Sunday, April 25, 2010

Chocolate Truffle/ ေခ်ာကလက္ကိတ္ (cream မ်ားမ်ား)

Choco Truffle! This is 2nd cake for advance cake module. It was really fun to make this cake. Making and cutting different shapes of chocolate chips was really a new experience for me. The texture of the chocolate sheet must be just right (cant be too hard or too soft) in order to cut it into shapes properly. If it is too hard, it will break into pieces and if it is too soft, you wont be able to cut it and you will find it very difficult to handle. The work place was really in a mess after the cake was decorated. However, it was kinda exciting though.

We have to use back the same recipe as Blackforest cake for basic sponge cake. The only difference is the chocolate cream + choco chips and the decoration of the cake.


Here is the recipe for choco cream (for one 8" cake)
  • 200g of dark chocolate
  • Fresh cream 400ml
  • butter 100g

Method,
  1. In a sauce pan, bring fresh cream to boil.
  2. Add in chocolate and continue to stir until well incorporated
  3. Stir in the butter and allow it to cool
  4. Once cool, whisk it until light
  5. It now ready to decorate.

Recipe for choco sheet
  • Melt dark chocolates in a microwave for about 1 min
  • Stir well and spread it on a plastic sheet. Leave it to set ( It will set it room temp. If your kitchen temp is high, you might want to leave it in the fridge for about 10-20s.)
  • Use cutter to cut the different shape as desire

Cake decoration
  1. Slice sponge into 3 layers.
  2. Place 1st sponge layer in a cake ring. Pat with sugar syrup.
  3. Pipe in whipped chocolate cream. Level it.
  4. Repeat step 2 and 3 and final layer must end with chocolate layer. Leave it in the fridge for 30mins- 1 hour before decorating with choco chips and cherry.
  5. Remove from fridge and decorate accordingly.

ဒါကေတာ႔ BTIC advance cake module ရဲ႔ ဒုတိယ ကိတ္ပါ။ လုပ္ရတာ နဲနဲ ရွဳပ္သလုိ ေပ်ာ္စရာလဲေကာင္း ပါတယ္ ။ ပထမ basic cake principle တုန္းက ၂ေယာက္တစ္ဖြဲ႔လုပ္ရတာပါ။ ဒီ advance module က်ေတာ႔

၄ ေယာက္တစ္ဖြဲ႔ၿဖစ္သြားပါတယ္။ သင္တန္းကာလလည္းတစ္၀က္ေက်ာ္ၿပီမို႔ လူေတြလည္း တစ္ေယာက္နဲ႔ တစ္ေယာက္မစိမ္းေတာ႔ တဲ႔ အတြက္ လုပ္ရတာ တက္ညီလက္ညီ နဲ႔ ေပ်ာ္စရာေကာင္းပါတယ္ (ညအၿပန္ေနာက္က်တာကလြဲရင္ေပါ႔) ။ ဒီကိတ္က Chocolate cream ေတြနဲ႔လုပ္ရတာအတြက္ အရင္ အပတ္ကထက္စာရင္ ပိုၿပီးေပလြယ္ပါတယ္။ ကိတ္မုန္႔လည္း အၿပီး ၄ ေယာက္စလံုး လည္း choco cream ေတြနဲ႔ေပပြေနတာ အေတာ္ရီရပါတယ္။လုပ္ေနတုန္းကေတာ႔ ေဇာနဲ႔ သိပ္သတိ မထားမိၾကပါဘူး။


basic sponge ကေတာ႔ ပထမ တစ္ပတ္က black forest အတိုင္းပါဘဲ။ အခ်ိဳးအစားေတြ အကုန္အတူတူပဲ။ choco cream နဲ႔ decoration လုပ္တာပဲ ကြာသြားတာပါ။ cream လုပ္တဲ႔ အခ်ိဳးအစားေတြ အေပၚမွာေရးေပးထားတယ္ေနာ္။ ၄ေယာက္စာ က်ိဳရေတာ႔ အိုးအၾကီးၾကီး နဲ႔ လက္ေမာင္းေအာင္႔မတတ္ တေယာက္တလွည္႔စီေမႊရပါတယ္။ ၿပီးရင္ မုန္႔ကို ၃လႊာရေအာင္ ပါးပါးေလးလွီးပါ။ ပထမမုန္႔ အလႊာ ကို syrup ေလးနဲနဲသုတ္၊ ၿပီးရင္ cream ထည္႔ ၊ၿပီးရင္ မုန္႔အလႊာ ၿပန္ထည္႔ နဲ႔ သုံးထပ္ ၿပီးေအာင္ ထည္႔ပါ။ ၿပီးမွ ေရခဲေသတၱာ ထဲမွာ ၃၀ မိနစ္ေလာက္ ထည္႔ရပါတယ္. နဲနဲ ခဲသြားေအာင္လုိ႔ပါ။ ၿပီးရင္ chocolate ၿပားေလးေတြ၊ အမွဳန္႔ေလးေတြ ေတြနဲ႔ အလွ ဆင္ၿပီးရင္ ရပါၿပီ။ ေနာက္တစ္ႏွစ္ေမြးေန႔ကိတ္ေတြေတာ႔ ေကာင္းေကာင္းေလးလုပ္ႏိုင္သြားၿပီ လုိ႔ထင္ပါတယ္။

2 comments:

ThuHninSee said...

အို..ေကာင္းလိုက္တာ.. ကဲ.ကဲ ေမြးေန႔မွာ ကိတ္တစ္လုံးေလာက္ ္ေအာ္ဒါမွာခ်င္တယ္ ရမလား။ ခ်ယ္ရီသီးအစား စေတာ္ဘယ္ရီေလးတင္ေပးပါ။
း)

စူးႏြယ္ေလး said...

မုန္႔ေလးက လွပေသသပ္ေနတာပဲ:)