How to make "Emerald marine Chocolate mint tart"

Video Description

Cacao ! ∴∵ゞ(´ω`*) ♪ I was inspired by tomei's "Transparent Lemon Tart" and this time it was a chocolate mint tart. Submerged in emerald green mint jelly, the ganache is reminiscent of a coral reef. The ganache of the coral reef is the non-slip function of the jelly. tomei/透明愛好家「世界一美しい 透明スイーツレシピ」 https://amzn.to/32oUywI 0:00 Introduction of chocolate mint tarts 0:28 Cocoa tart 5:20 Ganache (coral reef) 7:10 Mint jelly 9:04 Finished 9:25 Bon Appetit. 10:10 Cacao notes Info. tomei's book [book]Chocolate cacao recipe book on sale！ "I will teach you the most politely in the world! Chocolate Sweets Book" https://amzn.to/2t4l6Wo [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [Special Materials] MONIN Mojito Mint Syrup 250ml https://amzn.to/34CCrWV MONIN Green Mint Syrup 250ml https://amzn.to/2EmVnhT MONIN Blue Curaçao Syrup 250ml https://amzn.to/34BmkJi 20cm Tart baking pan https://amzn.to/34F0IeT [Ingredients and recipe] Tart (20 cm tart) Unsalted butter: 75g Powdered sugar: 48g Whole egg: 36g A - Cake flour: 125g A - Cocoa Powder: 16g 1. cream the butter and mix in the powdered sugar 2. beat the whole egg and whisk it together 3. add the beaten eggs in several batches to 1. 4. divide the sprinkled A's into 3 in two parts. 5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours. 6. butter the mold and put it in the refrigerator. 7. roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes. 8. furthermore, after setting the mold, picket and let it rest for 30 minutes. 9. Preheat the oven to 160°C, and cook at 160°C for 35 minutes. 10. Brush the tart with the egg yolk. 11. Preheat the oven to 140°C, and cook at 140°C for 5 minutes. [Ganache] Sweet Chocolate 56%: 125g 42% Heavy cream: 50g 1. chop the chocolate. 2. boil the cream and emulsify it with the chocolate [Chocolate Mint Jelly] A - Mojito Mint Syrup: 65g A - Blue Curacao Syrup: 15g A - Green Mint Syrup: 10g A - Water: 480ml B - Agar: 20g B - Granulated sugar: 30g 1. mix B. 2. put A in a saucepan and heat B in it. 3. melt well while heating. Silicorn spatula https://amzn.to/2X1EIru A small five virtues (placed on the gas stove) https://amzn.to/2BQokNU Microwave Oven Panasonic NE-BS801 (discontinued) De Longhi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser pointing function http://amzn.to/2DyRUdB Couverture Black Chocolate Valrhona "Karak" (56% cocoa) http://amzn.to/2wRazO9 Silicon Whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI GA 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic Ruler 3mm 2 pcs. https://amzn.to/2xW5hTr Kitchen scissors Toribe Manufacturing Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ #asmr #jelly #tart #chocolatemint #mint #emerald #chocolatecacao