Name: Chocolate Mochi
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 100g glutinous rice flour; 70g white sugar; 120ml water; 100ml milk; 60g chocolate (i use milk chocolate) - cut into small pieces; cocoa powder (unsweetened)

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

May 27, 2020

Cacao Pretz – Bitter Pocky

Cacao Pretz - Bitter Pocky

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Ingredients

95g plain flour/cake flour (T45)
5g black cocoa powder
25g unsalted butter
30g sugar
15ml water
20ml milk
20g white chocolate (optional) - cut into small pieces

Instructions

1. Preheat the oven to 180℃ degree.
2. Place flour, black cocoa powder and sugar in a food processor and process to mix, then add butter, water and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
3. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
4. Place them on the baking sheet you prepared.
5. Bake them for about 10 to 12 mins. Let the pocky cool down completely.
If you want to decorate with white chocolate
6. Melt the white chocolate in a hot water bath (50℃), dip the end of the pocky (about 1cm) into chocolate. Let the excess drip off, and place on the plate. Let stand until chocolate is set.

New

December 22, 2019

Chewy chocolate chip cookies

Serving Size

12 cookies (30g)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter - softened
60g brown sugar
50g white sugar
25g egg - beaten
dash of salt
1/4 tsp vanilla extract
100g plain flour (or 97g of T45 and 3g gluten powder)
1/4 tsp baking soda
80g chocolate - cut into chunks

Instructions

1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
3. Add egg and vanilla and mix until fluffy.
4. Mix in the dry ingredients from #1 until combined with a spatula.
5. Add chocolate chunks and mix.
6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

May 22, 2019

Crunchy & Chewy choco chip cookies – quick version

Crunchy & Chewy choco chip Cookies – quick version

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Crunchy & Chewy choco chip Cookies – quick version

Ingredients

100g white sugar
150g brown sugar
1/2 tsp salt
110g unsalted butter - melted
1 tsp maple syrup
1 egg
1 tsp vanilla extract
160 g cake flour or plain flour (T45) - sifted
1/2 tsp baking soda - sifted
200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
2. Add maple syrup, egg and vanilla. Mix well.
3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
5. Pre-heat the oven 180C degree.
6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

June 14, 2018

Chocolate meringue tart

Persons

Prep Time

1 hour, 30 minutes

Total Time

1 hour, 30 minutes

Ingredients

For tart

110g all purpose flour (T55)
20g almond powder
45g confectioners sugar
70g unsalted butter
1 egg yolk
1 egg white
70g white sugar
(use the leftovers to make some meringue)
160g chocolate (black, milk, white...)
150g heavy cream

Instructions

1. *Make a meringue* In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, and whisk until the meringue looks glossy.
2. Line a baking tray with parchment paper. With a pastry bag, pipe this meringue into a disc shape (a bit smaller than the tart, see picture) and transfer the baking sheet to the oven. Bake it for about 60min. Remove from the oven and let it to cool to room temperature on a wire rack. Set aside.
3. *Make a tart* Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should be crumbly.
4. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disc shape and wrap it in plastic wrap. Refrigerate for at least 30min.
5. Roll the dough : Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator until firm (about 30min).
6. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
7. Bake for 15min and then remove the parchment and weights. Continue baking for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
8. *Put the tart together* Place the disc shaped meringue on the tart base (if the meringue is too big, just cut it off).
9. In a small saucepan, add heavy cream and chocolate and heat over medium-low heat, stir until it is hot but not boiling. Remove from the heat and gently stir and melt the chocolate with remaining heat until smooth and creamy in texture.
10. Pour the chocolate filling over the meringue in the crust. Place in the fridge to cool for a few hours.

October 27, 2015

Chocolate madeleine

Serving Size

about 50 small size madeleines

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

60g cake flour/plain flour (T45)
10g almond powder
2 eggs
20g cocoa powder unsweetened
100g sugar
2 tsp glucose syrup
4g Baking powder
100g Melted butter
40g chocolate
4 tsp heavy cream

Instructions

1. In a medium bowl, combine flour, baking powder and cocoa powder, sift the dry mixture together, then set it aside.
2. Mix egg, sugar and glucose syrup with a egg whisk.
3. Add sifted dry ingredients into the batter and almond powder, then mix until well combined.
4. Microwave the butter about 1 min and 15 sec (600w) and add chocolate to melt. Add heavy cream and mix until chocolate melted completely.
5. Pour the melted butter (mix with chocolate) into it and mix until just combined. Cover with plastic wrap and let it sit for about 1 hour (in the fridge) before baking.
6. Preheat the oven to 190 ℃. Bake them for about 8-9 mins. (or more depend on your tin size)