Ocoa™ Vinegar

Recipe

Created by
  • Janice Wong - Dessert Bar, Singapore - Asia's Best Pastry Chef 2014

Mochi

Ingredients Preparation

Line a metal tray with cling wrap.

  • 75g
    glutinous rice flour
  • 68ml
    coconut cream
  • 50g
    sugar
  • 75ml
    water
  • 75ml
    cream

Mix together with a whisk

Pour the mixture through a sieve into the tray. It should be 0.5 cm deep. Cover the whole with cling wrap and steam for 15-20 minutes at 100°C.

Poprocks filling

Ingredients Preparation
  • 30g
    Pop Rocks
  • 100g
    praline

Mix

Vinegar Chocolate Ganache

Ingredients Preparation
  • 60g
    cream

Bring to a boil

  • 70g
    Ocoa™

Melt

Pour the cream into the chocolate and let it rest for a while. Slowly stir it clockwise to blend it together beautifully.

  • 15g
    white wine vinegar

Add

Stir to make everything blend together beautifully.

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