Delight in Matcha Choco: creamy green tea ganache with white chocolate and matcha, enhanced with a touch of butter and optional alcohol.
Ingredients:
800 g cream
200 g butter
1500 g white chocolate SCHOK WEISS item 776
40 g Japanese Matcha green tea (fine pulverized)
25 g alcohol (if required for longer shelf life)
Heat the cream and butter together gently until they just boil.
Add the crushed white chocolate and stir into a smooth
ganache. Mix the green tea powder with cream to form a paste,
then fold into the ganache. Cool before filling into truffle shells
made with dark chocolate couverture or dark milk chocolate
couverture and finish.
Recommendation:
Important: The green tea should not be heated with the ganache (loss of color and taste!)
Only the very best leaves from the first days of the harvest are used to make Matcha tea. Other green teas are not suitable for making truffles with as they loose color after production. The Matcha green tea has the most tender leaves, the highest content of active substances and the freshest flavor. The tea leaves are pulverized into a fine powder, which during the Japanese tea ceremony, is brewed with hot water at approximately 60 °C. This high quality tea is then left with the water and drunk. We recommend Japanese Matcha Green Tea for the production of this health product as it imparts an intense green and strong flavor to the truffle.
