The pictures and recipes are from the book "Chocolate Whole Book" by Master PH. The chocolate combines the creamy sweetness of white chocolate with the crispy baking of pistachios and tames the unique grassy notes of green tea. Serving Size: About 50 truffles Preparation time: 40 minutes Cooking time: 5-6 minutes Refrigeration time: 2 hours and 30 minutes
Divide the cream into capsules in a large bowl. Cut the chocolate with a serrated knife and divide it into 3 portions.
Bring the cream to a boil, then leave the fire, add the green tea powder, and whipped until the mixture is even. Add 3 chopped chocolates one after another.rFor each addition, mix gently with a wooden spoon. Add the cream and stir with a blender until smooth. Pour into a large bowl, cover with elastic wrap, and freeze for 30 minutes.
After the nectar was condensed, put it into a crepe bag with a No. 9 round mouth, and spread the baking paper on the baking sheet and squeeze 50 ganaches on it. It was cooled in cold storage for 2 hours.
Make a dipped outer layer. The white chocolate is heated and melted by water, and the bottom of the fork is inserted into the tip of the fork, immersed in the melted white chocolate, and then the fork is scraped over the pan to remove the chocolate flowing down. Place the Ganaser ball on a baking sheet with baking paper. Cool and solidify for 1 hour. Cut the pistachio into small pieces and mix in the sieved powdered sugar and matcha powder. Use a fork to dry the pistachio with the outer layer of powdered sugar and matcha powder. Gently shake in a funnel-type mesh or filter to remove excess powdered sugar and matcha powder. Cooled in a sealed box