밀카초콜릿을 이용한 밀카무스만들기 🍫

 

 

 

밀카 무스

 

1. 오리지널비스킷 크러스트
오리지널비스킷 90g, 버터 40g

① 원형1호 무스링에 바닥랩과 띠지를 두른 후 받침대로 바닥을 받친다.
② 푸드 프로세서에 비스킷을 넣고 곱게 갈아준다. 
③ 녹인 버터를 넣고 섞은 뒤 1.에 넣고 균일하게 펼친 뒤 평평하게 눌러주고 냉장고에서 30분 굳힌다.

2. 밀카 무스
밀카초콜릿 220g, 생크림A 100g, 우유 70g, 코코아가루 16g, 젤라틴 4g, 생크림B 280g

① 젤라틴을 찬물에 10분간 불린 뒤 물기를 제거한다.
② 믹서볼에 생크림B를 70%휘핑한다.
③ 그릇에 밀카초콜릿, 생크림A, 우유, 코코아가루를 넣고 섞은 뒤 전자레인지를 이용해 완전히 녹여 준다.
④ 핸드블렌더로 곱게 갈아준 뒤 30℃까지 냉각 시킨다.
⑤ 젤라틴을 전자레인지를 이용해 녹여 준 뒤 4.에 넣고 거품기로 빠르게 섞는다.
⑥ 5.에 2.를 3번 나누어 넣고 섞는다.

3. 밀카 가나슈
밀카초콜릿 130g, 생크림 65g

① 그릇에 밀카초콜릿과 생크림을 넣고 전자레인지를 이용해 녹여준다.

4. 마무리
장식용 밀카초콜릿 1조각

① 오리지널비스킷 크러스트에 밀카 무스를 붓고 꼬챙이로 휘저어 큰 기포를 꺼트린 다음 냉동실에 1시간 굳힌다.
② 밀카 가나슈를 위에 붓고 이리저리 움직여 윗면을 평평히 해준다.
③ 가운데 장식용 밀크초콜릿을 올리고 살짝 눌러준 후 냉동실에 6시간 굳힌다.
④ 띠지와 랩을 분리하고 커팅한다.

 

-냉장보관 2일, 냉동보관 1달 가능
-제조원가 8,511원, 1/6조각 예상 판매가 7,000원

 

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Milka Mousse 

 

1. Original Biscuit Crust

original biscuit 90g, butter 40g

 

① Put the bottom wrap and the mousse band on the round No. 1 mousse ring and support the floor with the pedestal.

② Place the biscuits in a food processor and grind finely.

③ Add melted butter, mix, put in 1., spread evenly, press flat, and harden in the refrigerator for 30 minutes.

 

2. Milka Mousse

milka chocolate 220g, whipping cream A 100g, milk 70g, cocoa powder 16g, gelatin 4g, whipping cream B 280g

 

① Soak the gelatin in cold water for 10 minutes and then remove the water.

② Whip 70% whipping cream B in a mixer bowl.

③ Put milk chocolate, whipping cream A, milk, and cocoa powder in a bowl, mix, and melt completely using a microwave.

④ Grind finely with a hand blender and cool to 30℃.

⑤ Melt the gelatin using a microwave oven, then put it in 4. and mix quickly with a whisk.

⑥ Divide 2. into 5. 3 times and mix.

 

3. Milka Ganache

milka chocolate 130g, whipping cream 65g

 

① Put milk chocolate and whipping cream in a bowl and melt it using a microwave oven.

 

4. Finish

1 piece milk chocolate for decoration

 

① Pour Milka Mousse into the Original Biscuit Crust, stir with a skewer to remove large bubbles, and then harden in the freezer for 1 hour.

② Pour Milka Ganache on top and move it around to level the top.

③ Put the decorative milk chocolate in the center, press it lightly, and harden it in the freezer for 6 hours.

④ Separate the strips and wraps and cut them.

 

- Expiration date: 2 days refrigerated and 1 month frozen.

- Manufacturing cost 8,511 won, 1/6 pieces estimated selling price 7,000 won.

 

 

 

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