Kinako Mochi Chocolate
I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.
The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi
Kinako Mochi Chocolate
I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.
The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi
Cooking Instructions
- 1
Place the ingredients for gyuuhi (except for the water and katakuriko) in a heatproof bowl, and mix well with a whisk. Gently add the water and mix well.
- 2
Loosely cover the heatproof bowl from Step 1 with plastic wrap, and microwave for a minute (at 700 W). Remove from the microwave, and mix with a spatula. Microwave for another 30 seconds, then mix again.
- 3
Spread out the katakuriko in a tray and set the dough on top. Make the dough into a stick shape smaller than the mold diameter, and loosely cover the tray with plastic wrap.
- 4
Place the finely chopped chocolate in a bowl, and warm up using a double boiler (a little under 60℃). Remove the melted chocolate from the double boiler. (The chocolate temperature should be about 45℃.)
- 5
Strain the kinako through a tea strainer into the bowl from Step 4, and mix well with a spatula.
- 6
Let the chocolate cool while stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). (The chocolate temperature should be about 25℃.)
- 7
Warm up the chocolate again in a double boiler (about 35℃). (The chocolate temperature should be about 28 to 30℃.) Pour the chocolate into the molds about halfway up, and gently tap the molds a few times.
- 8
*Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching the hot water underneath.
- 9
Cut the stick from Step 3 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one in each mold from Step 7, and gently tap the molds again.
- 10
Fill the molds with the remaining chocolate, covering the gyuuhi. Gently tap again... Store in a cold place to harden the chocolate.
- 11
Chocolate shrinks slightly when hardened. Add more chocolate and let cool again if necessary.
- 12
Scrape off excess chocolate from the molds with a spatula, and refrigerate for about 20 minutes. Take the chocolate out of the molds, and it's done.
- 13
I also made kinako mochi chocolate using milk chocolate at the request of my son.
- 14
Please also try my matcha chocolateand sakura mochi chocolate.
https://cookpad.wasmer.app/us/recipes/170695-sakura-mochi-chocolate
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