Green Tea Chocolate 抹茶生チョコレート

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Green Tea Chocolate | Easy Japanese Recipes at JustOneCookbook

These Green Tea Chocolates, or as we call them Matcha Nama Chocolates (抹茶生チョコレート) in Japan, simply melt in your mouth.

As I was testing this recipe, I knew I won’t be able to stop eating them so Mr. JOC took them to work.  He told me later, “The green tea chocolate disappeared in seconds.”  I promise you, it’s really good!

Green Tea Chocolate | Easy Japanese Recipes at JustOneCookbook

Green tea powder, or matcha (抹茶), has unique bitter taste to it.  The flavor of “matcha” is quite different from the “green tea” served at Japanese restaurants.  Matcha is typically used for making tea at traditional Japanese tea ceremony.  This tea tends to be quite thick and very very bitter, but it goes quite well with wagashi (和菓子), traditional Japanese confectioneries that are very sweet by itself.

The color of matcha is a bright, beautiful green color, so if your matcha powder doesn’t have that nice vivid hue to it, your matcha is well past its prime.  The green tea powder is also quite pricey, especially if it is tea ceremony quality, but culinary grade is good enough for baking and making these chocolates.

As you may already know, green tea delivers a healthy dose of antioxidants and cancer-fighting power.  Catechins in green tea are also known to have many beneficial health properties and matcha has greater potential health benefits than other green tea.

Green Tea Chocolate | Easy Japanese Recipes at JustOneCookbook

In Japan, there are many varieties of green tea chocolate in stores, including green tea Pocky’s, Melty Kiss, Kit Kat and the popular ROYCE’ Chocolate.

When I made ROYCE’ copycat Nama Chocolate two years ago, I received many requests for the green tea version.  I love anything with green tea and I’m really happy to share this green tea version (finally) this year, right in time for Valentine’s Day!

The cooking process is very similar to regular Nama Chocolate recipe but white chocolate is used instead of regular chocolate.  My only advice for you is to work fast to melt the white chocolate while the cream is warm.

Here’s a short video on how to make Green Tea Chocolate (抹茶生チョコレートの作り方).

Rich, yet not so sweet, decadent truffle-like green tea chocolate!  Hmmm… if you love green tea sweets, this will be an ultimate treat for you.   :)

I hope you enjoy these chocolate!  Thank you so much for reading!

Season with Spice matcha promo for JOC

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Green Tea Chocolate Recipe
Prep time
Cook time
Total time
Serves: 36 pieces
  1. Chop the white chocolate into small pieces so it will melt quickly.
    Green Tea Chocolate 1
  2. Cut the butter into small pieces.
    Green Tea Chocolate 2
  3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
    Green Tea Chocolate 3
  4. Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
    Green Tea Chocolate 4
  5. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
    Green Tea Chocolate 5
  6. Once the mixture is smooth, sift and add 2 Tbsp. green tea powder (matcha) into the mixture.
    Green Tea Chocolate 6
  7. Mix and combine together until the color is homogeneous.
    Green Tea Chocolate 7
  8. In a prepared 8” x 8” baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.
    Green Tea Chocolate 8
  9. 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).
    Green Tea Chocolate 9
  10. 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.
    Green Tea Chocolate 10
  11. Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
    Green Tea Chocolate 11
  12. Dust 2 tsp. green tea powder (matcha) on top of the chocolate. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.
    Green Tea Chocolate 12

* Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.

* When buying white chocolate, make sure that it contains cocoa butter because some inferior brands contain vegetable fat. White chocolate should be ivory-colored (white chocolate made with vegetable fat is white-colored).

* The fast content for heavy (whipping) cream is 38%, which is used to whip cream.


The two most common problems of working with chocolate are separating and seizing.

1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.

To learn more details and how to fix the overheated or seized chocolate, please read HERE.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Now It’s Time For Giveaway!

Matcha Powder Giveaway 700

For those of you who have hard time getting good quality green tea (matcha) powder, this is a great chance for you! I’m giving away my favorite Season With Spice‘s Matcha Green Tea Powder to three (3) readers!  Please CLICK HERE to read the details and enter to win.  ANYONE in the world can enter.

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  1. Wow! Another new treat. I love how it looks and I wonder how it will taste, your dishes tempt me a lot and I’d love to introduce this recipe to my family and see their reaction, since I’ve ones served them a green chicken, but I guess they are now open to new dishes.

