CREAMY MATCHA CHOCOLATE28th March 2018
This delicious recipe was created by my Japanese friend Junko Okuda. Some of you may remember Junko as my first assistant at Ovvio. We are collaborating on a new project. Here is one of the recipes using our Ovvio Organic Green Matcha Latte Powder.
- 120g raw cacao butter, chopped into small pieces
- 80g coconut paste
- 80ml coconut cream
- 10g unsalted butter
- 1 tablespoon Ovvio Organic Green Matcha Powder
- 1-2 teaspoons brown rice syrup (optional)
Put cacao butter and coconut paste into a saucepan and simmer on the lowest heat while gently stirring. Just before the mixture has completely melted, add the butter and stir until all ingredients are smooth. Remove from the heat. In a separate saucepan, pour in the coconut cream and bring it to the boil over medium heat. Quickly remove and stir into the white chocolate and butter mixture. Sift in 1 tablespoon of matcha powder and rice syrup and combine together until smooth. Prepare silicone chocolate molds or a baking dish lined with paraffin free baking paper and pour in the matcha chocolate mixture. Refrigerate for 2-3 hours. Store the chocolate in the fridge until serving as it melts easily at room temperature. Remove the chocolate from the molds or from the baking dish and cut the chocolate into cubes using a warm knife. Dust chocolate with matcha powder before serving.