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.
Gather all the ingredients. You will also need an 8” x 8” (20 x 20 cm) baking dish and line it with parchment paper
Chop the white chocolate into small pieces so it will melt quickly.
Cut the butter into small pieces.
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.
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 green tea powder (matcha) into the mixture.
Mix and combine together until the color is homogeneous.
In a prepared the baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.
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 chocolate block into 4 blocks and then cut each block into 9 small pieces.
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 the leftovers in the refrigerator for 2-3 days but enjoy it sooner.
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.
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.
Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all of a 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.