Chinese Chocolate Pastry Filling 巧克力餡
We start off exploring the versatility of white bean paste by adding chocolate to it. So exciting, cuz I love, love, love chocolate. Our Chinese chocolate pastry filling turned out incredible: oh so chocolaty, creamy, and oozy. A perfect hidden heart of smooth creamy chocolate!
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.8 oz Chinese white bean paste, 220g
- 2 oz dark chocolate, 55g
- 1 tbsp cocoa powder, 7g
- 1/4 cup sugar, 55g
- 1 1/2 tbsp maltose syrup 麥芽糖, 37g
- 5 1/2 tbsp vegetable oil, 73g
Instructions
- 1
Chop the chocolate to small pieces.
- 2
Combine the white bean paste and cocoa powder, knead until combined.
- 3
Add paste, sugar and maltose syrup to a small pot over low heat. Stirring, cook until mixture forms a paste that no longer sticks to the pot's sides. Add in oil and cook, stirring, until the oil is completely incorporated and paste no longer sticks to the sides of the pot.
- 4
Remove from heat and let cool completely. Your chocolate filling paste is ready to be used to fill your pastries, tang yuans or buns.
- 5
If not using right away, wrap in cling film and store in the fridge. The paste will harden in the fridge so soften by reheating in the microwave before use. Enjoy the chocolate love!