How To make Spirited Truffles
5 oz Milk chocolate, chopped
4 oz Sweet baking chocolate, chop
1 oz Unsweetened choc, chopped
3/4 c Whipping cream
3 1/2 ts Liqueur*
6 oz Sweet baking chocolate
1 tb Veg. Oil
1/3 c Cocoa
Place first 3 chocolates work bowl of food processor or blender; finely chop chocolate. Heat cream to just simmering point. With machine running, gradually add the cream, mixing until the chocolate is melted. Scrape down sides of container to make sure all of the chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur you wish; suggestions are: rasberry, almond, peppermint or orange liqueurs. Cover a cookie sheet with wax paper; butter paper. Spoon mixture into a thin layer onto cookie sheet. Refrigerate until chocolate is firm, about 30 minutes. Return to a work bowl or blender. Process until light and fluffy, about 30 seconds. Spread on cookie sheet again and refrigerate until choc. can be formed into balls, but is not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze until firm. Melt 6 ounces sweet baking chocolate in small heavy saucepan over low heat. Dip frozen chocolate balls into melted chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen. Source: newpaper, newsletter Feb '90
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How to Make Chocolate Truffles | Everyday Health
Clare Thomas visits Compartes Chocolatier to learn how to make chocolate truffles.
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I Only Ate Studio Ghibli Foods For 24 Hours
From the red bean buns from Spirited Away, to the ramen from Ponyo and more, Inga challenged herself to ONLY make and eat foods from Studio Ghibli films for 24 hours, and recreating these anime foods really was an unreal experience.
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Red Wine Chocolate Truffles #shorts
Red wine and chocolate are the perfect pairing in this easy recipe for indulgent truffles. Perfect for a Valentine’s Day gift for someone you love (and for yourself too!). #imperialsugar #chocolatetruffles
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【ハロウィンお菓子】カオナシチョコクリームパン/万圣节无脸男巧克力夹心面包 Spirited Away No Face Chocolate Cream Bun/Halloween Brötchen
◆チャンネル登録はこちら↓
【ハロウィンお菓子】《千と千尋の神隠し》のカオナシチョコクリームパン(6個)
強力粉 : 250g
塩 : 3g
砂糖 : 25g
バター : 30g
ココア :8g
ブラックココアパウダー : 12g
(なければココアと黒の食色で代用ok)
卵1個
牛乳 : 60ml
ぬるま湯:45ml
ドライイースト : 3g
*チョコクリームフィリング
チョコレート : 40g
ココア:8g
牛乳 : 250ml
砂糖 : 50g
コンスターチ : 25g
バター : 6g
*チョコペン
ホワイトチョコ
ミルクチョコレート
紫の食色
-------------------------------------------------------------------------------------------
《千与千寻》 万圣节无脸男巧克力夹心面包(6个)
高筋面粉 : 250g
盐 : 3g
砂糖 : 25g
无盐黄油 : 30g
可可粉 :8g
黑色可可粉 : 12g
(没有的话可以用可可粉和黑色食用色素来代替)
鸡蛋1個
牛奶 : 60ml
温水:45ml
干酵母 : 3g
*巧克力夹心馅
巧克力 : 40g
可可粉:8g
牛奶 : 250ml
砂糖 : 50g
玉米淀粉 : 25g
无盐黄油 : 6g
*巧克力笔
白色巧克力
黑巧克力或牛奶巧克力
紫色食用色素
-------------------------------------------------------------------------------------------
《Spirited Away 》No Face Chocolate Cream Bun ( 6pieces)
Bread flour : 250g
Salt : 3g
Sugar : 25g
Butter : 30g
Cocoa powder :8g
Black cocoa powder : 12g
1 Egg
Milk : 60ml
Warm water:45ml
Dry yeast : 3g
*Chocolate Cream Filling
Chocolate : 40g
Cocoa powder:8g
Milk : 250ml
Sugar : 50g
Corn starch : 25g
Butter : 6g
*Chocolate pen
White Chocolate
Milk Chocolate
Purple food color
-------------------------------------------------------------------------------------------
Halloween Brötchen - Ohngesicht aus《 Chihiros Reise ins Zauberland》(6 stück )
Weizenmehl Type 550 : 250g
Salz : 3g
Zucker : 25g
Butter : 30g
Kakaopulver:8g
Schwarzes Kakaopulver : 12g
1 Ei
Milch : 60ml
Wasser:45ml
Hefe : 3g
*Schokolade Cream Filling
Schokolade : 40g
Kakaopulver:8g
Milch : 250ml
Zucker : 50g
Speisestärke : 25g
Butter : 6g
*Schokoladenstift
weiße Schokolade
Milch Schokolade
Lila Lebensmittelfarbe
Music:甘茶の音楽工房
#ハロウィンお菓子 #ハロウィンパン #万圣节面包 #チョコクリームパン
#パン作り #カオナシ
Easy Authentic Soup Dumplings (Xiaolongbao)
Making soup dumplings at home is the greatest thing you'll ever do in your home kitchen.
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Full Recipe:
Ingredients Needed:
Pork Version:
- 3/4 lb (454g) pork skin
- 1.5 lbs (680g) pork neck bones
- 1/2 lb (226g) pork Boston Butt (browned)
- 2-3 green onion, sliced into 1 inch pieces
- 1 inch knob Ginger sliced
- 5 cups (1.1kg) water
- salt to taste
Chicken Version:
- 3 lbs (1.36kg) chicken back and necks
- 1 inch Knob Ginger sliced
- 2 green onions, cut into pieces
- 1/2 cup (236g) water
Dumpling Dough:
- 1 1/4 cup or 170g all purpose flour
- 3 1/2 tablespoons 50g hot water
- 3 tablespoons 40g room temperature water
Pork Filling:
- 1 lb (450g) high fat ground pork
- 1.5 tablespoons (22g) shaoxing wine
- 2 tablespoon (30g) soy sauce
- pinch ground white pepper
- 1/2 teaspoon (2g) sugar
- 1/2 teaspoon (2g) salt
- 3 green onion, very finely minced
- 1/2 teaspoon (3g) sesame oil
- 1 cup (235g) broth gel, diced into 1/2 inch pieces
Dipping Sauce:
- 2 tablespoons (17g) spicy chili crisp
- 1/3 cup (88g) black vinegar
- 2 inch knob Ginger, julienned