Pareve Chocolate Sushi<< Pareve Chocolate Sushi is a bit of a patchke but well worth the effort. This is a brilliant recipe. Read it over and get organized before you begin - the results are spectacular. The first time you make this, it will be an effort, the second time will be easy.
To make modeling chocolate, melt the 12 oz. of chocolate in double boiler, add the 2 oz. corn syrup and mix thoroughly. Wrap mixture in plastic and refrigerate for 2 hours. Place rice in saucepan and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, remove from heat and set aside. When ready to assemble the sushi, you will work with half of the chocolate mixture at a time, for best results. Knead half of the modeling chocolate until pliable. This will take some time - be patient. Roll out paper thin. If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out. Note: the original recipe (from www.pastrywiz.com) suggests that you cut the chocolate into 2 1/2 inch wide strips. Personally, I think that it may be easier to work with a wider strip, especially the first time that you make this recipe. Make sure to cut out long rectangles that are 2 1/2 - 3 inches wide. Place sticky rice on top of chocolate, leaving space on one side for the seam. Arrange your fruit on top of the rice in single thin layer. Roll up tightly making sure that both sides are stuck together. You can repeat the kneading, filling and rolling process with the rest of the ingredients. Place rolled up Pareve Chocolate Sushi in refrigerator to set. Once set, use a sharp knife to slice sushi rolls into 1 inch lengths. Place on serving plate and garnish with fresh fruit or as desired. Adapted from the original recipe Chocolate Sushi: www.pastrywiz.com Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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