    Can’t wait to taste it :)

  2. I love this post! Given that I’m a huge chocoholic, you’ve given me something to think about. I always see these melt in your mouth chocolates in boxes but never thought to make it myself. It looks wonderful and the matcha is such a good balance for the sweet white chocolate.

  3. Dmitriy

    Thanks for the recipe.
    If I’m not mistaken, the resulting chocolate will be soft(-ish), correct? Any Ideas how to temper it?
    I’ve tried adding matcha to the usual process of tempering pre-made chocolate (basically, melt 2/3 of the total chocolate, mix in matcha, seed with the rest of chocolate, cool down), but in the end the green tea flavor is not being very pronounced.

    • Hi Dmitriy! Yes, soft and needs to be refrigerated otherwise it will melt. Your tempering method is correct. Maybe change the brand of matcha or increase the amount. Do you think that will help?

      • Dmitriy

        Thanks for the reply. I don’t think that there’s a problem with the brand since a method similar to yours gave me a perfect flavor, and the problem arised when I decided to skip cream&butter step.
        When making soft choco I initially dissolved matcha in heavy cream and then melted the white chocolate, so the assumption was that somehow raw chocolate is not suitable for proper flavor extraction. But since you are able to achieve the result with adding matcha to already melted chocolate I’m probably wrong =)
        Increasing amount makes sense, I’ll try that.

  4. Linda Ridge

    I would love to make the ice cream for my family, and show them that the green tea flavor is something they would also love!

  5. Hi Nami,
    I love green tea powder and your are right. It is so hard for us here to buy good quality green tea powder.
    My family love green tea and they love love love chocolate. Your green tea chocolate is awesome. I must try to make this. Thanks for sharing :)

  6. Last year I was thinking of making green tea nama chocolate.. I got as far as figuring out what ingredients I need to use for it. Now I dont hve to experiment anymore, hehe I can just “copy” your recipe :)

  7. Oh my gosh, this green tea chocolate is fantastic. I must make some right away. My family will enjoy these. Do you know we always run to the Duty Free in Narita just to buy the Green Tea Kit Kats for our sons ? These are perfect. Thanks for the recipe and video, Namiko!

  8. Christiane

    Aloha Nami! I was thrilled to see that you posted this Green Tea Chocolate recipe! I was just thinking about Valentines Day and how I wanted to make something special for my husband! You have saved me a lot of pondering! I know now exactly what to make!
    I do love all your recipes and use them often. My husband and friends think that I am a awesome cook because of you! :-)
    Thank you so much for making cooking fun!

  9. Helena

    Hi my dear!
    thank you for this lovely recipe!
    I don t think Ill find the matcha powder here in Tunisia, but it looks delicious!
    nice video!
    Have a beautiful day!

  10. I adore Melty Matcha Tea Chocolates and I bet yours are just divine and melt right in your mouth. Not only would this be perfect for Valentines day but also for Whites Day in Japan when the girls give chocolates to the boys.

  11. I bet this matcha chocolate is as delicious like the nama chocolate. Ooo….Im gonna try this one day Nami. Thanks for sharing. You made your chocolate looks really Goooood!

  12. This looks delicious Nami! I love matcha and green tea desserts but have never tried green tea chocolate – it sounds so so good:) Thanks for sharing and I can’t wait to try this!

    • Hi Dixya! Thank you for your comment!

      Just wanted to mention here (and for other readers) that matcha and green tea are different things. Matcha’s leaves are grown in shaded area all the time, and they go through different process compared to typical green tea leaves. Matcha also goes through a long process of powdering as well. So even we grind the “green tea”, it won’t become matcha. The real 100% matcha should have very vivid, beautiful green color, unlike dull green (those are poor quality and tastes very different). Hope this helps. :)

  13. That is a beautiful recipe and quite easy to make. The pictures are amazing.
    My boy loves green tea chocolate, I cannot wait to make it with him. Not sure if I mentioned it before, but I purchased matcha a few months ago not knowing what to make out of it. I got a huge bag and I constantly try to find ways to use it.
    Nami, does matcha powder lose it’s vibrancy and flavor after a while? (I keep mine in the refrigerator)

  14. Matcha is so pretty. I love how your chocolate squares have been so perfectly cut. It looks very beautiful on the plate and as I love white chocolate, I know I would adore these squares xx

  15. Laura Benington

    I would like to try the Green Tea Chocolate recipe. I hope to travel to Japan someday but until then I would love to try some of these recipes with flavors that the people there enjoy. It looks delicious to me!

