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!
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