Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, matcha chocolate. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These sweet biscuits are surrounded by a thick chocolate square. The red busse is filled with creamy chocolate, and the green one is packed with creamy matcha. So easy and quick to make! My boyfriend's mom loves matcha and I just received my ordered cocoa butter, so I knew a Matcha Chocolate would be the perfect Christmas gift.
Matcha Chocolate is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Matcha Chocolate is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have matcha chocolate using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Matcha Chocolate:
- Prepare Milk gyuuhi
- Get 25 grams Shiratamako
- Prepare 15 grams Caster sugar
- Get 5 grams Trehalose
- Prepare 45 ml Milk
- Take 1 Katakuriko
- Get Matcha chocolate
- Take 60 grams White Chocolate
- Take 3 grams Matcha
- Prepare 1 Anko
Matcha Green Tea Hot Chocolate Damn, how good does that drink look? Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy. The flavor of "matcha" is quite different from the green tea served at Japanese restaurants.
Steps to make Matcha Chocolate:
- In a heat-resistant bowl, stir together the ingredients for gyuuhi (except for the milk and katakuriko) with a whisk. Slowly pour the milk into the bowl and mix well.
- Cover the bowl loosely with a piece of plastic wrap and microwave at 700W for 1 minute. Remove from the microwave, stir with a spatula and microwave for another 30 seconds. Mix well.
- Transfer to a tray lined with a little bit of katakuriko. Form sticks smaller than the diameter of your mold. Cover loosely with a plastic wrap.
- Put finely chopped chocolate in a bowl, and warm up using a double boiler (about 60℃). Remove the melted chocolate from the double boiler (temperature of the chocolate should be about 45℃).
- Sift the matcha with a tea strainer. Mix gently using a spatula.
- Let cool, stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). The temperature of the chocolate should be about 25℃.
- Warm up the chocolate again in a double boiler (about 35℃). (The temperature of the chocolate should be about 28 to 30℃). Pour the chocolate into the mold about halfway up. Gently tap the mold a few times.
- Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching hot water underneath.
- Cut the sticks from Step 3 with a pair of kitchen scissors (into appropriate thickness). Put the slices and the anko in the mold from Step 7. Gently tap the mold.
- Fill the mold with the remaining chocolate, covering the gyuuhi. Gently tap again and store in cold place to harden the chocolate.
- Chocolate shrinks slightly when hardened. Add more chocolate and let cool again as needed.
- Scrape off excess chocolate from the mold with a spatula and refrigerate for 20 minutes. Take the chocolate out of the mold, and it's done.
- [Mochi Chocolate recipes] Kinakoand Sakura
Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy. The flavor of "matcha" is quite different from the green tea served at Japanese restaurants. Matcha is typically used for making tea at the traditional Japanese tea ceremony. Basically, it is finely ground green tea leaves and matcha is supposed to deliver all kinds of health benefits like helping to prevent cancer, diabetes, and heart disease but I'm not a doctor or an expert so I just like it for the taste and the colourful punch it brings. Making this chocolate matcha latte in the blender is so easy.
So that is going to wrap this up with this exceptional food matcha chocolate recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
