Chocolate mochi

Created by

  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China
level 1

“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 components

Callebaut® ingredients

Mochi dough

IngredientsPreparation
  • 1000g
    mochi premix powder
  • 810g
    water

Mix well for 10 minutes.

Steam dough in double boiler for 15 minutes. Cool in mixer at low speed
until 30°C. Leave to rest for approx. 1 hour before using. Dough should be
very sticky. Use rice powder to keep it from sticking to your fingers.

Chocolate filling

IngredientsPreparation

Melt at 32°C.

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.

Finishing and serving

Use 18 g of chocolate filling for 24 g of dough.