New York Times - Fanciful Mochi With a French Twist

Fanciful Mochi With a French Twist

By Florence Fabricant posted: December 9, 2019 

Single-serve mochi, with ice cream fillings wrapped in flavored, slightly sticky rice dough, sing a holiday tune at Mochidoki in New York. The company, which sells its wares online, has enlisted the help of Michael Laiskonis — a former pastry chef at Le Bernardin who now teaches at the Institute of Culinary Education and has a pastry cafe on the Upper West Side — to work with Tim Perille, its flavor developer, to create new flavors like espresso, peanut butter and chocolate, miso, and black honey-walnut. The mochi always have a slightly snowy, wintry look, and come in boxes of 24, a pastel array that suggests something from Sephora, not a food company.

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