{"id":2491,"date":"2023-02-01T18:00:00","date_gmt":"2023-02-01T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=2491"},"modified":"2023-01-30T10:18:29","modified_gmt":"2023-01-30T01:18:29","slug":"cooking-with-sake-chocolate-truffle-2","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-chocolate-truffle-2\/","title":{"rendered":"Cooking with Sake: Chocolate Truffle"},"content":{"rendered":"\n<p>Enjoy the chocolate flavor that will melt in your mouth with the taste of sake.<\/p>\n\n\n\n<p>Add sake to Western-style truffles to enjoy a new kind of dessert!<\/p>\n\n\n\n<p>Using sake instead of liqueur adds the sake\u2019s unique flavor and also softens the ingredients. You are sure to have never experienced chocolate that melts like this.<\/p>\n\n\n\n<p>You can add walnuts, almonds, and other types of nuts as you like. Feel free to shape the truffle into the shapes of your choice, such as round and square!<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients (2 Servings)<\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>1 chocolate bar (58g)<\/td><\/tr><tr><td>1\/8 cup of fresh cream<\/td><\/tr><tr><td>1\/2 tablespoon of sake<\/td><\/tr><tr><td>Cocoa powder, as needed<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to Make: Steps<\/h4>\n\n\n\n<p>Step 1:<br>Chop up the chocolate bar and put it in a bowl.<\/p>\n\n\n\n<p>Step 2:<br>Heat the cream in a saucepan until just before it boils, pour into a bowl, add the sake and mix with a spatula to melt the chocolate.<\/p>\n\n\n\n<p>Step 3:<br>Pour the mixture into a mold lined with a baking paper and let it cool and harden.<\/p>\n\n\n\n<p>Step 4:<br>When the chocolate is hardened, cut it into pieces and sprinkle with cocoa powder.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enjoy the chocolate flavor that will melt in your mouth with the taste of sake.  [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-2491","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=2491"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2491\/revisions"}],"predecessor-version":[{"id":2494,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2491\/revisions\/2494"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/2492"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=2491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=2491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=2491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}