2가지 식감의 연유 초콜릿 만들기 : Condensed milk Chocolate Truffles Recipe | Cooking tree


* 4: 1 chocolate ratio * First put a wrap in a container to harden chocolate Heat condensed milk in the microwave for 30 seconds to make it hot Sift the cocoa powder into a sieve (3-4 times) It’s hard to mix when you put it all together Put it in a container and let it harden in the fridge for about an hour. * Chocolate of the 2: 1 ratio Heat condensed milk in the microwave Likewise, add cocoa powder and mix Viscosity is higher than 4: 1 ratio and mix with spatula Add the last cocoa powder, mix, knead by hand with gloves Please beat well Pack it in a wrap and harden it in the fridge for about an hour. First 4: 1 ratio chocolate It’s very sticky so sprinkle powder and remove the wrap Cut into squares Stick it to the knife, cut it and sprinkle some more powder on it The shape spreads a little, so you can touch it with your hands to make it more beautiful. Please cut the chocolate of the 2: 1 ratio moderately It doesn’t stick to the knife Circle them one by one in cocoa powder Evenly coat the cocoa powder Dongle and cute look Straight square shape ^^ The square shape is crisp and smooth The round shape is harder and the bite is clear when you bite. Please choose your favorite Thank you for watching ^^

  1. Cooking tree 쿠킹트리

    *자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~

    식감이 다른 2가지 모양의 연유 초콜릿을 만들었어요~

    이 초콜릿은 2가지 재료로 만들어 간단하지만 맛있는 디저트 인 것 같아요~

    저는 연유와 코코아파우더 비율을 4:1, 2:1로 다르게해 만들었는데 4:1 비율로 만든 초콜릿은 확실히 쫀득하면서도 부드러운 느낌이고

    2:1 비율로 만든 초콜릿은 진한 맛과 꾸떡한 느낌이 나더라구요~^^

    모양도 다르게 했더니 만드는 재미도 있고 2가지가 섞여 있으면 더 예쁜 것 같아요~

    만들고 하루 실온에 보관해도 식감은 그대로더라구요~

    시청해주셔서 감사합니다~♥

    Thank you for watching~

    ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만

    자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^

    ▶Community Subtitles

    If you can translate into another language,

    I would appreciate it if you could use the link below to add subtitles to this video~^^

    다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~

    아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^

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  2. Shimu Amin

    I really want to eat it 😭 can you come in Bangladesh and make it for me because you can make it better than me🙇I am a fan of yours. I am not a normal fan. I am your Bangladeshi fan😆😋 Those two look so tasty ♥♥♥

  3. jana gomes

    Ok. This must be delicious! Here in Brazil, this called brigadeiro and we add some butter to make the chocolate "shine". It's my favourite dessert and you should tries it. Kisses from Brazil ❤️❤️❤️❤️❤️

  4. حامد الفتلاوي

    حليب سائل وكاكو ثم حليب عادي مع الكاكاو بس اعتقد نسكافيه ويه لان الكاكاو اذا كثير يصير مر

  5. Cesar Miranda

    Please, if you have condensed milk and cocoa powder, you should be doing a brigadeiro.

    Brigadeiro is a typical candy here on Brazil. The favorite of everybody. Usually served from kids birthdays party to marriage.

    The difference is that you need to take the cocoa-condensed past and fever it a little. You should always be mixing to guarantee that you won't burn the down side. The condensed mil will lost a little of his water, become more condensed and the cocoa will be better mixed. You will that it's ready when you will be able to see the ground of the pan while you are mixing. Then, turn off the fire. Take the brigadeiro to a bowl and carry it to the freezer. You don't want it frosted, just cold.

    There is two ways to serve it. The casual one is the easiest. It's called "Brigadeiro de Panela" (Brigadeiro from the Pan), in this one, the person will eat the brigadeiro right after it becomes cold. The second way is the most cerimonial one. You will need "Granulado" (you can search for Brasil Granulado on google). You need to put some butter on you hands, then you wil be taking with a spoon a little of brigadeiro and rolling it until you got a ball. Then you will roll the ball on the granulado to achieve the ball of brigadeiro (you should see a image of this beauty on internet too).

    I recommend you to do this instead of the one of the video. It will be a way more delicious. As a Brazilian, I can guarantee.

  6. قناة شهيوات ماتيا cuisine matia

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  7. Patricia La Sala

    Hola. Quisiera saber, si se usa cocoa normal, o de repostería? O sea chocolate amargo sin azucar. Gracias desde Argentina. Y gracias por la traduccion. Muchas veces no puedo realizar las recetas porque no comprendo las medidas. Felicitaciones realizan postres muy ricos y lindos. Saludos.

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