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Ooh, I thought I was dead for a second...
Oh! I’m on!
Hello! This is the Cooking bear channel.
The ingredients and the recipe are in the descriptions below in Japanese and English.
This time, we made balloon chocolate bowls,
but I have one warning!
If the chocolate is hot, this is what will happen.
That was fast by Chef
Dip the balloons after the chocolate is cooled down enough that it won’t be hot when you touch it.
Or else the chocolate will spill like, wow and you’ll be like, oh my gosh.
If you want the chocolate to be thicker, use more portions and put on way more when dipping the balloon.
By the way, there are some powder-like things on the balloons,
so be sure to wash them with water or wipe them.
Also, we used milk chocolates for this,
but it was too sweet for me that it made my teeth ache,
so I’m regretting a little bit that we should have used bitter ones.
For the green tea mousse, when putting in the fresh cream, first put in only 1/3 of it, then the rest and mix it roughly.
The green tea mousse is pretty bitter and has a taste that’s just for grown-up bears,
so it will really match if you crush the chocolate bowl and eat them together!
The inside can be a different mousse,
and well, what?
And ice creams,
or, hmm,
top fruits onto fresh cream.
That’s what Chef’s saying.
Try many variations.
And speaking of green tea, if you haven’t seen “Learn the green tea”, that Hannari-Sensei helped us with, please take a look.
Oh, and Chef and I are planning to introduce some of our recommended cooking movies soon!
It’s the one we were talking about pretty long time ago! Please look forward to it!
Well, I’ve gotta go! See you next time!