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spsnA very belated Valentine Day's post, but who cares... it's still chocolate!!! And this episode had LOTS of it....
Why I love Japanese variety show? They have structure! In bullet points LOL...
Example of chocolate from different countries (I think I've eaten that Italian chocolate before... they're sweet!) I'm a dark chocolate fan so any chocolate below 70% cacao is sweet to me...
In this episode we have the chocolate expert buyer to navigate us around some interesting chocolates around the world (well, mostly Europe and US)...
We started off with France... these 2 boxes of chocolate look ordinary to me... until the price tags show up LOL...
Eyes open big big folks... that expensive, why? Well, it's the artisan choco... that's why
This blue choco is based on the blue roof top of city of Ange (I did literal translation of what's written in katakana LOL)...
And now we move on to the US...
This is the chocolate that Obama likes (I don't understand why Japanese like Obama that much)... but the choco looks delicious. Basically this chocolate is caramel layered with chocolate and sprinkle with salt...
A very very very expensive Reese peanut butter LOL...
Because Nagano's expression when trying all this choco is ... well, ikemen is always ikemen ne... and somehow he stopped ageing somewhere in his 30s... *life is so unfair*...
And, Nagano is suggesting *and I agree* if we have a toast with cheese and this chocolate... it'll be a bomb! Yes, it's called nutella cheese toast LOL...
And we have sample from Spain, it's a macadamia choco but the unusual point from this choco is that it's layered by white chocolate and rolled over in cocoa powder... interesting...
I just like Nagano's side profile... pretty!!!
At the end of the segment, Nagano asked the lady whether other part of the country celebrate Valentine like in Japan? The answer is... only in Japan LOL!!!
Skipping the second section because you can just wiki your way on how they produce chocolate from cocoa beans to the chocolate that we see... interesting if you never know, but boring if you already read the chocolate books and have chocolate making lessons before...
3rd segment is how to make easy chocolate, yey!!! Put in the shop there as reference, I think they have a stand somewhere in one of the dept store in Tokyo (maybe in Takashimaya Time Square, worth the try)...
Recipe of the day: Champagne Truffles!!!
They're very easy to do, provided that you have a very good air conditioned room!
What you need:
180gr Bitter chocolate
100gr Fresh cream
60gr Champagne
20gr Butter
Powder sugar, as needed
How to:
1. Melt chocolate using microwave, pulse every 20-30 sec. Keep the chocolate at 70C
2. On the melted chocolate, add on fresh cream, slowly stir until well mixed, careful not to break the cream
3. Add on champagne, stir well
4. Add on butter, don't melt the butter!, stir well until all mixed nicely
5. Put the bowl in the freezer for 30 minutes
6. Scope 1 spoonful and wrap each spoonful with cling wrap and form balls
7. Freeze the balls for 5 minutes
8. Coat those balls in melted chocolate
9. Roll over #8 on powder sugar and we're done :)
The verdict? Oishii!!!!! Well, duh, so obvious, alcohol + chocolate are always love!!! I think we can use this recipe and change Champagne with... rum, and all other hard liquor! Yum!!!
Am listening to Supernova... It's gotta be you!!!!
Why I love Japanese variety show? They have structure! In bullet points LOL...Example of chocolate from different countries (I think I've eaten that Italian chocolate before... they're sweet!) I'm a dark chocolate fan so any chocolate below 70% cacao is sweet to me...
In this episode we have the chocolate expert buyer to navigate us around some interesting chocolates around the world (well, mostly Europe and US)...We started off with France... these 2 boxes of chocolate look ordinary to me... until the price tags show up LOL...Eyes open big big folks... that expensive, why? Well, it's the artisan choco... that's why
This blue choco is based on the blue roof top of city of Ange (I did literal translation of what's written in katakana LOL)...
And now we move on to the US...
This is the chocolate that Obama likes (I don't understand why Japanese like Obama that much)... but the choco looks delicious. Basically this chocolate is caramel layered with chocolate and sprinkle with salt...A very very very expensive Reese peanut butter LOL...Because Nagano's expression when trying all this choco is ... well, ikemen is always ikemen ne... and somehow he stopped ageing somewhere in his 30s... *life is so unfair*...And, Nagano is suggesting *and I agree* if we have a toast with cheese and this chocolate... it'll be a bomb! Yes, it's called nutella cheese toast LOL...
And we have sample from Spain, it's a macadamia choco but the unusual point from this choco is that it's layered by white chocolate and rolled over in cocoa powder... interesting...
I just like Nagano's side profile... pretty!!!At the end of the segment, Nagano asked the lady whether other part of the country celebrate Valentine like in Japan? The answer is... only in Japan LOL!!!
Skipping the second section because you can just wiki your way on how they produce chocolate from cocoa beans to the chocolate that we see... interesting if you never know, but boring if you already read the chocolate books and have chocolate making lessons before...3rd segment is how to make easy chocolate, yey!!! Put in the shop there as reference, I think they have a stand somewhere in one of the dept store in Tokyo (maybe in Takashimaya Time Square, worth the try)...
Recipe of the day: Champagne Truffles!!! They're very easy to do, provided that you have a very good air conditioned room!
What you need:
180gr Bitter chocolate
100gr Fresh cream
60gr Champagne
20gr Butter
Powder sugar, as needed
How to:
1. Melt chocolate using microwave, pulse every 20-30 sec. Keep the chocolate at 70C
2. On the melted chocolate, add on fresh cream, slowly stir until well mixed, careful not to break the cream
3. Add on champagne, stir well
4. Add on butter, don't melt the butter!, stir well until all mixed nicely
5. Put the bowl in the freezer for 30 minutes
6. Scope 1 spoonful and wrap each spoonful with cling wrap and form balls
7. Freeze the balls for 5 minutes
8. Coat those balls in melted chocolate
9. Roll over #8 on powder sugar and we're done :)
The verdict? Oishii!!!!! Well, duh, so obvious, alcohol + chocolate are always love!!! I think we can use this recipe and change Champagne with... rum, and all other hard liquor! Yum!!!
Am listening to Supernova... It's gotta be you!!!!
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Date: 2013-02-19 10:38 pm (UTC)