Making good use of Sake - Sake Ganache

Adding just one step on a usual chocolate, it turns to be a high-quality dessert! The umami of sake gives the deep and rich taste to the usual chocolate.


Chocolate Bar 220g
Heavy cream 50㏄
Sake 3 tbsp
Non-sugar Cocoa


1. Slice the chocolate bar and put it in the bowl, then melt it on top of the 50-55℃ water
2. Heat the cream just before being boiled
3. Add the cream to 1), and mix it with a whisk till it becomes thick enough
4. Add sake in 3), and mix
5. Pour it into the shape and refrigerate for more than 2 hours
6. Cut it
7. Roll the chocolate and smear with cocoa
8. Refrigerate it until eating it