A delicious and smooth recipe combining the flavours of white chocolate and matcha, a pairing that is always very elegant.
Depending on the consistency of the ganache it can be piped or spooned into bonbons -usually white chocolate shells. A softer ganache can be achieved by adding more cream.
A good quality matcha is indispensable for a consistent and professional result: void using “powdered green tea” as a substitute.
Recipe
Ingredients
- 120 grams white chocolate buttons
- 30 grams heavy milk cream (35% fat)
- 20 grams unsalted butter
- 1 teaspoon matcha powder
Method
Put the chocolate, the cream and the butter in a microwave-proof ceramic plate and heat in 20 second bursts, until the digital thermometer reads 45 degrees C.
As ingredients become fluid, mix them until smooth, so that the chocolate, the cream and the butter are combined. At this point sprinkle the matcha and mix into the ganache.
Depending on the type of bonbons you are making, you might want to add more cream or butter for increased fluidity and mouthfeel.
Storage
Once prepared, the ganache will keep for a week in the refrigerator if stored well.
Usage
Remove from the fridge before using. You may have to warm the ganache to achieve a fluid consistency for filling out shells.