  16. Nice Nami, I love the white chocolate paired with green tea…the green tea gave the chocolate a very unique color. Very elegant…as always.
    Thanks for the recipe and hope you are enjoying your week 😀

  17. Hi Nami :) Sorry I haven’t had time to visit lately but you sure know how to win my heart because you know how how how much I love matcha desserts anything with matcha is my best friend 😀 So i’m definitely going to have to try this recipe soon!

    • Daisy, thank you for stopping by. Don’t worry. I’ve been very busy too. I really thought of you when I was making this chocolate. I know you love anything green tea. :) xoxo

  18. It looks really good, Nami! When I had my first matcha at a tea ceremony in Japan, I really didn’t like it at all. It was too bitter and very thick to call it a tea. But at the end it kinds of grew in me. Now I miss having it!

  19. Candice

    Hi Nami,

    The video tutorial was very helpful. Love the vibrant color of the green tea powder. The matcha chocolates look like marshmallows.

  20. There is also something so joyful about matcha desserts, I cannot stop myself fro smiling! (Maybe also because I already imagine how delicious they would be…). These chocolates look fantastic. I would have big problems if I had to choose between your previous dark chocolate ones and these…

  21. what a coninsidence, i just mixed my matcha powder with milk chocolate,
    i once planned to made brownies and i guess the plan is just changer since the chocolate is missing, mostly in my stomach, hehehe

  22. Dear Nami, what a pretty and utterly delicious looking treat – I have never seen green tea chocolates anywhere around here but they look so very tempting to me! And your amazing photos take my breath away!
    So sorry, I was absent for a few weeks but I only returned home this week after a long stay at the hospital.
    Take care and have a lovely weekend!

  23. aw yeah! One can never have too much matcha desserts! You have me real tempted so I’m gonna add this on tomy to make list pronto. Ultimate treat indeed! Happy New Year Nami and congrats again on your new book!

  24. Anne

    Hmmmm…any advice what I may have done wrong? I halved the recipe, followed the instructions. It looked pretty good after I mixed the white chocolate and butter. But after I sifted in the green tea and mixed, I noticed it started looking watery, not as solid as yours. It’s in the fridge now…but not looking quite right…I’m not sure if it will solidify as it should.

    • Hi Anne! We discussed earlier but just wanted to check in to see how the final result was. When you pour, the mixture should be runny, so yours should be okay. Hope you enjoy it! :)

      • Anne

        Hi Nami, RUNNY!! Yes, that’s what mine looked like. I didn’t see yours looking runny in the video so I thought I did something wrong. The green tea taste for mine was too light – I may need to add more matcha, as I used a different brand of white chocolate (Godiva). Is it supposed to stay relatively soft even with refrigeration? I was thinking it would be hard, like chocolates you buy off the shelf. Will be trying to make a yummier (and prettier) batch tonight!

        • Hi Anne! Yes, “Nama Chocolate” is supposed to be soft like truffles, not hard chocolate. Yeah could be the chocolate brand. Good luck with another batch tonight! :)

  25. Mm, your chocolate is legendary Nami – my wife made it for Christmas this year and it was such a huge hit. I’d wanted to make a large quantity and gift it to people but I just didn’t have a chance with everything that was going on this year. Next year though, fo shizzle.

    This looks like a beautiful version of it – gorgeous green colour!

  26. Today I’ve stumbled on two of your recipes and can’t wait to try them. And these treats look amazing :) I’ve been wanting to learn about Japanese cooking for some time now, but always felt so intimidated. So happy that I’ve found your blog!

  27. WOW – these looks like perfection Nami..something you’d see at a gourmet store :) I can’t wait to give it a go – I still have HEAPS of matcha powder from my last jap trip and they are expiring so fast :(

  28. What lovely chocolates for Valentine’s and any time for that matter. I just happen to have both white chocolate and matcha, so I might have to make myself a Valentine’s treat. :) Bobby might actually like them as well but he’s never been much of a matcha drinker. Fabulous chocolates Nami!

  29. Allison

    Hi, I just tried to make this green tea chocolate. Everything is looking good until I mix the green tea powder because there are some kind of oil coming out from the mixture. Did I fail to make the chocolate?

    • Hi Allison! I’m so sorry for not responding till now. I usually flag emails (comments) with question, but somehow yours were not flagged and I didn’t realize till now. I apologize for my very late response.

      So did the mixture became smooth after the oil coming out from the mixture? Or was it completely separated and oil part didn’t blend well with the mixture? Were you able to put it in the container and refrigerate properly?

