Homemade Royce' Matcha Sugar-free Nama Chocolate
User Reviews
5
Homemade Royce' Matcha Sugar-free Nama Chocolate
Description
Homemade Royce’ Matcha Sugar-free Nama Chocolate is prepared by finely chopping sugar-free white chocolate and mixing it into gently heated heavy cream. The process involves melting the chocolate slowly to form a smooth ganache, ensuring no separation occurs. Separately, matcha powder is blended with a small amount of cream into a paste and then stirred into the warm ganache to infuse the characteristic green tea flavor.
The addition of brandy adds a nuanced depth and complements the bitter matcha notes. After mixing, the rich and smooth ganache is poured into molds to set, yielding soft squares of nama chocolate. The texture is delicate and creamy with a mild sweetness and matcha's earthy tone.
This recipe requires careful temperature control and the right ratio of chocolate to cream for the proper consistency. Optional dusting with powdered sweetener or extra matcha finishes the chocolates.
Ingredients
- 4 ½ oz (128 g) white chocolate sugar-free
- 1 ½ oz (42 g) heavy cream divided, fresh, or whipping cream
- 2 teaspoons (4 g) matcha green tea powder plus more for dusting, pure
- 2 teaspoons (10 g) brandy
- powdered sweetener optional, for dusting
Instructions
- Chop the sugar-free white chocolate into very small pieces, by slicing it finely (or use chocolate chips).
- Take from the total amount of cream 1 tablespoon, and mix with the matcha powder until it forms a paste.
- Put the remaining cream in a small sauce pan on very low heat. Do not boil. When you notice the start of bubbling on the edges of the pan, remove from the heat, and drop all the chopped chocolate into the pan at once. Gently press the chocolate onto the cream with a spatula, but don't mix it yet.
- After one minute, start mixing the chocolate into the cream with a folding motion, to completely coat the chocolate that's hasn't melted yet with the hot cream. Continue mixing slowly. If the chocolate doesn't melt fully, turn on the stove on low again but try to hold the sauce pan at some distance above the heat source, while mixing the chocolate, until it melts fully.
- Add the matcha cream, and mix until combined.
- When the ganache is fully mixed and stable, add the brandy, one teaspoon at a time, mixing just until fully incorporated.
- Pour the ganache into the prepared chocolate mold, and let it settle on the counter for one hour before covering with plastic film and putting it in the refrigerator, on the lowest shelf.
- After a minimum of 6 hours, unmold the chocolate, and, using a very sharp knife, cut it into squares. Wash and dry the knife before cutting every time.
- Sieve matcha powder (or half matcha half powdered sweetener) over the squares, or roll the squares into the powder.
- Keep refrigerated for up to 2 weeks. It's best to remove remove from the fridge 20 minutes before consumption.
Notes
- Use a kitchen scale to precisely measure chocolate and cream for correct ganache texture.
- If ganache separates or becomes grainy, gently fold in small amounts of cold cream to restore smoothness.
- This recipe fills a 4.5-inch square mold, producing chocolate about 0.6 inches thick; increase mold size proportionally when scaling up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20chocolate squares
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 4squares | |
| Calories | 204kcal | 10% |
| Carbohydrates | 1.6g | 1% |
| Protein | 0.9g | 2% |
| Fat | 21.6g | 33% |
| Saturated Fat | 10.3g | 52% |
| Sugar | 1.6g | 3% |
| Net Carbohydrates | 1.6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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