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EMBASSY RECIPES

Chocolate Bar with Mochi and Almond Crunch

A decadent chocolate bar featuring chewy mochi pieces and a satisfying almond crunch, all enrobed in rich, premium chocolate. 1  A delightful textural experience.

Chocolate Bar with Mochi and Almond Crunch 1

 

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.
  • Close with tempered chocolate.
  • Put in the chiller for 15-20 minutes.
  • Take out from the mould and enjoy.

 


 
 

 

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