I’m going to prepare you for Valentine’s Day this year. In Japan the whole day revolves around chocolate. This recipe can be made for friends, co-workers, boyfriends and girlfriends so you’re either making tomochoco (友チョコ), giri choco (義理チョコ) or for your own true love, honmeichoco (本命チョコ). Whoever it is, this recipe is easy to do and may even catch the eye of that sexy sensei, turning girichoco into full on honmei style.
200g of your favourite dark or milk chocolate
100ml fresh cream (生クリーム)
Cocoa powder (for dusting)
Optional toppings: crushed pistachios, Valentinesy sprinkles
Baking tin lined with wax paper (a 7 inch square tin will do, but I used a 6inch x 3 inch and made individual chocolates too) OR 24 small chocolate molds
Prep time 10 mins
Cook time 5 mins
Chill time 20+mins
2. Gently heat the cream in a saucepan until near boiling then turn off the heat.
5. Put in the fridge for about 20 minutes or until firm.
Tip: for easy cutting, wipe the knife after each cut and run under hot water to warm, then wipe again.
- Using a sieve, dust your chocolaty goodies with cocoa powder.
Happy Valentine’s Day!