We always get really excited around Easter time; the flowers are blooming, the sun is (mostly) shining and it’s the best excuse ever to eat chocolate! This year we have created a selection of unusual chocolates with specially selected Yutaka products.
When it comes to food, I’ll try anything once, so Japanese inspired chocolates were on the menu for us this Easter! We were given a recipe for chocolate truffles, and this base was then used for these five Yutaka truffle flavours:
Miso Caramel – think salted caramel with a twist
Shaoxing Rice Wine – a warm, boozy hit
Wasabi Furikake – milder than chilli with the added crunch of sesame
Pickled Sushi Ginger – chocolate & ginger with the surprising tang of pickle
Yuzu – a hint of citrus
The basic recipe, given to me by Yutaka, is below:
(makes approximately 30 – 36)
200g dark good quality chocolate
60ml double cream
80g unsalted butter
For the fillings and the coatings you’ll also need:
2 tbs Yutaka Wasabi Furika
Drinking chocolate for coating
50ml double cream
1 tbs Yutaka Miso
100g dark chocolate – gently melted for coating
Pink salt crystals for sprinkling on the top
2 tbs Shaoxing rice wine warmed
Vermicelli for coating
2 tsp Yutaka Yuzu
100g white chocolate – gently melted for coating
2 tbs chopped Yutaka sushi ginger
Cocoa for coating
‘In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.
Once you’ve made the base you need to divide it into five bowls and then begin the flavouring process.’
Yutaka Wasabi Furikake Truffles
· 2 tbs Yutaka Wasabi Furikake
· Drinking chocolate for coating
Add the Wasabi Furikake to the portion of truffle mixture then pop it in the fridge. The next morning scoop out generous teaspoon amounts and roll them into balls. Roll the Wasabi Furikake in drinking chocolate, and then pop back in the fridge to keep them set.
I wasn’t a big fan of this truffle flavouring, but I’m not a huge fan of Wasbi. The sesame seeds gave the truffle a lovely crunch though, and if you’re a wasabi fan then these would be great for you!
Yutaka Miso Caramel Truffles
· 75g sugar
· 25ml water
· 50ml double cream
· 1 tbs Yutaka Miso
· 100g dark chocolate – gently melted for coating
· Pink salt crystals for sprinkling on the top
‘Put sugar and water in a heavy bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture. The remainder of the sauce saved and used over ice cream for a delicious dessert.’
‘Pop this into the fridge and the next morning scoop out generous teaspoon amounts and roll them into balls. Melt the dark chocolate and coat the Miso caramel truffles as above. Sprinkle a couple of pink salt crystals on the top.’
I really liked this truffle. It had a really unusual taste and the dark chocolate and pink salt worked amazingly well with the miso caaramel flavouring.Yum!
Yutaka Shaoxing Rice Wine Truffles
· 2 tbs Shaoxing rice wine warmed
· Vermicelli for coating
Add the rice wine to the truffle mixture and pop them into the fridge. The next morning scoop out generous teaspoon amounts and roll them in vermicelli and return to fridge.
I loved this one. It was probably my favourite of them all. It reminded me of a nicer version of a rum truffle- delicious! I’m going to make sure Nanny Kim gets some of these to try over Easter.
Yutaka Yuzu Truffles
· 2 tsp Yutaka Yuzu
· 100g white chocolate – gently melted for coating
Add the Yuza and store in the fridge. The nexy day roll them gently in melted whilte chocolate.
I liked the initial taste of these truffles, but I wasn’t so keen on the aftertaste.
Yutaka Pickled Sushi Ginger Truffles
· 2 tbs chopped Yutaka sushi ginger
· Cocoa for coating
‘Chop the ginger into small pieces and add to the portion of truffle micture. Pop this into the fridge and the next morning scoop out generous teaspoon amounts and roll them into balls. Roll the ginger truffles in cocoa and place in truffle cases.’
I’m not big on ginger, but I have been using it more lately because it’s great for digestion (so I hear!). I actually thought it was a nice take on a truffle, all we needed to do was chop the ginger a little bit more than we did. Warren really liked this truffle, it was probably his favourite!I think it’s great to shake things up at Easter, and trying these Yutaka truffles has definitely been interesting! We had a lot of fun making them and even more eating them all up…
Happy Yutaka Easter!
Disclosure: I received food items in exchange for this post. All opinions are 100% honest and my own.