Chocolate mochi

I chose a chocolate with a low cocoa butter content because I want to keep it really soft. It makes for a good combination with the Mochi dough.

Recipe

Created by
  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China

Chocolate filling

ingredients preparation
  • 450g
    C811NV

Melt at 32°C.

  • 500g
    glucose
  • 50g
    oil
  • 35g
    CP

Mix together for 1 minute with the melted chocolate, using a paddle.
Pour onto Silpat baking sheet and finish mixing by hand.

Keep aside at room temperature.