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1
Wash the sakura leaf in water and dry with a paper towel.
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2
Mince very finely.
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3
Remove the core part.
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4
Melt and mix the white chocolate and heavy cream in a bowl suspended over hot water.
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5
Then add the sakura an and the sakura leaf and mix.
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6
Next add a little of the sakura syrup and pink food coloring.
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7
Keep adding until you reach your desired color.
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8
Line a baking tray with parchment paper and pour the mixture in.
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9
The photo shows the tray lined with plastic wrap, but this breaks easily so I recommend using parchment paper.
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10
Leave to cool in the refrigerator for about 10 minutes.
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11
Once it has reached the consistency where you are able to gather it together with a spoon, scoop it out into 12 parts.
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12
Line up and cool again for 10 minutes.
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13
Once they have become firm, quickly round them into balls with your hands and line them up on a piece of parchment paper.
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14
Leave to cool once again for 10 minutes.
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15
While they are cooling, melt the chocolate used for the coating over a bowl suspended over hot water.
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16
Add the freeze dried sakura blossoms and mix.
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17
Once the balls in Step 6 have become firm, add each ball to the mixture in Step 7 and cover them with the chocolate with a spoon.
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18
Remove the balls with a fork and remove the excess chocolate back into the bowl.
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19
Softly place them onto parchment paper.
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20
If the temperature of the chocolate is too high, the ganache will quickly melt, so watch out!
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21
Do it as fast as you can!
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22
Leave them to cool once again.
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23
Add the pink food coloring to the remaining chocolate and insert into a piping bag.
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24
Pipe onto the chocolates.
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25
Once they are cooled and firm you're finished!
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26
Inside is the soft, cute, pink ganache.
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27
The flavor of the sakura is great.
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28
You can make a substitute for the freeze dried sakura blossoms.
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29
Soak salted pickled sakura blossoms in water to remove the salt.
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30
Then remove the moisture with a paper towel.
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31
Heat them in a microwave to dry them out and break the petals in to very small pieces.
