Chocolate Yokan
Ingredients
| g | |
| DARK COMPOUND CHOCOLATE | 750 |
| Water | 1000 |
| Agar | 12 |
| Sugar | 300 |
| Red Bean Paste | 600 |
Process
- Melt DARK COMPOUND CHOCOLATE in the pot.
- Add water, agar and sugar and cook until boiled.
- Add red bean paste and blend until smooth.
- Pour them into 10×10 inch mould until set.
Assemble
- Cut it into rectangle shapes and decorate.
- It is ready to be served.
Products Used for This Recipe
DARK COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 480days(16months)
