Sakura RóngHuà


Main Ingredients
Belcolade Blanc Selection 620
Sakura Powder 30
Whipping Creaam 210
Glucose 30
Unsalted Butter 100
Inverted Sugar (Trimoline) 40
Main Ingredients total 1030
Sakura Powder 10
Snow Powder 100

Working Method
  • Melt the Belcolade Blanc Selection and add sakura powder.
  • Blend with a mixer to dissolve the matcha powder into the chocolate.
  • Heat the cream, inverted sugar and glucose and poor onto the melted chocolate.
  • Add the soft butter when the temperature of the ganache reaches between 40℃ – 35℃.
  • Mix with a mixer to make a homogenous emulsion.
  • Poor the ganache in a frame (30 x 30 cm, 1 cm high) and let set in the fridge at 4℃, for 12 hours.
  • Cut with a guitar in small squares (2 x 2cm)
  • Blend snow powder and Sakura powder.
  • Coat the ganache with the powder.
  • Keep in the fridge.


Complexity level:  

An innovative recipe of sakura and Belcolade Blanc Selection, contains of real Belgian Chocolate for it great taste and excellent performance.