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Explore How to make Ruby Fondant chocolate Mount Fuji with 495,090 views, 17,099 likes, and 563 comments. Experience the impact of this video content that has captured audience attention.

This program is brought to you by KURAND TOROCHOCO https://kurand.jp/pages/valentine?utm_source=chlcc&utm_medium=inpr Cacao ! ∴∵ゞ(´ω`*) ♪ Fuji fondant chocolates this time! Make a mountain with blue chocolat dough, cover it with white chocolate ganache, and When you cut it, the ruby chocolate and raspberry fondant will flow and become magma. I made Mt. Fuji erupt in a corporate project lol. Let's have TOROCHOCO liqueur with hot sweets at home. 0:00 Digest 0:26 Fondant Magma (Ruby Chocolate and Raspberry) 2:59 Blue Chocolate Dough 6:56 White Chocolate Ganache Snow Cover 7:10 Finished 7:18 Cutting the fondant chocolate and pouring the fondant 8:14 Tasting 9:16 Cacao Notes (Introduction to TOROCHOCO) This is an art video with a specificity. It is not a recipe introduction video, and we ask that you do not commercialize it, sell it, or make a video that is very similar to it. - Book Chocolate cacao recipe book now on sale! The World's Most Carefully Taught! Chocolate Sweets BOOK https://amzn.to/2t4l6Wo - SNS - SNS Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ - Special materials - Ruby chocolate 1.5kg https://amzn.to/2TqfPUj Frozen Raspberry Puree https://amzn.to/3oNMgHV Citric Acid https://amzn.to/2MuchPI 50mm Round Cercle https://amzn.to/39QEc57 Cocoa butter blue for PCB chocolate https://amzn.to/3pRtyRf Muffin Mold Silikomart SF052 https://amzn.to/39Rmlv0 Slim Whisk https://amzn.to/36J1bgw [Ingredients] (for about 2 muffins) Fondant Magma (Ruby Chocolate & Raspberry) Raspberry puree: 80g Ruby chocolate: 70g Citric acid: 0.3g Ruby chocolate (for coating): appropriate amount 1. Chop the ruby chocolate. Boil the raspberry puree and mix it with the chocolate. 3. Add citric acid and emulsify. Place in a container and freeze. Connect the frozen blocks together, coat with ruby chocolate, and freeze again. Blue Chocolate Dough (There is a little too much of this for 2) White chocolate: 110g Colored cocoa butter (blue 2): 15g Whole egg: 100g Granulated sugar: 50g Unsalted butter: 120g Flour: 45g While heating the whole egg, add the granulated sugar and mix. 2. Melt the chocolate and add to the egg mixture. Melt the butter and mix in. Sift the flour into the mixture. Preheat the oven to 180°C and bake for 28 minutes. After 10 minutes, cover the top with aluminum foil. White chocolate ganache White chocolate: 40g Fresh cream 42%: 20g Finish After baking the dough, cool it in the refrigerator. Remove from the mold, turn upside down and warm in the microwave. Pour a little of the melted fondant on top. Drizzle white chocolate ganache around the dough. Silicone spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Meiji fresh cream meiji Tokachi 45 http://amzn.to/2CdExiT Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Ruby chocolate 100g https://amzn.to/2NFwrlH Couverture white chocolate Valrhona "Fave Evoire http://amzn.to/2myL2Cn Silicon whipper TOMIZ https://amzn.to/2DlhfIU Scoop spoon http://amzn.to/2wONkUL Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Copper petit pan 10cm https://amzn.to/2CmhQGv Hand mixer (The volume is turned down in the movie.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Corporation Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ #fondantchocolate #fuji #chocolate #chocolateCacao #mountain

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