Chocolate Tofu Pudding
Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil
Pastry Chef Gemma Matsuyama of Tsubaki | Los Angeles
Adapted by StarChefs | June 2021
INGREDIENTS:
Chocolate Tofu Pudding:
(Yield: 12 pints)
1 kilogram Medjool date
1.35 kilograms TCHO dark chocolate
2.7 kilograms firm tofu, strained
10 grams salt
50 grams extra virgin olive oil
30 grams vnlla Extract Co. pure vanilla extract
50 grams TCHO cacao powder
Candied Cacao Nibs:
250 grams TCHO cacao nibs
500 grams sugar
50 grams room-temperature butter, cubed
Mochi:
450 grams sweet rice flour
200 grams sugar
Potato starch
To Assemble and Serve:
(Yield: 1 serving)
Olive oil
METHOD:
For the Chocolate Tofu Pudding:
Soak dates in warm water until plump. Set aside to rest at least 15 minutes. Over a double boiler, melt dark chocolate; remove from heat and set aside. Add tofu to a Vitamix blender and blend until smooth. Transfer tofu to a large bowl and set aside. Strain dates then gradually add dates to the Vitamix blender, blending with enough tofu to reach a smooth consistency. After adding the last few dates, blend in salt, oil, vanilla, and cocoa to emulsify. Add date mixture to remaining tofu, stir to combine, then strain through a fine mesh sieve into a clean bowl. Add melted chocolate and mix well. Transfer to airtight containers and chill in cooler until needed.
For the Candied Cacao Nibs:
Evenly distribute cacao nibs onto a sheet tray. Roast in a 350℉ oven for about 15 minutes or until glistening. Meanwhile, add sugar to a saucepan over medium-low heat. Without stirring, let cook until sugar begins to melt and caramelize. Using a heat-proof spatula, gently stir sugar until it all melts and reaches a dark amber color, adjusting heat as needed. Remove pot from heat and stir in butter, one cube at a time. Once butter is fully emulsified, add roasted cacao nibs. Using rubber and offset spatulas, spread mixture out on a silpat. Let cool until completely hardened, about 1 hour. Grind into bite-size pieces then set aside.
For the Mochi:
In a bowl, whisk together rice flour, sugar, and 660 grams water. Strain mixture into a microwave-safe bowl and cover. In a 1,200-watt microwave, cook mochi for 2 minutes then stir with a rubber spatula. Repeat in 2-minute increments until sides of mochi begin to firm then cook in 1-minute increments. Once the mochi begins to solidify and gets sticky and shiny, reduce to 30-second increments until cooked through. Mix mochi well then place on a work surface coated in potato starch. Let cool about 1 minute. Dust top of mochi with more potato starch then, with the straight side of a bowl scraper, slice into strips. Then slice crosswise, making bite-sized mochi cubes. Dust each cut surface of the mochi with potato starch and shake or brush off excess starch. Store mochi in an airtight container at room temperature for up to 1 day.
To Assemble and Serve:
In a shallow dessert bowl, place 2 heaping scoops of Chocolate Tofu Pudding then swirl the surface with the back of the spoon. Garnish with Candied Cacao Nibs, a spoonful of Mochi, and a drizzle of olive oil.
