Matcha-Choco

Recipe by Lubeca.

Green Tea Ganache

800g Cream
200g Butter
1500g White Chocolate (SCC804)
40g Japanese Matcha Green Tea (fine pulverised)
25g Alcohol (if required for longer shelf life)

 

Method:

  1. Heat the cream and butter together gently until they just boil.
  2. Add the crushed white chocolate and stir into a smooth ganache.
  3. Mix the green tea powder with cream to form a paste, then fold into the ganache.
  4. Cool before filling into truffle shells made with dark chocolate couverture or dark milk chocolate couverture and finish.

Recommendations for enrobing:
Finest dark chocolate couverture 60% TRAVEMÜNDE (SCC810)
Finest milk chocolate couverture 42% TIMMENDORF (SCC822)

Important: The green tea should not be heated with the ganache (loss of colour and taste!)

Notes: Only the very best leaves from the first days of the harvest are used to make Matcha tea. Other green teas are not suitable for making truffles with as they lose colour after production. The Matcha green tea has the most tender leaves, the highest content of active substances and the freshest flavour. The tea leaves are pulverized into a fine powder, which during the Japanese tea ceremony is brewed with hot water at approximately 60°c. This high quality tea is then left with the water and drunk. We recommend Japanese Matcha Green Tea for the production of this health product as it imparts an intense green and strong flavour to the truffle.