      • Allison

        The mixture was still blend together after mixing with the chocolate and butter. But as soon as I putting in the green tea powder, I see a thick layer of green oil flowing out from the mixture and the mixture start to break apart. In the end, I did put it in the container and refrigerate it. It came out good but I was wondering if I put too much green tea powder or the green tea is no good.

        • Hi Allison! Thank you so much for getting back to me! I assume you add green tea powder after you combined butter and the chocolate well. Maybe while you are adding green tea powder, oil got separated from the mixture? Was your mixture looked like mine (see video) when you added the green tea powder? My mixture didn’t change much after adding green tea into the chocolate. What kind of green tea did you use? Should be 100% pure matcha, not ones with sugar etc (that’s for drinking)… just in case. Hope the chocolate was good though, despite this issue. :)

        • And one more thing – I was thinking about it and forgot to mention about the white chocolate. Make sure to use good white chocolate as inferior ones have vegetable fat, instead of cocoa butter. I updated the recipe with that info as well. :)

  30. Katie

    Hi Nami,

    This green tea color looks amazing! I can’t wait to make some of these and tell you how they turn out. I notice that the powder you used in the video is different than the “season with spice” matcha. I was wondering if they taste different or would it matter? The “season with spice” seems lighter and you said it should be vibrant and I just want some suggestions before I make the purchase.

    Thanks for amazing recipes! I am officially a fan.

    • Hi Katie! Thank you! I use Season with Spice matcha. Their website shows the green tea powder which looks a bit lighter in photos, but they have good quality matcha. If you use poor quality matcha, the final outcome will not have nice green tea color and taste/flavor is a bit different. :)

  31. Raquel Vieira Raggi

    I have only recently discovered matcha as a cooking ingredient and i’m completely in love with it. Just as the roasted sesam seeds give your “Sesam Cookies” an unique nutty and complex flavor; the matcha in the “Green Tea an White Chocolate Cookies” give perfumed taste and aroma to these, which turned out to be my favorite recipee. Thanks a lot for sharing this and so many other wonderful recipees!

    • Hi Shaona! I recommend using unsalted butter for cooking and baking so that you can adjust the salt later on if you need to. I updated the recipe with “unsalted”. Thank you for pointing that out. Hope you enjoy this recipe. :)

  32. Nash Kwak

    I have a quick question about this.
    I am planning to make this for V-Day this Friday and going to make a lot.
    Is it okay to make it before and store it?
    If so, how would store it? Refrigerator?
    And how many day until it goes bad?
    Thank You!

      • Nash Kwak

        Thank you!
        I have another question about this. Is it possible to make White Nama chocolate just by skipping the Green Tea portion?
        And what should I do if the chocolate sticks to the paper?

        • Hi Nash! Sure, you can skip the green tea powder if you like. However I haven’t made it just white chocolate. I hope the recipe still works without it. It should, but I haven’t tried yet… :)

  33. Mei

    I’m not sure what I did wrong but after I put in the chocolate and stir for a bit, the mixture goes from smooth to grainy. It’s like it’s separating. I went ahead and added the butter then lastly the matcha anyway. I ended up being unable to get it smooth at all. Does anyone know why it separated?

      • Mei

        Hi Nami!

        Hmmm.. that’s what I thought too, but I had rinsed my pot beforehand and then turned the heat on to evaporate all the water. I let the pot cool before using it so it should be dry. I rinsed my spatula and left it to dry for a good couple of hours while I did something else, should be dry too. I didn’t touch the chocolate with my hands, chopped it on wax paper and transferred it that way. Knife was also dry. I was very careful to keep things dry. I attempted making Green Tea Nama Choco’s twice, but both times I failed the same way T^T

        Could the problem be with the cream being too hot when I mixed in the chocolate? I think I could have kept a closer watch on the cream…

        • Hi Mei! So sorry for my late response. I failed to flag your comment (email) and I just discovered it in my inbox. I apologize for my late response. Yeah, that could be right – maybe the separation could have happened. I removed it as soon as I see the bubbles around the edges, so it’s not full boil. Also a kind of chocolate could be a reason too. One of the readers who tried the recipe changed the chocolate and it worked perfectly. Hope this helps. :)

  34. Shaona

    Nami….I tried to make this today and i failed terribly! i followed step by step but for some reason the green tea seems not to mix with the mixture and later its just a lot of green oil on top…it’s kind of gross. i dont know what i did wrong? i got the lindt white chocolate. only thing is i got heavy cream. is that the reason?

