Chocolate Ganache

1. Heat the whipping cream until it reaches a simmer, then pour it over the Carma Dark Bourbon chocolate. Stir until smooth.
2. Incorporate the salted butter, mixing until fully emulsified.
3. Allow the ganache to cool slightly before use.
4. Line a semi-dome mold with cling film for support, pipe 20g of ganache on the cling film. Place a freeze dried strawberry in the center, then wrap the ganache around the strawberry. Freeze until firm.
5. Portion 50g of mochi, then roll it out into a round shape and wrap the frozen ganache filling with the mochi, sealing the edges completely.
6. Store in the chiller and enjoy once slightly softened for the best texture.

Whipping Ganache

1. Heat half of the millac gold and the tomoline over medium heat. Heat until it just begins to simmer, but don’t let it boil.
2. Once the cream is heated, pour it over the Carma White Chocolate pieces in a heatproof bowl.
3. Stir in the Vanilla Paste (8g) for flavor. Make sure it’s evenly distributed throughout the ganache.
4. Place the whipping ganache in the refrigerator for overnight.
5. Once the ganache has cooled to room temperature (or slightly chilled), use an electric mixer to whip it on medium-high speed.
6. Start slowly and gradually increase the speed. Continue whipping until you reach soft peaks. The ganache should be light, airy, and hold its shape when you lift the beaters.