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Matcha truffle chocolate | MINOSUKE SWEETS's recipe transcription

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Ingredients

  • White chocolate : 200g
  • Matcha : 4g
  • Fresh cream (preferably 35%) : 100g
  • Syrup : 6g
  • White chocolate (for finishing) : About 30g (no tempering required)
  • Matcha (for finishing) : Appropriate amount (about 10g is enough)
  • icing sugar : Appropriate amount

Time required

40minutes

Procedure

  1. 1) Melt white chocolate 00:21

    Put white chocolate in a bowl and melt in a 70 ° C hot water bottle to mix.

  2. 2) Make ganache 00:47

    Sift the matcha and mix.
    Add fresh cream boiled to the center and starch syrup and mix.
    Mix from the center and emulsify.
    Refrigerate for about 1 hour and cool until the pavé chocolate becomes a paste.

  3. 3) Put it in a piping bag and squeeze it into a circle 02:48

    Mix once to make the hardness uniform and put in a piping bag.
    Squeeze into a circle with a diameter of 3 cm and a height of about 2 cm.
    Refrigerate for about 1 hour to make it easy to roll so that it does not become too hard.

  4. 4) Mold 04:01

    Shape it into a nice circle, coat the surface with melted white chocolate, and sprinkle with matcha or powdered sugar.

Point

・ By completely melting white chocolate, matcha powder can be mixed neatly.
・ Be careful as chocolate loses its flavor when heated at high temperatures.
・ Matcha is lumpy, so be sure to strain it with a tea strainer.
・ Since white chocolate is soft, it is recommended to use a small amount of fresh cream.
・ Before adding fresh cream, dissolve matcha in chocolate. You can make smooth ganache without lumps.

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