    • Shaona

      i also want to know even though the mixture is now very lumpy and grainy…is it still edible? this recipe might look easy to make but it’s actually not that easy hahaha

      • Maybe yours got actually seized if it became lumpy and grainy – probably somehow water/steam got into the chocolate. It can be a tiny bit of water from your hand, utensil, pot…steam… The recipe is simple but handling chocolate in general needs a little more attention I guess. It’s very common and I’ve done this mistake a few times in the past (and threw away chocolate – I didn’t know then that I can still use it).

        You can read more about it here:

        Hope that helps. Don’t give up! :) I’ve been through and now I’m very careful about water with chocolate. :)

    • Hi Shaona! I updated the recipe with new Note section as a few people have trouble with seizing the chocolate. However, in your case, it looks like the chocolate was overheated and separation happened. Make sure not to bring the heavy whipping cream (or heavy cream – same thing) a full boil. As soon as you see the bubbles around the edges of the saucepan, remove from the heat (please see the video).

      Hope this helps. :)

  35. Sabrina

    This looks amazing! I am definitely going to try and make these one day. I don’t have any good quality ingredients for any of the recipes you have on here in the area that I live, but I will buy them if I come across them. Your website is amazing and I am so glad to have found it. I look forward to making these and other delicious treats in the future!

    • Hi Sabrina! Thank you so much for your kind words and I’m glad you enjoy reading my blog. :) Hope you like recipes that I posted. Thank you for writing! xo

  36. Allie

    Hi Nami! Today i’ve tried making this matcha nama choco. I did, in a way, succeed making it but the mixture didn’t seem to set in the fridge! It was all sticky and too soft that I couldn’t even lift it out of the glass container and the mixture got stuck to the parchment paper The taste was incredible as well as the color, just the solidity didn’t seem right.

    What if I used Lindt white chocolate containing both cocoa butter and vegetable oil? Not a problem, I suppose?

    What if I used Heavy cream that is described as “Light, for COOKING and DOES NOT WHIP”? Would that be the cause of the problem?

    I really hope you could respond to me before Sunday since I need to make it again and give it as a gift to my boyfriend 😀

    Thanks again, Nami!

    • Hi Allie! Although I’ve never came across to this problem before, I have read that this is a common mistake. As I mentioned in the Note section in the recipe, you need the right ingredients for this recipe. The heavy cream has to have higher fat content; “light” cream will work. Need the kind that can whip. Also, for chocolate, NO vegetable oil. It has to be cocoa butter.

      Hope next batch will work! You can make hot chocolate drink out of the failure one. Good luck!

      • Allie

        Yeah it does contain cocoa butter …. and vegetable fat as well :( it’s a pity that I couldn’t find Lindt white chocolate that contains only cocoa butter just like yours in Australia. I’ll try looking for some other brands though

        • Allie, I didn’t carefully check if mine has any vegetable oil or not. Usually low quality chocolate has vegetable oil, but didn’t expect Lindt has it. I might be wrong – mine may have contain some. I just can’t confirm as I don’t have it with me… But do get the right cream. :)

            • Thanks for checking Allie! I wonder why… :( I hope the oil doesn’t separate when vegetable oil is in it. Maybe other brand might be better. Good luck!

              • Allie

                Oh Nami! Im over-excited to tell you this! I’ve succeeded with the second batch 😀 really, it’s not the problem with the chocolate, just the cream!!! I didn’t get the right one last time. And my experience has proven that the chocolate doesn’t need to be 100% vegetable fat-free. As long as there is indeed cocoa butter in there, chocolate with a bit of veggie fat would work too. Thanks again for this amazing recipe Nami, and your website is just simply wonderfu!!! ありがとうございます with a lot of love <3

                • Hi Allie! I’m soooo happy to hear it was successful, and thank you very much for your feedback! Glad to find out the issue was just the cream! Hope you enjoyed the chocolate, and どうもありがとう! :)

  37. Sandra

    Hi Nami-
    Thank you for posting this!! I made it and it was delicious!!! My family said so too!! I also made your kabocha and ground pork and your herb chicken with shio Koji. All were fantastic and healthy. And easy too! Thank u soooooo much!!! I LOVE the recipes and your website! I Will show my friends and sister. I have a request when u have time – I am looking for a recipe for the rice cooker – you know, the kind where you put everything in the rice cooker and cook all together.

    I hope I will see it one day!

    Thank u again!


    • Hi Sandra! Thank you so much for trying this recipe, and I’m so happy to hear that your family enjoyed it! Also, thanks for trying other recipes too. I’m really glad you enjoy my blog. :)

      What kind of rice cooker dish you’re talking about? Are you talking about takikomi gohan (mixed rice) dish, or more like other dishes that you use a rice cooker as a cooking device?

