Chocolate Xiaolongbao
Hot chocolate from the skin! Fondant Chocolat Dim Sum from Taiwan
Description
A modern dessert where a ganache made of high-cacao premium chocolate and butter is wrapped in cocoa-infused dough and steamed.
Restaurants serving Chocolate Xiaolongbao
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bitter chocolate
- Heavy cream
- Butter
- Flour
- Cocoa powder
Instructions
- [Authentic Recipe]
- Knead high-quality cocoa powder into flour dough to create a beautiful brown (chocolate-colored) dough and let it rest.
- Melt 70%+ bitter chocolate in a water bath, add heavy cream and butter to make a smooth ganache. Chill to set, and cut into dice.
- Roll the brown dough ultra-thin, wrap the chilled solid ganache, and pleat into a Xiaolongbao shape.
- Steam briefly for 4-
- mins until the chocolate inside completely melts. Time management is crucial, as over-steaming causes the skin to break and chocolate to leak.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Store-bought nama chocolate (ganache)
Pairing
Black Coffee or Straight Tea
Trivia
[Trend] A Western-style dim sum that became a huge boom after Taiwan's Din Tai Fung introduced it to the world. The chewy skin and the bittersweetness of premium dark chocolate match exquisitely.
Eating tips & etiquette
[Unique Eating] Gently break the thin skin on a soup spoon, and savor the piping hot, fondant-chocolat-like melting chocolate oozing from inside as if licking it bit by bit!
Allergen
Wheat, Dairy, Soy (from chocolate)