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Cacao! ∴∵ゞ(´ω`*) ♪
Today I’m making a chocolate ganache for your fashionable handmade valentines needs.
Deep and rich, with caramel and a hint of coffee.
The simple yet fancy look of chocolate ganache goes by Pavé de Chocolat, stemming from stone pavement.
It’s not difficult to make, and you can produce a lot of it if you have smaller containers to put them in.
Thank you for translating the subtitles and video descriptions.
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[Cost of Ingredients]
Chocolate: ¥352 (¥88 x 4 sheets)
Whipping cream: ¥223 (¥298 for 200g)
Unsalted Butter: ¥111 (¥445 for 200g)
Instant Coffee: ¥10 (¥747 for 210g)
Granulated Sugar: ¥11 (¥234 for 1 Kg)
Box: ¥100
Cost per person: ¥453 (15 ganache squares)
[Ingredients] (For 2.8 x 2.8 x 1.2 cm, 36 single squares)
Chocolate (Bitter): 200g
Unsalted Butter: 50g
Instant Coffee:3g
Whipping cream: 150g
Granulated Sugar: 50g
Cocoa Powder: As needed
Box from DAISO (dollar store)
Internal dimensions: 8.5 x 14 cm
[Steps]
Cut up chocolate and butter.
Melt coffee into whipping cream
Melt the granulated sugar in a frying pan to make caramel.
Add caramel to whipping cream.
Mix 4 and 1 well.
Mix thoroughly till it’s creamy.
Pout it into the paper box and cool in fridge.
Warm the knife, cut into small squares and finish with cocoa powder.