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.

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Recipe components

Callebaut® ingredients

Mochi dough

Ingredients	Preparation
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

Ingredients	Preparation
450g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - C811 - 10kg Callets	Melt at 32°C.
500g glucose 50g oil 35g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag	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.