If you're a fan of matcha (green tea) like me, then you will love these treats! I actually made these as a farewell present for a friend, and I was only going to taste one, but I ended up eating 4 on the spot...! They're quite addicting and rich, but I tried to make myself feel better by reminding myself that matcha powder is rich in antioxidants...
Anyways, the key to producing successful chocolate is not so much the ingredients (although they are important), as much as the technique. Chocolate is very delicate, and you must be extremely careful when tempering it. People often use a double boiler (a bowl set on top of gently simmering water), as direct heat to the chocolate will cause it to separate (meaning the cocoa butter will separate from the solids). You also do not want to introduce even the slightest drop of water to the chocolate, as this will cause it to seize or solidify. So, I highly suggest reading through all of the steps thoroughly before attempting the recipe. Other than being meticulous and extra cautious, the recipe does not take long at all to make, and there's no baking involved at all!
Note: To save time, I used mini white chocolate chips instead of chopping up white chocolate bars. However, I did look for quality white chocolate chips that contained cocoa butter. Make sure you purchase white chocolate bars or chips/chunks that contain cocoa butter, not vegetable fat!
currently listening to:
LEE HI- Rose [click here for english subs]
prep time: 25 min
cook time: 5 min
makes 36 pieces
adapted from Just One Cookbook
- 14 oz/ 400g/ ~1 3/4 cups white chocolate chips
- 1/2 cup heavy whipping cream
- 2 Tablespoons unsalted butter
- 2 Tablespoons matcha (green tea) powder, plus more for dusting
Before you begin, make sure that all of your equipment is dry, without a drop of water! Even the slightest moisture could cause the chocolate to seize and turn into a lumpy mess!
1. Line an 8x8 baking pan with parchment paper. Here is a [video] showing an easy way to line a square pan with parchment.
2. Cut the butter into small squares, so that they will melt easily.
3. Heat the whipping cream in a small saucepan on medium heat. Keep a close watch on it, and remove from heat as soon as you see bubbles forming around the edge of the saucepan. You want to heat the cream up to the point right before it boils. If you get the cream too hot (boiling) and add the chocolate to it, the chocolate may separate, so be very cautious!
4. Add the white chocolate and butter to the saucepan. Stir constantly with a spatula until all of the white chocolate and the butter melt and there are no lumps. It may take a few minutes to achieve a smooth consistency (and your arms may ache a bit!)
5. After all of the white chocolate and butter is integrated, quickly sift the green tea into the mixture. Stir with a spatula until the color is evenly green throughout.
6. Pour the mixture into the baking dish lined with parchment paper. Firmly tap the baking dish against the countertop several times to remove air bubbles. Use a spatula to smooth out the surface. Place in the refrigerator for at least 4 hours, or overnight.
7. After the mixture has solidified, lift the parchment paper out of the pan. Run a knife under hot water to warm it up (this will help make clean cuts) and dry it completely with a towel.
8. Cut the chocolate into 4 blocks, and then cut each block into 9 smaller blocks of equal size. You may run the knife under hot water as needed in between to help you cut the blocks.
9. Dust the top of the chocolate blocks with matcha powder. Keep the chocolate in the fridge in an airtight container, and they will keep for 2-3 days.