生チョコロール　一緒に作りたい人の為の動画

Bring heavy cream and water syrup to a boil in a saucepan.

Add the liquid from step 1 to the dark and milk chocolates, then melt with residual heat and mix well.

Once glossy, transfer to a tray and refrigerate until it reaches a suitable consistency.

Mix whole eggs and granulated sugar over a double boiler until the temperature reaches 42°C.

Use a hand mixer to whip until thick, leaving trails when lifted.

Gradually add the sifted cake flour, cornstarch, and cocoa powder and mix until glossy.

Finally, add the warmed milk and canola oil and mix until well combined.

Spread the batter onto the prepared baking sheet and bake at 170°C for about 19 minutes.

Once baked, cover the surface with plastic wrap and let it cool.

Combine heavy cream, granulated sugar, and rum (if using) and whip until stiff peaks form.

Spread the cream onto the cooled cake and roll.

After rolling, spread the remaining raw chocolate on top, sprinkle with cocoa powder, and it's ready to serve.

Equipment Needed

Spice Level:

Dietary