Trick or Cacao ! ∴∵ゞ(´ω`*) ♪
Another Halloween cake, this time a black jack-o'-lantern.
Pumpkin namelaka cream in the center, surrounded by a little whipped namelaka chocolate cream and just a little hardened.
All the namelaka made for a very tasty cake.

0:00 Digest
0:19 Making the namelaka chocolate cream
2:46 Making the namelaka pumpkin cream
5:58 How to make Cocoa Cookies
7:19 How to make glacage chocolat
8:49 Glazing a mousse cake
9:19 Making the face of the jack-o-lantern with white chocolate
10:04 Completion
10:38 Tasting
11:35 Cacao note (oven)

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Pumpkin shaped silicone mold
https://amzn.to/3zprHcY

[Namelaka pumpkin cream]
Gelatin board : 0.7g
White chocolate: 20g
Fresh cream 35%: 80g
Granulated sugar: 10 g
Pumpkin strainer: 25g
[Preparation]
Soak the gelatin in cold water for 20 minutes.
Melt the white chocolate.
Remove the seeds from the pumpkin, wash it, wrap it in plastic wrap and microwave it for 5 to 6 minutes at 600W.
Scrape the pumpkin and weigh 50g.
Add granulated sugar to the cream and bring to a boil. When the mixture cools to 60°C, add the gelatin and dissolve thoroughly.
6. Mix with white chocolate and melt.
Mix with a vermic mixer, wrap tightly and refrigerate for 8 hours.
8. After removing from the refrigerator, mix well, squeeze and freeze for use in the center.


[NAMELAKA CHOCOLATE CREAM]
Sweet chocolate: 120g
Fresh cream 36%: 180g
A - Milk: 70g
A - Fresh cream 36%: 20g
A - Granulated sugar: 20g
Gelatin board: 2g
[Preparation]
Soak the gelatin plate in cold water for 20 minutes.
Melt the chocolate.
Boil ingredient A and allow it to cool to 60°C. Then add the gelatin and allow it to dissolve.
Pour the boiled milk into the chocolate mixture three times to emulsify it.
Add the cream, mix well with a vermic mixer, transfer to a container and cover with plastic wrap.
Refrigerate for at least 8 hours.
Whip the mixture with ice water.


[Cocoa cookies] (about 4 cookies, 3mm thick)
Butter: 25g
Powdered sugar : 20g
Egg yolk : 10g
A - Flour: 45g
A - Cocoa: 5g
A - Baking powder: 1g
[Preparation]
1. bring the butter to room temperature, add the sugar and mix well until the mixture turns white. 2.
2. gradually add beaten egg yolks, mixing well. 3.
Sift together ingredients A and mix until powdery. 4.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the dough to 3 mm in diameter with a rolling pin or the like, and cut out the dough with a mold of your choice. 5.
Preheat oven to 160°C and bake for 12 minutes.


[Glassage chocolat]
Granulated sugar: 125g
Cocoa powder: 35g
Black cocoa powder: 15g
Water: 75g
Fresh cream 36%: 75g
Gelatin board: 7.5g
[Preparation]
Soak gelatin in water to soften, then drain.
Mix granulated sugar and cocoa powder in a saucepan.
Add water and mix.
When the mixture becomes glossy over heat, gradually add the cream.
5. Bring to a boil again, cook a little, and when it reaches around 55 degrees Celsius, add the gelatin, stir to dissolve, and strain.


Pumpkin-shaped silicon mold
https://amzn.to/3zprHcY

Kitchen hat Gudetama wearing
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■Mesh baking sheet / Dumars Silpan SN290210
https://amzn.to/2MrlMM6

■Small pot (placed on gas stove)
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■Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
http://amzn.to/2DyRUdB

Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

Acrylic ruler 3mm, set of 2
https://amzn.to/2xW5hTr

Copper petit pan 10cm
https://amzn.to/2CmhQGv

hand mixer (volume is turned down in the video)
Panasonic hand mixer white MK-H4-W
http://amzn.to/2gpNsV0

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ
*The above links are associate links.

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