Stacey Makes It

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 roo...

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.