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.


Created by
  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China

Mochi dough

ingredients preparation
  • 1000g
    mochi premix powder
  • 810g

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

Melt at 32°C.

  • 500g
  • 50g
  • 35g

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.

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