Hello everyone,
My name is Ishibashi, and I’m the store manager at Choya Kyoto, a shop dedicated to the ume-making experience.
For this month’s seasonal recipe, I’d like to introduce a Valentine’s-inspired treat featuring our February ume “Suiko” (available from February 5) and chocolate.
I must confess—I’m such a chocolate lover that every year I go from one department store’s Valentine’s corner to another, picking out chocolates just for myself.
Ume syrup bonbons are a treat full of sweet-and-tart flavor in every bite.
Even if you’ve never made handmade chocolates before, this recipe is easy to try. When you finish, you’ll feel a small sense of accomplishment.
As soon as you bite into one, the ume syrup melts out into the gentle sweetness of chocolate, creating a perfect balance of tart and sweet. Just one bite is delightfully satisfying.
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20ml Suiko × Rock sugar ume syrup
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100g chocolate
1.Chop the chocolate finely, then melt two-thirds of it in a double boiler (warm water should be about body temperature).
2.Spread the melted chocolate into molds and chill in the refrigerator until firm (about 15 minutes).
3.Pour 2ml of ume syrup into each mold.
4.Melt the remaining one-third of the chocolate in a double boiler and spread it thinly onto cooking paper.
5.Place Step 4 on top of the molds, smooth with a spatula, and chill in the refrigerator until firm (about 1 hour).
6.Remove from the molds, trim any excess chocolate, and they’re ready to enjoy!
Our next “Seasonal Recipe to Savor the Moment” will be shared in March. Please look forward to it!