White canelé bonbon chocolat raspberry chocolate ganache ホワイトカヌレ・ボンボンショコラ #shorts #asmr

Cacao ! ∴∵ゞ(´ω`*) ♪ This time, we made bonbon chocolates in a canele mold. The raspberry jelly and ruby chocolate ganache were fruity and went well with the sweetness of the white chocolate. May the cacao be with you ! [Ingredients] [Framboise Pâte de fruits - Raspberry jelly] Frozen Raspberry Puree 35g 38g : Frozen raspberries 30g : Water : Pectin 50g : Granulated sugar 10g : Trehalose : Citric acid [Raspberry ganache] 100g : Ruby chocolate RB1 A - 40g : Raspberry puree A - : Citric acid A - 25g : Fresh cream35% A - 10g : Invert sugar [Items] (Amazon Associate link) Ruby chocolate 200g Raspberry puree Trehalose Citric acid Cassette stove Iwatani MIYABI 雅 Subscribe me !