Matcha Chocolate
User Reviews
4.8
Matcha Chocolate
Description
The Matcha Chocolate recipe combines chopped white chocolate, heavy cream, butter, and powdered green tea (matcha). The cream is gently heated just below boiling and stirred into the chocolate and butter until smooth. Matcha powder is sifted into this mixture for even distribution of flavor and color, then stirred thoroughly.
The mixture is poured into an 8-inch square baking dish lined with parchment paper and tapped to remove air bubbles, creating a smooth surface. The process requires careful heat control to prevent the chocolate fat from separating and moisture from causing chocolate to seize, which would ruin the texture. Using white chocolate containing cocoa butter is important for a proper melt and mouthfeel.
Once set, the matcha chocolate offers a rich, creamy treat with the subtle grassy flavor of green tea. Sprinkling additional matcha powder on top enhances the visual appeal and flavor intensity.
Ingredients
- 14 oz white chocolate (you‘ll need 4 Lindt White Chocolate Swiss Classic Bars and measure the weight to get 400 g; see Notes)
- ½ cup heavy cream see Notes, whipping
- 2 Tbsp butter unsalted
- 2 Tbsp green tea powder matcha
- 2 tsp green tea powder for sprinkling, matcha
Instructions
- Gather all the ingredients. You will also need 1 8- x 8-inch (20 x 20 cm) baking dish and line it with parchment paper.
- Chop 14 oz white chocolate into small pieces so it will melt quickly.
- Cut 2 Tbsp unsalted butter into small pieces.
- Add ½ cup heavy (whipping) cream into a small saucepan and bring it ALMOST to a boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
- Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
- The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
- Once the mixture is smooth, sift and add 2 Tbsp matcha (green tea powder) into the mixture.
- Mix and combine together until the color is homogeneous.
- Into a prepared the baking dish lined with parchment paper, pour the green tea chocolate mixture.
- Tap the baking dish a few times on the kitchen countertop to remove any air bubbles. Flatten the surface with the rubber spatula if necessary. Refrigerate for 4–5 hours (or overnight).
- Lift the parchment paper to remove the green tea chocolate from the baking dish. Run the sharp knife under hot water to warm up the knife and wipe it dry completely.
- Slice the 8- x 8-inch (20 x 20 cm) chocolate block into 4 smaller squares, then cut each square into 9 small pieces.
- Dust 2 tsp matcha (green tea powder) on top of the chocolate. Store the chocolate in the refrigerator until ready to serve. Serve chilled.
To Store
- You can keep the leftovers in the refrigerator for 2–3 days, but it‘s best to enjoy it sooner.
Notes
- Use white chocolate with cocoa butter (not vegetable fat) for best melting and flavor.
- Keep bowls and utensils completely dry to avoid chocolate seizing.
- Apply gentle heat by warming cream below boiling point to prevent chocolate fat separation.
- Remove cream from heat as soon as bubbles form around edges; do not boil.
- Seizing occurs if moisture contacts melted chocolate; prevent this by careful handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 11mg | 0% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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