  38. Diana

    Probably I’m the only one having this question:

    2tbsp + 2 tsp of matcha BOTH should go into white chocolate mixture or 2 tsp are reserved for dusting when finishing?

    Thank you for your answer :)

  39. Hi, Nami!

    Thanks so much for this delicious recipe!
    My brother had a layover in Japan once when he was flying to Korea, so he bought some chocolates while he was waiting at the airport. That was the first time I tried Matcha Nama chocolate, and the Royce Nama chocolate– they were both delicious and I was so pleasantly surprised, because I’ve never been able to find such intense, pure matcha chocolates in the U.S! Needless to say, I was ecstatic to come across this recipe!

    Please check out my post! :)

    I really hope to travel to Japan one day– can’t wait to try all of the green tea confections; I’ve only recently tried the matcha kit-kats, because our local H-mart just started to carry it; they were a-mazing….!!

  40. Lauren

    Hi Nami!
    I discovered your recipe through Pintrest, and I couldn’t be more excited about it! This chocolate looks divine! I was wondering if you could make it with dark chocolate instead of white? I know you wouldn’t get that incredible vivid green colour, but I was wondering if it is an option?
    Thanks so much!

    • Hi Lauren! Thank you so much for stopping by and leaving a comment. :)

      Sure, you can use dark chocolate, but you won’t probably see the green tea color at all. Actually I’ve never made with dark chocolate and hard to tell what it will be like. Usually Japanese matcha treats use white chocolate for green tea and I assume the main reason is to keep the matcha flavor and fragrance. Hope this helps!

      • Lauren

        Thank you so much for your response Nami! I actually dove right in and made a batch last night. I is heaven!!! And went over so well with the ladies in the office! I was wondering if you have tried freezing it and if it is still nice once thawed again? I was thinking this would be perfect to pre-make and bring out if guests stopped by :)

        • So happy to hear you liked it! Actually I learned that you can freeze it! It should be okay for up to 3 months. But for the best quality, it’s better when you make it fresh. :)

  41. Elizabeth

    Hi Nami,

    Thank you so much for sharing this lovely recipe — I tried it a few weeks ago and it was very well received. So delicious! I especially liked this ‘easy cut’ way of making truffles. :)

    This week, I thought I would try a little experiment with your recipe. I wondered: can it be done with coffee? The answer is, yes! I followed the same recipe, but added instant Espresso powder instead of the matcha. Originally, I added 3 ‘good’ teaspoons of coffee powder to the cream as it heated. After adding part of the white chocolate, a taste-test hinted that more coffee flavour was needed so I risked adding the dry powder at that stage and it still blended beautifully. I ended up using 5 teaspoons altogether, but I like a strong coffee. Less could be used, according to preference. So far, I’ve left the truffles plain, but I envision making them at Christmas with a light dusting of cocoa… or topping with crushed roasted hazelnuts… or perhaps a drizzle of white or dark chocolate… I also plan to try a coffee version with your chocolate truffle recipe. 😉

    Again, どうもありがとう ^_^

    • Hi Elizabeth! You’re very welcome! I’m so glad you enjoyed this recipe! :)

      Coffee! How awesome! And thank you for sharing your experiment in detail with me and other readers. I love coffee in all kinds of desserts, and this is something I’d love to try!


      • Elizabeth

        You’re most welcome! :)
        Just a little extra note, in case anyone reading has trouble finding an instant Espresso powder (I know I couldn’t get it locally until last year). The Nescafé Instant Espresso that I used is a very fine powder — hence the reason it blended into the chocolate like the matcha did (I didn’t even need to sift it). If only a regular instant coffee (i.e. the coarse granules) is available, then dissolve all of the coffee granules in the cream before adding the chocolate. I’ve checked other coffee truffle recipes on line and this is what was recommended when using an ordinary instant coffee. :)

  42. Keni-Chan and Rin-Chan

    Hi Nami, we tried this recipe out and we thought it tasted like sharp cheddar cheese. We’re curious, is it supposed to taste like that? How did yours come out? Granted, we did do something wrong with the milk, but it came out seeming fine, exactly like yours.
    We did follow your steps, except where we messed up, but other than that, it was interesting. We liked it, but we couldn’t get over how close it seemed like cheese. The way it felt biting into it, cutting it, even slightly tastes like cheese.
    Thank you for this recipe, it introduced us to cooking with green tea. We absolutely loved the color.

