A decadent chocolate bar featuring chewy mochi pieces and a satisfying almond crunch, all enrobed in rich, premium chocolate. 1 A delightful textural experience.
Recipe instruction
1. Mochi
Ingredients:
110gr
Glutinous Rice Flour
200gr
Milk
10gr
Milk Powder
25gr
Sugar
25gr
Unsalted Butter
Method:
Mix all the ingredients together.
Steam in the steamer for 20-25 minutes.
Pour into the mixing bowl with hook attachment, wait until cool. .
2. Almond Peanut Chocolate Crunchy
Caramelized Almond and Peanut
Ingredients:
50gr
Water
35gr
Sugar
25gr
Almond Slice
50gr
Peanut (chopped)
Make a sugar syrup.
Put the almond slice and peanut inside
Drain the syrup.
Bake in 165 C, 10-12 minutes.
25gr
Caramelized Almond Slice
50gr
Caramelized Peanut (chopped)
25gr
Embassy Azalea Milk Chocolate Couverture 34%
15gr
Cocoa Butter
0.5gr
Salt
Melt the Embassy Azalea Milk Chocolate Couverture 34%.
Add in the caramelized nuts.
Mix with cocoa butter and salt.
Roll to 5 mm between 2 parchment papers.
Assembly:
Embassy Azalea Milk Chocolate Couverture 34%
Assemble:
Splash and spray the mould with cocoa butter coloring.
Make a shell with tempered Embassy Azalea Milk Chocolate Couverture 34%.
Pipe the mochi into the shell.
Put the almond peanut chocolate crunchy on top the mochi.
