Hello everyone!

This is nishimura, a confectionery assistant 👋

This time we will introduce specialized training 💫💫

Let's take a look at the chocolatier major's classroom 👀

"roscheamand"is!

Let's take a look at the process 😎

Mix the sugar with the almonds!

Once mixed, strain to remove excess sugar!

 

 

 

 

 

Return it to the pot and leave it in the sun 🔥

The sugar will melt slightly and turn into a caramel color.

It's going to change!

Coating each almond individually!

When it becomes flaky...

 

 

 

 

 

 

Place on a marble surface to prevent the almonds from sticking together.

Rub them together by hand like this👐

It’s hot right out of the pot 😫😫

From every group,hot! ! !"and

Strange voices were heard🙉

 

 

 

 

 

 

While the almonds are cooling

Tempering the chocolate 👩‍🍳

This timeTabril method!

Tabril method→Adjust the temperature on the marble surface💡

50 ℃ ~ 55 ℃Raise the temperature to!

 

 

 

 

 

 

Chocolate poured on marble27 ℃ ~ 28 ℃

When it goes down, put it back inside the ball 👨‍🍳

The chocolate in the bowl30 ℃ ~ 31 ℃

It is complete when it is ✨✨

Pour the chocolate over the cooled almonds!

 

 

 

 

 

　Roll it into bite-sized pieces with a spoon and once it hardens, it's done ✨

 

 

 

 

Chocolate because we have practical training every day

You will also improve how to handle 💪💪

And10/11with10/18has chocolate

Open campus of used gateau chocolat

there is! ! 🍫

There will also be a Halloween event especially on the 18th👻💀💫

Check it out if you're interested ☝

 

 

Click here for open campus details

☟☟☟☟☟☟☟☟☟☟

 

 

 

 

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

confectionery　Café　Chocolatier　Breadmaking　bridalvocational school of

[Enrollment General Information]

0120-805-801