Sakura RóngHuà


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.