    • Hi Keni-Chan and Rin-Chan! Haha, I’ve never felt it tastes like sharp cheddar cheese. Must be strange feeling looking at the green food (chocolate) tasting cheese. 😀

      I wonder if it’s something to do with white chocolate you used or heavy cream… You said “milk” but you mean heavy cream right? It is soft like cheese… this is like truffle but soft version. It’ll melt in your finger if you leave it out too long. Always have to be kept in the fridge.

      I hope if you try next time it will come out tasting like green tea chocolate! 😀

    • Well if you like to keep the green tea flavor, dark chocolate is too strong for green tea (color and flavor). I recommend only white chocolate for green tea. :)

  43. Eva

    I just came across your recipe of 抹茶生チョコレート after coming from Japan with tons of them, wondering how could I survive until my next trip to Japan once I eat them all . I am a lover of Japanese culture (and that includes 和食), and I have to say that this is by far the best Japanese recipes blog I found ever. Thank you very much for sharing them, it’s like having a little bit of Japan here in Spain (and that makes me very happy!)

    • Hi Eva! Thank you so much for your kind comment! This recipe is very easy to make and ingredients are very simple, BUT you have to have the right ingredients. Please follow the recipe precisely and you will get delicious 生チョコレート! So happy to hear you like my blog and I hope you find many recipes you want to try from my blog. p.s. I learned Spanish in college for 2 years in Japan so that I can visit Spain…but haven’t had a chance to visit yet (and forgot most of Spanish already…:/). One day!

  44. juliet

    Hi, would like to ask what if the matcha powder doesnt dissolve? is it because the matcha powder is of inferior quality?

    • Hi Juliet! Do you whisk the mixture? It’s natural that it takes time to get mixed completely (as you see in my video). It will dissolve eventually but you need to whisk quite a bit. Oh, and make sure to sift the powder so there will be no big chunk in the mixture. :)

  45. Emma

    Hi! I was wondering about how long they lasted. I see it says you can keep it refrigerated for 2-3 days but eat soon. Is that how long it lasts? I was wondering if it were possible to ship them.. Would there be anyway to extend their shelf life?

    • Hi Emma! Shipping won’t work… it’ll be too warm and the chocolate will melt. It has to be kept in the fridge all times (except when you are serving). It never lasted more than 3 days in my house, but probably you can keep for 7 days… it has fresh cream in it and I won’t keep it too long for safety reason. Hope this helps! :)

  46. Brittany

    I want to make these for my boyfriend but he doesn’t like sweet things too much, so I think the white choco might be too much for him! Can I substitute the white choco for dark? Will the reciepe still work okay?

  47. Cristina

    I made this last night. The taste is very good and I enjoyed it very much. I think if I were to make this again I would half the recipe as it is unfortunate that my co-workers and friends have very limited palates —“unfortunate” for them that is. Anyway, the reason that I am writing is that the recipe seemed to work out perfectly no seizing, graininess or separation. But I was wondering if the end product is intended to be so soft. I ate some right out of the refrigerator and it was soft, like a soft fudge. Once it totally came up to room temperature it was practically spreadable. I ended spreading on some thin Korean biscuits to cut a little of the richness. Just as an FYI I think I used tea ceremony grade matcha considering the price. That could be one reason that I am so enamored with the flavor. Also I was wondering about freezing the chocolate? I enjoyed making this recipe as much as other recipes that I have tried on your website. Thank you very much.

    • Hi Cristina! Nama chocolate must be refrigerated all the time as it does melt as soon as you leave it outside for a few minutes. It’s supposed to be like that. It melts in your mouth. :)

      Your matcha flavor must be amazing… It depends on the brand and quality but yeah sounds like you had matcha heaven. =)

    • Hi Alice! I’m sorry for my late response. I was traveling over the holiday weekend and I wasn’t checking email. I’ve never used this brand and I just checked Cadbury website to see their white chocolate ingredients (link below). I don’t think this brand is high quality enough to be able to use it. It includes “vegetable fat” and because of that the chocolate will most likely not solidify. You will need high quality white chocolate for this recipe. :) Hope this helps.

  48. payapon

    Thank you for easy to understand and follow recipe! I made it for my husband and give him these for Valentine:) It was yummy and easy to make, I love matcha sweet and these were awesome!!

