Green Tea Chocolate | Easy Japanese Recipes at JustOneCookbook

Green Tea Chocolate

Course: Dessert
Cuisine: Japanese
Keyword: matcha, nama chocolate
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 36 pieces
Author: Nami
Made with white chocolate, butter and cream and dusted with Japanese green tea powder, this decadent Green Tea Chocolate (or Matcha Nama Chocolate) is simply irresistible. It's rich with a truffle-like texture and just the right touch of sweetness. 
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Ingredients

  • 400 g white chocolate (400 g = 14 oz) (I used 4 Lindt White Chocolate Swiss Classic Bars, see Notes)
  • 125 ml heavy (whipping) cream (125 ml =1/2 cup) (See Notes)
  • 25 g unsalted butter (25 g = 2 Tbsp)
  • 2 Tbsp matcha (green tea powder) (+ 2 tsp or more for sprinkling)

Instructions

  1. Gather all the ingredients.

    Green Tea Chocolate Ingredients | Easy Japanese Recipes at JustOneCookbook.com
  2. Chop the white chocolate into small pieces so it will melt quickly.
    Green Tea Chocolate 1
  3. Cut the butter into small pieces.
    Green Tea Chocolate 2
  4. 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
  5. Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
    Green Tea Chocolate 4
  6. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
    Green Tea Chocolate 5
  7. Once the mixture is smooth, sift and add 2 Tbsp. green tea powder (matcha) into the mixture.
    Green Tea Chocolate 6
  8. Mix and combine together until the color is homogeneous.
    Green Tea Chocolate 7
  9. 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
  10. 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
  11. 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
  12. Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
    Green Tea Chocolate 11
  13. 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

Recipe Notes

IMPORTANT: PLEASE READ BEFORE MAKING!

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

TROUBLESHOOTING:

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.

 

Equipment you will need:

 

 

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.