Hojicha Nama Chocolate


Working Method

Hojicha Nama Chocolate
  • Heat the whipping cream, trimoline, and hojicha powder in a small saucepan. Turn off the heat, add the mixture into Belcolade Selection Blanc Cacao Trace; mix well using hand blender, followed by unsalted butter.
  • Mix well until there is no lump. The chocolate should be completely smooth. After that, put it in to baking dish.
  • Tap the baking dish onto the counter for few times (to make sure the chocolate is evenly distributed). Refrigerate until firm, about 4-5 hours.
  • Take out the hojicha nama chocolate from fridge and cut into about 2.5cm x 1.5cm with hot knife. Put hojicha powder in food container, add the cut hojicha raw chocolate and sprinkle the powder on the top.

About this recipe

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