Adding just one step on a usual chocolate, it turns to be a high-quality dessert! The umami of sake gives the deep and rich taste to the usual chocolate.
Ingredients
- Chocolate Bar 220g
- Heavy cream 50㏄
- Sake 3 tbsp
- Non-sugar Cocoa
How to cook
- Slice the chocolate bar and put it in the bowl, then melt it on top of the 50-55℃ water.
- Heat the cream just before being boiled.
- Add the cream to 1), and mix it with a whisk till it becomes thick enough.
- Add sake to 3), and mix.
- Pour it into the mold and refrigerate for more than 2 hours.
- Cut it.
- Roll the chocolate and smear with cocoa.
- Refrigerate it until eating.