallization has started. Turn off the fire here. Crystallization will proceed further by mixing well while preheating is still present. When the surface crystallizes and becomes pure white and the nuts do not stick to each other, the sugar coating is complete. Please separate the ones that are stuck together. Remove excess sugar residue. Transfer to another container and chill in the refrigerator for about 30 minutes. Color the powdered sugar for toppings. This is the food coloring used this time. Dissolve food coloring (appropriate amount) with a small amount of hot water. Put it in powdered sugar for toppings. Press it down and let the colors blend in as if you were rubbing them together. The finished product looks like this ♡. Make yellow in the same way. The yellow is ready! .. Next is green. The color of green is dark, so add it little by little while watching the situation. The green is ready! .. Melt white chocolate and adjust the temperature. Melt the white chocolate. It melted slowly at 200W while watching how the microwave was used. Melt carefully so that the temperature does not exceed 32 ° C. It’s still in a dull state, so use a hairdryer to warm it up. * The hair dryer is convenient when you want to warm up a little ♡ It feels good ~. Check the temperature. * Aim for a temperature range of 29 ° C to 31 ° C. It’s okay (^ ω ^). Coat white chocolate (1st set). Remove the sugar-coated hazelnuts from the refrigerator. Add an appropriate amount of temperature-controlled white chocolate. Mix gently and carefully. At first, they stick together, but when the chocolate entwined with nuts gets cold, they fall apart ♡. Please separate the sticking ones as soon as possible. Add an appropriate amount of white chocolate that has been temperature-controlled once more. Mix gently and carefully. Transfer to another container and chill in the refrigerator for about 30 minutes. Remove the chocolate from the bowl and clean it. Warm it up a little with a hairdryer, then remove the chocolate and clean the bowl. Return to the temperature-controlled chocolate. Coat white chocolate (2nd set) Remove the chocolate-covered hazelnuts from the refrigerator. Add an appropriate amount of temperature-controlled white chocolate. Mix gently and carefully. At first, they stick together, but when the chocolate entwined with nuts gets cold, they fall apart ♡. Shake the bowl as shown in the video to remove the corners and round the surface. Transfer to another container and chill in the refrigerator for about 30 minutes. Coat the white chocolate (3rd set) After about 30 minutes, remove the chocolate-covered hazelnuts from the refrigerator. Add an appropriate amount of temperature-controlled white chocolate. Mix gently and carefully. At first, they stick together, but when the chocolate entwined with nuts gets cold, they fall apart ♡. Shake the bowl as shown in the video to remove the corners and round the surface. Add an appropriate amount of white chocolate that has been temperature-controlled once more. Mix gently and carefully. At first, they stick together, but when the chocolate entwined with nuts gets cold, they fall apart ♡. Shake the bowl as shown in the video to remove the corners and round the surface. Transfer to another container and chill in the refrigerator for about 30 minutes. In this video, we performed 3 sets of “Sprinkle chocolate and mix x 2 times + cool in the refrigerator”. After cooling in the refrigerator, it was divided into 4 equal parts. Color (pink). Put it in a bowl. Warm the surface with a dryer to make it slightly melted. Sprinkle with colored powdered sugar for toppings as soon as it melts. Mix and attach the color. If it does not stick well, melt the surface a little again. When it gets colored, remove excess powdered sugar. It’s done ~ ♡. Place in a separate container and store in the refrigerator until firm. Color (green). Put it in a bowl. Warm the surface with a dryer to make it slightly melted. Sprinkle with colored powdered sugar for toppings as soon as it melts. Mix and attach the color. If it does not stick well, melt the surface a little again. When it gets colored, remove excess powdered sugar. It’s done ~ ♡. Place in a separate container and store in the refrigerator until firm. Color (yellow, white). Follow the same procedure to make yellow. It’s done ~ ♡. White is sprinkled with powdered sugar for regular toppings. It’s done ~ ♡. Tasting. I’ll cut it ~ ♡. Oh! (≧ ∇ ≦) I flew. ■ Tasting impression: The milky flavor of white chocolate gently wraps the hazelnuts, making it a perfect finish for the gentle image of spring. ■ Summary: I think that sugar coating can be done without failure if you follow this procedure ~ ♡ Please melt the chocolate slowly while checking the temperature ♡. ■ Sugar coating recipe: / 70g sugar / 25g water / 1g vanilla essence / 160g hazelnuts /. ■ Colored powdered sugar recipe: / appropriate amount of powdered sugar for toppings / appropriate amount of food coloring /.

今回は､ヘーゼルナッツチョコレートのご紹介です。
ピンク､イエロー､グリーン､ホワイト の４つのカラーを作り､
『春色🌸のイメージ』で仕上げてみました。
カラフルで､とっても可愛いチョコになりましたよ～😍
ホワイトデーのお返しや
ちょっとしたプレゼントにも使えますよ～🎀🎁（＾ω＾）

◎作り方のポイント
・キャラメリゼをせずに糖衣がけ後､チョコをコーティングしています。
・表面のカラーは､デコレーション用の粉砂糖を使用します。
・チョコレートはブルーム(表面に白い斑点)がないものを使用してください。
・32℃以上にならないように注意しながらチョコレートを溶かすことで
　簡易的にテンパリング(温度調整)したことになります。
＊32℃以上になった場合は通常のテンパリングを行ってくださいね♡
・ドライヤーを使うと温度調整が楽ですよ～（＾ω＾）

