Dulcey-Saikyo Miso Cream

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Valrhona Dulcey Chocolate 240


  1. In a medium-sized saucepan, boil the cream, sugar, saikyo miso and pour over the dulcey chocolate. With an immersion blender or whisk, blend until smooth.
  2. Pour in a container and let this set in the refrigerator. When set, place in a pastry bag with a star tip to assemble.