Umeboshi Chocolates

Preparation

For dark chocolate molding

1.Melt the dark chocolate in a bain-marie at 50°C.
2.Then lower the temperature to 29°C by plunging the pan into iced water.
3.Then raise its temperature to 32°C. Once this temperature is reached, the chocolate is ready to use.
4.Pour the tempered dark chocolate into the chocolate mold until it is flush. Wait 1 to 2 minutes, tapping the mold to coat the edges of each cavity.
5.Turn the mold upside down onto a wire rack with a large bowl underneath. Let the dark chocolate drain, then scrape the top of the mold with a spatula to remove any excess chocolate. Let the chocolate set for 10 minutes.

For the ganache

1.Melt the white chocolate and dark chocolate separately in a bain-marie, ensuring that the temperature does not exceed 45°C.
2.Add the hot cream to the melted chocolate in three batches, emulsifying.
3.Add the other ingredients to the mixture (umeboshi crystals for the white chocolate ganache; umeboshi paste and Umesky for the dark chocolate ganache) and mix well with a whisk.
4.Transfer the ganache to a piping bag and set aside at room temperature.

Assembly

1.Add the ganache to the chocolate molds, but do not pour all the way to the top. Let cool until the ganache has set.
2.Pour in more tempered dark chocolate to seal the chocolate.
3.Scrape the top with a spatula so that the chocolate is clean and leave to set for 20 minutes in the refrigerator.

Demolding and finishing

1.Unmold the chocolates by tapping the upside-down mold sharply on the work surface; the chocolates will fall out on their own.
2.Using a pastry brush, lightly oil the surface of each chocolate with dark chocolate ganache.
3.Stick gold leaf flakes on each chocolate with the dark chocolate ganache.
4.For white chocolate ganache chocolates, decorate with the remaining white chocolate ganache and a few ume plum crystals.

It's ready!