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  • "Chokoreto Mochi": Guiguinto National Vocational Highschool

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    Rorily Styles
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    This document is a project submission for a dessert called "Chokoreto Mochi" made by students Rivera and Mejias. It includes the ingredients, procedures, and evaluation criteria for making chocolate balls coated in shredded coconut and sesame seeds. The ingredients are glutinous rice flour, water, chocolate, shredded coconut, and sesame seeds. The procedures describe mixing the dough, shaping it into balls, adding chocolate to the center, boiling and coating the balls. It concludes with a market list of ingredients and costs.

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    DESSERT.docx

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    This document is a project submission for a dessert called "Chokoreto Mochi" made by students Rivera and Mejias. It includes the ingredients, procedures, and evaluation criteria for making chocolate balls coated in shredded coconut and sesame seeds. The ingredients are glutinous rice flour, water, chocolate, shredded coconut, and sesame seeds. The procedures describe mixing the dough, shaping it into balls, adding chocolate to the center, boiling and coating the balls. It concludes with a market list of ingredients and costs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views5 pages

    "Chokoreto Mochi": Guiguinto National Vocational Highschool

    Uploaded by

    Rorily Styles
    This document is a project submission for a dessert called "Chokoreto Mochi" made by students Rivera and Mejias. It includes the ingredients, procedures, and evaluation criteria for making chocolate balls coated in shredded coconut and sesame seeds. The ingredients are glutinous rice flour, water, chocolate, shredded coconut, and sesame seeds. The procedures describe mixing the dough, shaping it into balls, adding chocolate to the center, boiling and coating the balls. It concludes with a market list of ingredients and costs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    GUIGUINTO NATIONAL VOCATIONAL

    HIGHSCHOOL
    S.Y 2019 - 2020

    “CHOKORETO
    MOCHI”

    SUBMITTED BY:
    1. RIVERA, RORILY ANN A.
    2. MEJIAS, APRIL JOY
    SUBMITTED TO:
    SIR RANDY BERNABE
    “CHOKORETO MOCHI”

    DESSERT

    INGREDIENTS:
    2 cups GLUTUNIOUS RICE
    FLOUR
    1 cup WATER
    SHREDDED COCONUT
    SESAME SEEDS
    CHOCOLATE
    SUGAR
    PROCEDURE:
    1. Mix the glutinous rice flour
    with water in a big bowl. Mix it
    until it is ready for shaping into
    balls.

    2. Divide the dough into small


    pieces.

    3. Put a chocolate in the middle of


    each dough and seal it into a ball

    4. Shape it into balls with your


    palms.

    5. Then, into to the boiled water,


    place the balls there and wait it to
    float.

    6. When it floats, take it out from


    the water and roll it into the
    shredded coconut and sugar.
    MARKET LIST:
    500 grms. GLUTiNOUS RICE FLOUR
    60
    SHREDDED COCONUT
    30
    SESAME SEEDS
    2o
    1 bar CHOCOLATE
    45
    EVALUATION:

    PRESENTATION:
    INNOVATION:
    TASTE:
    PPT:
    __________
    / 100

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