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.
Mix well for 10 minutes.
Steam dough in double boiler for 15 minutes. Cool in mixer at low speed
Melt at 32°C.
Mix together for 1 minute with the melted chocolate, using a paddle.
Keep aside at room temperature.
Finishing and serving
Use 18 g of chocolate filling for 24 g of dough.