Hong Cha chocolate

Allergens:

Ingredients for 5 portions Calculate portions

Cream 0.018 l

Black tea 1.875 g

Inverted sugar 1.75 g

Valhrona black coating 0.01 kg

Milk coating 9.625 kg

Glucose 0.002 kg

Table salt 0.038 g

Butter, substitute 0.001 kg

Cocoa butter 0.003 kg

Elaboration

Prepare the two thicker squares and one medium one and line the guitar frames with half a sheet of guitar paper.
Melt the cocoa butter in a bowl, add the chocolate coating and melt it in the bowl itself.
Infuse the cream with the black tea and leave it covered for about 3 minutes. Strain it through a fine strainer.
Put the coating with the butter, glucose syrup, inverted sugar (Trimoline), and salt in the Thermomix to slowly mix until a whirlpool forms.
Add the infusion and continue mixing until a whirlpool forms and a smooth mixture.
Finally add the anhydrous butter and mix until a smooth mixture is obtained.
When the ganache is at 30 / 31 ºC, stretch it on the guitar frame previously lined with half a sheet of guitar paper (the two thicker squares), store in a cool place for at least 8 hours to crystallize.
Paint with the chocolate coating and the help of a roller.
Cut with the guitar very carefully as the threads are very fragile.
Cover with the tempered chocolate coating.
Store in a refrigerator at 4 ºC

Nutritional information (1 portion)

Energy

11912.36

kcal

Carbohydrates

1234.81

g

Proteins

134.83

g

Lipids

687.09

g

Sugars 233.66 g

Salt (Sodium) 3504.04 mg

Folic acid 0.0 ug

Vitamin C 7.7 g

Vitamin A 800.2 ug

Zinc 17.37 mg

Iron 57.83 mg

Calcium 3724.29 mg

Cholesterol 265.94 mg

Polyunsaturated fatty acids 23.15 g

Monounsaturated fatty acids 229.61 g

Saturates 432.31 g

Fiber 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.