  49. fumerie486

    Hi~ My hojicha cravings are back and I’ve been searching for tea-based desserts. Would you, by chance, know where to purchase hojicha powder (chain grocery/online)? I would love to make these nama chocos ♡

  50. MIchael

    Thanks for sharing Nami
    i would like to ask something
    how to reduce the sweetness from the white chocolate ?
    because the end product is too sweet for me
    and if i add more cream, it would cost more and very fattening
    if i add more matcha it would be too powdery bitter but very sweet

    • Hi Michael! Hm, that is a tough question! I believe you could probably find good quality white chocolate that is not too sweet, but I’m not sure which brand… Maybe experiment with different kind? It might cost a bit more if you end up with expensive chocolate…

    • Hi Angi! If you want to have green tea chocolate, you have to use white chocolate so that the chocolate will have beautiful green color and flavor of matcha. Dark or milk chocolate will be too strong for matcha. :)

  51. Rafael

    Hi, I tried making this with cadbury white chocolate which has the same sugar level as lindt’s. However the end product is way too sweet and is way sweeter than that of royce =( Am i doing something wrong?

    • Hi Rafael! Hmm I’m not sure. I didn’t particularly felt the white chocolate was too sweet but it depends on the personal prerence. Maybe you can find other white chocolate that’s less sweet than one you used?

      • Rafael

        Not sure whether if it’s because the Cocoa seperated from the chocs as I overheated it or it’s just me :/ can thickened cream with the same milk fat content be substituted for whipping cream? My chocolates tastes grainy instead of it being smooth too. :(

        • Hi Rafael! Once you overcook the chocolate, it’s very hard to fix it as I mentioned in the Note section.

          The two most common problems of working with chocolate are separating and seizing.

          1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we’re not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

      • Rafael

        one more thing! despsite adding 2 heaping TBS of matcha powder, my final product still tastes like white chocolate instead of matcha. How do I tell if my chocolate is good or bad? I was using cadbury dream white chocolate.

  52. Sera

    I made this chocolate and it is so good! I just used regular hershey’s white chocolate chips, since Lindt chocolate was the only other available bar and was too expensive for me. I took some to school to share with my friends, and they loved it! None of the troubleshooting stuff happened, and this was so easy to make. I’m going to try making the Nama chocolate next!

    • Hi Sera! I’m so happy to hear yours came out well and your friends also enjoyed it! Yeah it’s simple and easy to make, but it can easily go wrong if you don’t use the right ingredients or missed some instructions… Thank you for your kind feedback. Hope you enjoy Nama Chocolate too! :)

  53. Olivia

    I made this yesterday and I found that the chocolate, even after being in the refrigerator overnight, was not hard. It was a taffy like consistency and was hard to get off the parchment paper because it was so sticky. Still, it was delicious and my family loved it. I’ll try again to see if I can get it right next time.

    • Hi Olivia! Thank you for trying this recipe! Usually when the chocolate doesn’t solidly, it’s the type of white chocolate (it there vegetable fat in ingredients instead of cocoa butter?). Hope next time will work! :)

  54. Thank you so much for the recipe – this worked out perfectly after 3 goes, my chocolate kept separating haha. Just as a heads up for chocolate separating, I stirred in a teaspoon of hot cream at a time until it all came back together. Not sure if it compromised the taste but it was still super delicious 😀

    I also managed to find the maeda matcha you recommended to use in Australia – it was absolutely gorgeous as the other matcha brands I’ve used weren’t great at all. Hope I can find it again and try more of your recipes!

    • Hi Berny! Thank you so much for the tip for chocolate separating! Maeda-en brand is pretty good. Not SUPER expensive and their culinary level is pretty good and just right price compared to other brands. :) Hope you enjoy other green tea recipes too. Thank you for your kind feedback!

  55. LaTara

    This is such a great recipe! I’ve successfully made it 5 times already. It’s just so rich and creamy and the chocolates come out really nicely in chocolate molds as well!

    One thing I wanted to talk about was the separation. I failed the 2nd and 3rd time making this (not sure why not the 1st!). I use a gas stove and even the lowest setting heats up the milk way too quickly, even in a stainless steel saucepan. As soon as I see even a hint of bubbles, I take it off, but even then, the chocolate separates. Adding in an emulsifier like milk sometimes helped; I’ve saved a batch that way before.

    I ended up just going the safe route and using a double boiler for the rest of my batches, because my experience has been so random with the temperature of the milk. I do have a milk thermometer for coffee drinks but the pan is so shallow I can’t get a good enough reading.

    • Hi LaTara! Thanks so much for your kind feedback! YEs, a double boiler is a safe option. :) Thank you for sharing your experience with us and readers!