Chocolate Sushi is made from all natural chocolate and baker’s ingredients. We use Belgian and Swiss Chocolate in our baking and rolling processes. Each “sushi” is carefully hand-rolled and portioned. Chocolate Sushi does not contain rice, fish or wasabi. Chocolate Sushi is a product of pure chocolate indulgence.



  1. 500 gms chocolate compound
  2. 200 ml corn syrup
  3. 100 gms sugar
  4. 200 ml double cream
  5. 500 gms desiccated coconut
  6. 200 gms of praline dust


Melt half of chocolate and sugar in double boiler to make ganache,

Heat corn syrup, sugar and cream in a pan and mix thoroughly. Add desiccated coconut and mix well. Let it cool down.

Spread on a butter paper and roll it with a rolling pin. Keep it in a refrigerator to firm but in a pliable texture.

Take out the coconut slab and make 3 inch gashes and cut it length wise.

Pipe in the chocolate ganache into the rolled coconut roll and seal it carefully. Wrap in plastic/butter paper and refrigerate to firm.

Take out the firm rolls and dip it in rest of molten dark chocolate and immediately dust it with desiccated roasted coconut or pralines – keep it on a butter paper and tightly roll it back and refrigerate.

Carefully cut the rolled out Belgian chocolate Sushi using a sharp knife. Place on your plate and serve accompanied with some fruity, chocolaty dip .

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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