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00:00　オープニング
00:45　作り方のポイント説明
00:56　ヘーゼルナッツをローストする
01:24　糖衣がけ
03:36　トッピング用粉砂糖に色を付ける
05:16　ホワイトチョコレートを溶かして温度調整する
05:56　ホワイトチョコレートをコーティングする
08:57　仕上げの色付け
10:37　試食
11:06　試食感想＆まとめ
11:23　レシピ紹介

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Tweets by Sch_caramelize

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https://www.youtube.com/channel/UChU-LqAEcRfoJq9WaJSDtFg

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■材料（糖衣がけ）
・砂糖　　 70g
・水　　 25g
・バニラエッセンス　　 1g
・ヘーゼルナッツ（生） 160g

■作り方（糖衣がけ）
① ヘーゼルナッツ（生）をオーブンでローストします。　150℃/30分くらい
② 鍋に水・砂糖・バニラエッセンスを入れ中火にかけて､シロップを作ります。
③ 砂糖が溶けてシロップになったら､強火にして110℃前後まで煮詰めます
④ 110℃前後になったら､ローストしたヘーゼルナッツを③に入れます。
⑤ 火にかけたまま砂糖が結晶化するまで混ぜます。
⑥ 表面が白っぽくなってきたら砂糖の結晶化が始まったサインなので、
ここで火を止めます。
⑦ 予熱がまだあるうちにしっかり混ぜて結晶化を促進させます。
⑧ 砂糖が結晶化して表面が真っ白くなり､ナッツ同士がバラバラになってきたら
糖衣がけの出来上がりです。
⑨ 篩に通し余分な砂糖のカスを取り除きます。
⑩ 別の容器に移し冷蔵庫で30分程冷やします。

■材料（色付き粉砂糖）
・トッピング用粉砂糖　　適量
・食用色素　　　　　 　適量

■作り方（色付き粉砂糖）
① 食用色素に少量のお湯を入れ溶解します。
② トッピング用の粉砂糖に入れしっかり混ぜます。
③ 均一な状態になれば出来上がりです。

■チョコレートをコーティング
① 冷蔵庫から糖衣がけしたヘーゼルナッツを取り出しボウルに入れます。
② 温度調整（テンパリング）したホワイトチョコレートを適量入れ混ぜます。
③ ナッツに絡まったチョコが冷えてナッツ同士がバラバラになったら､
もう１回ホワイトチョコレートを適量入れ混ぜます。
④ ナッツに絡まったチョコが冷えてナッツ同士がバラバラになったら､別の容器に移し冷蔵庫で30分程冷やします。
＊この工程を今回は、３回行いました。
＊チョコレートのコーティングはお好みで調整してください。

■仕上げ（色付け）
① ホワイトチョコレートをコーティングしたヘーゼルナッツを４等分にします。
② ボウルにコーティングしたナッツを入れ､ドライヤーを使い表面を温めて
少し溶けた状態にします。
③ 溶けたらすぐに色付けしたトッピング用粉砂糖を振りかけ混ぜます。
④ しっかり混ぜて色を付着させます。
⑤ 色が付着したら篩に通し余分なトッピング用粉砂糖を取り除きます。
＊ピンク､イエロー､グリーン､ホワイトの４色を今回作りました。
⑥ 別の容器に移し冷蔵庫に入れます。 チョコがしっかり固まれば完成です。

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■ Ingredients (sugar coating)
・ Sugar 　 70g
・ Water 25g
・ Vanilla essence 1g
・ Hazelnut (raw) 160g

■How to make (sugar coating)
① Roast hazelnuts (raw) in the oven. About 150 ° C / 30 minutes
② Put water, sugar and vanilla essence in a pan and heat over medium heat to make syrup.
③ When the sugar melts into syrup, reduce the heat to around 110 ℃.
④ When the temperature reaches around 110 ℃, put the roasted hazelnuts in ③.
⑤ Mix while still on the heat until the sugar crystallizes.
⑥ When the surface becomes whitish, it is a sign that sugar crystallization has started.
Turn off the fire here.
⑦ Mix well while preheating is still present to promote crystallization.
⑧ When sugar crystallizes and the surface becomes white and the nuts fall apart
The sugar coating is ready.
⑨ Pass through a sieve to remove excess sugar residue.
⑩ Transfer to another container and chill in the refrigerator for about 30 minutes.

■ Ingredients(colored powdered sugar)
・ Powdered sugar for toppings, appropriate amount
・ Food coloring, appropriate amount

■How to make (colored powdered sugar)
① Add a small amount of hot water to the food coloring and dissolve it.
② Put in powdered sugar for topping and mix well.
③ When it is in a uniform state, it is ready.

■Chocolate coating
① Take out the sugar-coated hazelnuts from the refrigerator and put them in a bowl.
② Add an appropriate amount of temperature-controlled (tempered) white chocolate and mix.
③ When the chocolate entwined with the nuts cools and the nuts fall apart,
Add an appropriate amount of white chocolate and mix.
④ When the chocolate entwined with the nuts has cooled and the nuts have fallen apart, move them to another container and chill them in the refrigerator for about 30 minutes.
* This process was performed 3 times this time.
* Adjust the chocolate coating to your liking.

■Finishing (coloring)
① Divide the hazelnuts coated with white chocolate into 4 equal parts.
② Put the coated nuts in a bowl and warm the surface with a dryer.
Make it a little melted.
③ As soon as it melts, sprinkle with colored powdered sugar for toppings and mix.
④ Mix well and let the color adhere.
⑤ When the color adheres, pass it through a sieve to remove excess powdered sugar for topping.
* I made 4 colors of pink, yellow, green and white this time.
⑥ Transfer to another container and put in the refrigerator. When the chocolate is firmly solidified, it is complete.

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#caramelized
#almondchocolate
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