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.
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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