How to make Caramel Chocolate Pudding

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This time I introduce a recipe of chocolate pudding having the rich and smooth tastes without baking. • Actually, it is difficult to cook because there is a possibility of separation, but if you are careful about the temperature and use couverture chocolate, you can make the taste like high-end store product at home. • • Thank you for answering the questionnaire last time and the time before last! • Icecream sweets...in fact, I failed once! lol • [SNS] • Twitter : / chocolateseijin • instagram : / chocolate_cacao_seijin • niconico : https://www.nicovideo.jp/user/1044719... • cookpad : https://cookpad.com/kitchen/1890523 • • [Caramel Indredients] (About 5-8 pieces) • Granulated sugar: 100 g • Hot water: 40 g • • [Directions to make caramel] • 1. Heat the pan on low heat and put a handful of granulated sugar. • 2. Once the granulated sugar started melting, put the rest of the sugar in three parts and take care not to burn. • 3. When big bubbles are made in the whole pan, change the heat to low and keep heating it more. • 4. When it gets smoky and it looks like oolong tea, add hot water scattering it with a spatula. • • [Chocolate Printing Ingredients] • Material (5-8 servings) • Egg yolk: 3 pieces • Granulated sugar: 30 g • Milk: 300 ml • Whipping cream: 120 ml • Chocolate: 140 g (Couverture chocolate about 50% recommended) • Cocoa powder: 20 g • Powdered gelatin: 5 g • Water: 30 ml • • [Directions to make chocolate pudding] • 1. Mix egg yolk and granulated sugar in a bowl and whip it. • 2. Melt the gelatin with lukewarm water. • 3. Put chocolate, milk and whipping cream into the pan and melt the chocolate warming it on low temperature. • 4. Add gelatin to 3, mix well, pour it into 1 and filter with a strainer etc. • 5. Firmly cool it down with ice etc. • 6. Put it in the glass of caramel and harden it for more than 3 hours in the refrigerator.

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