Chocozake - Vegan Chocolate Cremeux
A vegan version of this classic French creamy dessert, created by Welsh chef, Grady Atikins
Servings: 4
Ingredients
- 110 g sweet amazake See note below for instructions on how to make this
- 50 g Firetree Solomon Islands Guadalcanal 69% chocolate
- 1 tsp toasted sesame oil
- 1 pinch sea salt
Instructions
- Melt the chocolate, oil and salt in the microwave on low till melted. Keep the temperature of the chocolate below 45 degrees so as not to ruin the temper.
- Blend the amazake until very smooth then pour in to the chocolate mix whilst whisking vigorously.
- When the mix is shiny and emulsified put it in the fridge till set.
- The result will be a thick mousse like consistency perfect for shaping.
Notes
How to make sweet amazake
200g white rice koji.
100g cooked white glutinous rice-allowed to cool.
500ml boiled then cooled water ( or bottled spring water). Method
Mix all the ingredients together
Ferment at 60 C in a yoghurt maker or 58C in a dehydrator for 10 hours. If using a dehydrator place ingredients in a mason jar left open or a vacuum bag unsealed for air.
Then ferment at room temperature for a further 40 hours, before blending until very smooth. Store sealed in the fridge for up to 2 weeks.
100g cooked white glutinous rice-allowed to cool.
500ml boiled then cooled water ( or bottled spring water). Method
Mix all the ingredients together
Ferment at 60 C in a yoghurt maker or 58C in a dehydrator for 10 hours. If using a dehydrator place ingredients in a mason jar left open or a vacuum bag unsealed for air.
Then ferment at room temperature for a further 40 hours, before blending until very smooth. Store sealed in the fridge for up to 2 weeks.