Chewy Injeolmi-style Pave Chocolate
Valentine’s Day Special: Injeolmi Pave Chocolate with an Amazing Chewy Texture
Experience the delightful chewiness and melt-in-your-mouth texture of this pave chocolate, reminiscent of Korean Injeolmi rice cakes!
Basic Pave Chocolate Ingredients- 100g Dark Chocolate
- 30g Heavy Cream
- Cocoa Powder, as needed
Cooking Instructions
Step 1
First, gather all your ingredients. It’s helpful to separate them into two groups: one for the basic pave chocolate (dark chocolate, cream, cocoa powder) and another for the chewy white chocolate portion (white chocolate, cream). This will make the process smoother.
Step 2
Prepare the cream for the dark chocolate ganache. Gently heat 30g of heavy cream in a small saucepan over low heat until it just begins to simmer around the edges – look for tiny bubbles forming. As soon as you see this, remove it from the heat immediately. Overheating the cream can cause the chocolate to split, so be mindful of this.
Step 3
Now, melt the dark chocolate. Place 100g of dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each burst. Repeat this process about three times. The chocolate should be almost completely melted by then. Stirring between intervals prevents scorching and ensures even melting.
Step 4
Pour the gently warmed cream (30g) over the melted dark chocolate. Using a spatula or whisk, stir the mixture until it becomes smooth and glossy, forming a rich ganache. A few gentle stirs should bring it all together beautifully.
Step 5
Observe the ganache. It should be smooth, shiny, and well-emulsified at this point, ready for setting.
Step 6
Prepare a container for the dark chocolate ganache by lining it with plastic wrap. This lining will make it much easier to remove the chocolate cleanly later on.
Step 7
Pour the dark chocolate ganache into the prepared, lined container. Smooth the top surface evenly so that it will be easy to cut into neat pieces later.
Step 8
Place the container in the refrigerator and let it chill for about 1 hour, or until the ganache is firm to the touch. This chilling process is crucial for getting clean cuts.
Step 9
Let’s move on to the star of the chewy texture: the white chocolate. Place 300g of white chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring after each, for a total of about 3 minutes. White chocolate often requires a bit more time and careful stirring than dark chocolate to melt smoothly. Keep an eye on it to prevent burning.
Step 10
Stir the melted white chocolate until it’s completely smooth and lump-free.
Step 11
For the white chocolate ganache, heat 100g of heavy cream in a small saucepan, just like you did for the dark chocolate – bring it to a gentle simmer around the edges and immediately remove from heat. Pour this warm cream into the melted white chocolate and stir quickly to combine.
Step 12
Your white chocolate ganache is ready. At this stage, you might notice it has a slightly thicker, more ‘gooey’ consistency, sometimes described as being like corn soup. This is perfectly normal and is the secret to its wonderful chewy texture!
Step 13
Gently pour the warm white chocolate ganache over the firm dark chocolate layer in the container. Allow it to spread naturally.
Step 14
If you have any remaining ganache, pour it into another container to set. Chill both containers for at least another hour. The dark chocolate should set firmly, while the white chocolate will remain delightfully chewy and soft.
Step 15
Once the dark chocolate layer is firm, carefully turn it out of the container. Using a sharp knife, cut it into bite-sized pieces, about 2-3 cm cubes. Roll each piece generously in cocoa powder. This creates the classic pave chocolate finish and balances the sweetness.
Step 16
Now, for the chewy white chocolate. Because it’s softer and stickier, take small portions and roll them into balls. Then, coat them thoroughly in cocoa powder, much like you would coat Injeolmi or sweet rice cakes (like ‘susu gyeongdan’) with bean powder. This step really enhances the chewy, sticky texture.
Step 17
While pave chocolate is known for its soft texture, the white chocolate portion of this recipe is exceptionally rich and chewy. It has a delightful ‘bounciness’ that’s very satisfying.
Step 18
Cutting into it reveals its unique character. The interplay between the chewy white chocolate and the smooth dark chocolate is simply divine. As it melts in your mouth, the chewy sensation gives way to a sweet richness, creating a truly special experience that justifies the ‘Injeolmi-like’ description. It’s a delightful contrast of textures.
Step 19
The finished chocolates are surprisingly soft and can be easily cut with a fork. I initially used a bit less dark chocolate and more white chocolate. By aiming for a chocolate-to-cream ratio of approximately 3:1, the dark chocolate sets into a stable pave chocolate, while the white chocolate develops that wonderfully stretchy, Injeolmi-like texture. Enjoy this unique chewy creation!
