Directions
- 1Chop 200g of white chocolate into small pieces and put them in a heatproof bowl.
- 2Prepare a double boiler by placing the bowl with chocolate over a pot of simmering water.
- 3Stir the white chocolate with a spatula until it melts completely and reaches a temperature of 36.6°C.
- 4Add 10g of matcha powder to the melted white chocolate and mix until well combined and smooth.
- 5Pour 90g of fresh cream into a small pot.
- 6Heat the fresh cream on the stove until it boils.
- 7Pour the hot cream into the matcha chocolate mixture.
- 8Mix the cream and matcha chocolate until smooth and emulsified.
- 9Pour the mixture into a mold lined with parchment paper.
- 10Tap the mold gently to remove any air bubbles and level the surface.
- 11Refrigerate for 1 hour until firm.
- 12Remove the solidified chocolate from the mold and unwrap it from the parchment paper.
- 13Cut the chocolate into small, bite-sized squares.
- 14Dust the cut matcha chocolates with additional matcha powder using a sieve.
Ingredients
- 200 g white chocolate
- 10 g Matcha powder
- 90 g fresh cream
Equipment
knifecutting boardbowlpotspatulakitchen scalethermometerbaking moldparchment papersieve
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