Fang Zi from "Kyoto tea time! Japanese Matcha Happiness Dessert A small truffle chocolate that perfectly blends the taste of white chocolate and matcha. The bite goes down to the fragrant matcha powder, the crisp white chocolate shell and the thick matcha taste. It is suitable for tea with slowly. , making a small gift is also popular ~~~~~~[[[The following materials can make 40 chocolate balls with a diameter of 3cm]]]
Preparation: Prepare a baking tray, lay the oil paper and send it to the refrigerator for free use; the matcha powder is weighed in advance and sieved.
200g white chocolate (dense tea ganache) placed in a clean, oil-free, oil-free water-free mixing bowl, 100g of whipped cream heated to the edge to start a micro-boiling state of fine bubbles, immediately poured into the stirring with white chocolate In the bowl, stir until the chocolate is completely melted, and the whole smooth state is made into white chocolate ganache.
In the white chocolate ganache, add 12g of matcha powder that has been sifted once, continue to stir until the matcha powder is completely evenly distributed, and make a thick matcha ganache.
Place the container containing the concentrated matcha colada into cold water (not to be placed in ice water or ice cubes, to avoid local agglomeration affecting the overall taste), and continue to stir until the whole is sticky and has a resistance to the hard maltose state. Then, put it into the flower bag, cut the opening of about 7mm in the mouth of the bag, squeeze the thick matcha ganache and squeeze a small scorpion with a diameter of about 3cm on the frozen baking plate. After all the squeezing, continue to freeze for about half an hour. Take out, wear gloves and slightly smash the small scorpion into a sphere, continue to return to the refrigerator for free use.
Put 200g of white chocolate (for the outer casing) in a heat-resistant container, place the container in hot water of about 50 degrees, stir while heating with water until the chocolate is completely melted, remove the container from the hot water, and continue to stir. The white chocolate is cooled to the slightly thick state of the salad dressing. Take out the frozen thick matcha ganache ball, throw it into the white chocolate and roll it quickly, let the white chocolate cover the surface of the ball and return it to the previous baking tray. Return to freezing
Wait until the white chocolate shell is completely solidified and becomes brittle (about 2~5 minutes), you can take it out of the refrigerator, throw it into a container containing 6g of matcha powder, and let the outer shell evenly spread the matcha powder.
Due to the characteristics of truffles and matcha powder, this chocolate needs to be stored in a refrigerated seal and eaten as soon as possible (personal advice for up to 3 days in cold storage)