Chocolate mochi

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.

Recipe

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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.

ingredients	preparation
450g C811NV	Melt at 32°C.
500g glucose 50g oil 35g CP	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.

Use 18 g of chocolate filling for 24 g of dough.