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Showing posts from December, 2011

The End of the Beginning: The Last Ackbar

It was November 15th, 2011 - a day the admiral and his friends wouldn't soon forget. 


"Hey, guys, look what came for us! It's a Jelly Belly dispenser from Lucasfilm," said Spidey.
"Interesting," replied Ackbar.
"Put it down then," said Ironman impatiently. 


"Okay, okay," Spidey grunted.  The dispenser hit the ground with a thud.  "You should do the honors, since it's from your homeland, Admiral."


"Lucasfilm makes the coolest stuff! I can't believe they'd send something like this!" Ackbar said excitedly.


"Ooh, what is it?" Lizzie asked.
"Only one way to find out," Ironman grinned, staring down at the shiny ball that emerged from the dispenser.


Ironman gasped as he saw the horror that the capsule contained.

"You're killing me, Ironman! What is it?!" shrieked Ackbar.
"It can't be that bad... can it?" questioned Spidey, his voice full of worry.

Ironman shakil…

Matcha Green Tea Chocolates

Thought I'd do some more matcha green tea flavored white chocolates for the holidays.

Stacey's Matcha Green Tea Chocolate Ingredients
16 oz Guittard white chocolate couverture
0.5 oz matcha green tea powder
4-8 oz Guittard 38% milk chocolate couverture

I tempered the chocolate and then sprinkled in the green tea powder a little bit at a time, to avoid clumping.  I also made sure to crush any lumps in the powder with a spoon beforehand.

I used the leaf and seashell molds.  For the seashell molds (18 count), I added some milk chocolate to the bottom for a nice two-toned effect. I tempered the milk chocolate after filling with the matcha white chocolate and so when I topped off with the milk chocolate, the white was already mostly set.

Also, it's best to tap the mold as you fill each cavity to release any bubbles and make sure the chocolate fills the molds evenly.  I usually just use a teaspoon to fill each mold.  Once they'd cooled for several hours at room temperature,…

Matcha Chocolate Covered Caramels

I took a break in November to try to do Nanowrimo (and failed again, sigh) but I'm back! I thought I'd try a little caramel variation. I made my regular caramel recipe and then I covered it in a mixture of white chocolate couverture and some matcha green tea powder.

I can't remember exactly how much green tea powder, but I think I could have gone a little stronger. I think it was something like this:

2 cups Guittard white chocolate couverture discs
1-2 tsp matcha green tea powder, organic
Hawaiian Black Sea Salt
Caramels
El Rey Semisweet dark chocolate

I put a layer of the dark chocolate on the bottom so it would be easier for dipping (like in the original recipe). Then I tempered the white chocolate, gently mixed in the matcha powder, and dipped some rectangles of caramel in it with a dipping fork.  I finished them with a sprinkling of Hawaiian Black Sea Salt. 


It was pretty yummy, but I definitely think more matcha next time.