Chocolate Progressive Photos

Photos by Marla

Recipe for Chocolate Sushi by John Yuen

INGREDIENTS

12 oz semi-sweet chocolate (dark chocolate works better)

2-3 tablespoons light corn syrup

4 oz cooked sticky rice

fruit, cut into strips (Asian pears, tangerines, persimmon, and other sweet, fleshy fruits work well)

DIRECTIONS

To make the chocolate: Over low heat, melt the chocolate together with the corn syrup. Once melted, pour the chocolate ont a large piece of wax paper, and fold the paper over to cover the chocolate. While still warm, form the chocolate into a sheet about 1/4-inch thick. Let cool to room temperature. (To speed this up, you may also place it in the fridge for approximately 20 minutes.)

To make the sticky rice: A quick way to make sticky rice is to cook it normally in extra water, and add sugar. Use a medium grain rice, and wash thoroughly before cooking. Add 2-3 times the water as rice, and add sugar as the rice heats. Cook about 45 minutes. Alternately, to add flavor, you can cook the rice in sweet tea, fruit juice, or another sweet drink. Allow the rice cool to room temperature, and it will become sticky.

To make the sushi: Put the chocolate sheet on a flat surface. Test for firmness by making sure you can slowly bend the chocolate without it breaking; it should remain as one solid piece. Place the rice and fruit on the chocolate. Next, slowly and carefully roll the chocolate over. Cut with a sharp knife and serve immediately.