Japanese Sake & Kinako

Name: Japanese Sake & Kinako
Yield: Makes about 80 truffles
Cuisine: Japanese
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 1 quantity Basic Ganache, made with 100 ml (3½ fl oz/generous ⅓ cup) Kubota Senju (Japanese Sake); 1 quantity Basic Ganache, made with 100 ml (3½ fl oz/generous ⅓ cup) Kubota Senju (Japanese Sake); 50 g (1¾ oz) black sesame seeds; 250 g (9 oz/1½ cup) kinako powder (roasted ground soya beans); 250 g (9 oz/1½ cup) kinako powder (roasted ground soya beans); 1 quantity Basic Ganache, made with 100 ml (3½ fl oz/generous ⅓ cup) Kubota Senju (Japanese Sake)

Preparation info

Makes about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This truffle uses one of my favourite dry and fruity blends of Sake.

Ingredients

1 quantity Basic Ganache, made with 100 ml (3½ fl oz/generous

Asia
Japan
Gluten-free
Vegetarian
Chocolate

Method

Make the Basic Ganache following the method, adding the sake at step 4. Line a baking tray (sheet) with silicone (baking) paper.
Spoon the Sake-flavoured ganache into a piping (pastry) bag fitted with a plain 12mm (¼ inch) nozzle (tip) and pipe 2cm (¼ inch) bulbs onto the prepared tray (sheet). Leave to set for 2-3 hours in a