Matcha and Hojicha Nama Chocolate

You will need

Ingredients:

• High-quality white chocolate couverture with a minimum of 30% cocoa butter content, finely chopped: 200g
• Cream 35% M.F.: 90g
• Superior or Cafe Standard Matcha: 10g (plus extra for coating)
• Unsalted butter, softened: 20g
• Superior or Cafe Standard Matcha for dusting: 15g

For a Hojicha flavour, simply substitute all the matcha powder with Copper Tea Hojicha Powder.

Tools:

• Fine-mesh sieve (for sifting matcha)
• 8-inch square pan
• Parchment paper or acetate sheet for lining
• Sharp knife for cutting
• Small sieve for dusting matcha

Steps

Preparation

Line an 8-inch square pan with parchment paper or acetate sheet. Leave some overhang on the sides to help with removal later. Make sure the surface is smooth without wrinkles.

1. Prepare the Ganache

• Melt white chocolate in microwave in short intervals, or over hot water bath, not over 45°C
• Sift matcha powder into the melted chocolate and stir until completely smooth
• Heat cream until just before boiling and pour onto matcha chocolate
• Stir in the centre in very small circles with a spatula held vertically to emulsify
• When emulsion shows elasticity, expand circular motion to emulsify everything
• While still warm, add softened butter and stir until fully incorporated

2. Setting

• Pour mixture into a lined 8-inch square pan and even out
• Let cool for 15-20 minutes at room temperature and cover the surface with another pan flipped upside down
• Leave to set at room temperature (18-22°C) for 6-8 hours or overnight
• If your room is too warm (above 23°C), you may need to use the refrigerator, but be aware this will affect the final texture

Pro tip: Always cover matcha nama chocolate during setting to prevent the matcha from exposure to light and losing its vibrant colour.

3. Shaping

• Gently lift the nama chocolate out of the pan by holding the edges of the parchment/acetate sheet
• Place onto a cutting board
• Using a sharp knife warmed in hot water and wiped dry, cut into 1-inch (2.5cm) squares
• Clean and warm the knife between cuts for the cleanest edges
• If the chocolate is too firm, let it stand at room temperature briefly before cutting

4. Finishing

• Dust the surface generously with matcha powder using a small sieve
• Enjoy!

Storage

Store in an airtight, light-proof container at room temperature (18-22°C) for up to 5 days or refrigerate for 2 weeks

• If layering, use parchment paper between squares to prevent sticking
• If refrigerated, bring to room temperature for 15-20 minutes before serving