Sakura Mochi Chocolate
Sakura Mochi Chocolate

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, sakura mochi chocolate. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chewy sakura mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or. Traditional Sakura Mochi is shaped differently according to whether you're in the western Kansai region around Osaka or in the Kanto region around Tokyo, and the image on the new Kit Kat.

Sakura Mochi Chocolate is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Sakura Mochi Chocolate is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have sakura mochi chocolate using 10 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Sakura Mochi Chocolate:
  1. Make ready 3 to 5 Salt-preserved sakura buds (for chocolate)
  2. Prepare 1 Salt-preserved sakura leaf (for gyuuhi)
  3. Make ready For gyuuhi (rice dough):
  4. Make ready 25 grams Shiratamako
  5. Prepare 15 grams White sugar
  6. Make ready 5 grams Trehalose
  7. Take 45 ml Water
  8. Prepare 1 for dusting Katakuriko
  9. Prepare For sakura chocolate:
  10. Take 60 grams White Chocolate

The sakura flavored mochi chocolate is inspired by sakura mochi. The pink mochi rice cake is slightly salty and the core is creamy white chocolate. Download Sakura mochi stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Newsflash: mochi ice cream isn't real Japanese rice cake.

Steps to make Sakura Mochi Chocolate:
  1. Soak the sakura buds and leaf in water for a while to remove some of the salt. Dry the sakura buds out in a microwave and rub them with your finger tips until they become powdery. Drain the leaf and chop finely after removing the stem.
  2. Place the shiratamako, white sugar, and trehalose in a heatproof bowl, and mix well with a whisk. Add the chopped sakura leaf and water, and combine.
  3. Loosely cover the heatproof bowl from Step 2 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.
  4. 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.
  5. 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℃.)
  6. Place the sakura buds in the bowl from Step 5, and mix with a spatula. Let 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 4 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one into 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. Place the chocolate on top of the sakura leaf, de-salted and dried. The aroma of the leaf should transfer a bit to the chocolates.
  14. "Kinako Mochi Chocolate" - - https://cookpad.com/us/recipes/170967-kinako-mochi-chocolate
  15. "Matcha Chocolate"

Learn how to make real mochi at home Mochi: Japan's Soft, Sweet, Squishy Snack Also, you might choke and die, but try not to think about. So let's start with the famed sakura mochi — you'll be surprised to learn how easy it is to make it yourself! Kit Kat Sakura Japanese Sake Chocolates. Find sakura mochi stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

So that’s going to wrap it up with this exceptional food sakura mochi chocolate recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!