Matcha Nama Chocolate
Directions
- 1Chop 200g of white chocolate into small pieces and put them in a heatproof bowl.
- 2Chop 200g of white chocolate into small pieces and put them in a heatproof bowl.
- 3Chop 200g of white chocolate into small pieces and put them in a heatproof bowl.
- 4Prepare a double boiler by placing the bowl with chocolate over a pot of simmering water.
- 5Prepare a double boiler by placing the bowl with chocolate over a pot of simmering water.
- 6Prepare a double boiler by placing the bowl with chocolate over a pot of simmering water.
- 7Stir the white chocolate with a spatula until it melts completely and reaches a temperature of 36.6°C.
- 8Stir the white chocolate with a spatula until it melts completely and reaches a temperature of 36.6°C.
- 9Stir the white chocolate with a spatula until it melts completely and reaches a temperature of 36.6°C.
- 10Add 10g of matcha powder to the melted white chocolate and mix until well combined and smooth.
- 11Add 10g of matcha powder to the melted white chocolate and mix until well combined and smooth.
- 12Add 10g of matcha powder to the melted white chocolate and mix until well combined and smooth.
- 13Pour 90g of fresh cream into a small pot.
- 14Pour 90g of fresh cream into a small pot.
- 15Pour 90g of fresh cream into a small pot.
- 16Heat the fresh cream on the stove until it boils.
- 17Heat the fresh cream on the stove until it boils.
- 18Heat the fresh cream on the stove until it boils.
- 19Pour the hot cream into the matcha chocolate mixture.
- 20Pour the hot cream into the matcha chocolate mixture.
- 21Pour the hot cream into the matcha chocolate mixture.
- 22Mix the cream and matcha chocolate until smooth and emulsified.
- 23Mix the cream and matcha chocolate until smooth and emulsified.
- 24Mix the cream and matcha chocolate until smooth and emulsified.
- 25Pour the mixture into a mold lined with parchment paper.
- 26Pour the mixture into a mold lined with parchment paper.
- 27Pour the mixture into a mold lined with parchment paper.
- 28Tap the mold gently to remove any air bubbles and level the surface.
- 29Tap the mold gently to remove any air bubbles and level the surface.
- 30Tap the mold gently to remove any air bubbles and level the surface.
- 31Refrigerate for 1 hour until firm.
- 32Refrigerate for 1 hour until firm.
- 33Refrigerate for 1 hour until firm.
- 34Remove the solidified chocolate from the mold and unwrap it from the parchment paper.
- 35Remove the solidified chocolate from the mold and unwrap it from the parchment paper.
- 36Remove the solidified chocolate from the mold and unwrap it from the parchment paper.
- 37Cut the chocolate into small, bite-sized squares.
- 38Cut the chocolate into small, bite-sized squares.
- 39Cut the chocolate into small, bite-sized squares.
- 40Dust the cut matcha chocolates with additional matcha powder using a sieve.
- 41Dust the cut matcha chocolates with additional matcha powder using a sieve.
- 42Dust the cut matcha chocolates with additional matcha powder using a sieve.
Ingredients
- 200 g white chocolate
- 200 g white chocolate
- 200 g white chocolate
- 10 g Matcha powder
- 10 g Matcha powder
- 10 g Matcha powder
- 90 g fresh cream
- 90 g fresh cream
- 90 g fresh cream
Equipment
knifecutting boardbowlpotspatulakitchen scalethermometerbaking moldparchment papersieve