Wednesday, September 24, 2014
Matcha Nama Chocolate 抹茶生チョコレート
And I've fallen in love.
Now that nama chocolate can be made at home,
I wouldn't have to do a Royce run in a long while yet.
I got the recipe from this website,
by Namiko Chen.
And I made just a few slight tweaks on my version.
I halved her recipe to yield enough for a roughly 10 x 20 cm lock & lock- type tupperware.
200g of white chocolate (I used Cadbury Dream)
65ml whipping cream (President Lait Entier)
12g unsalted butter
1 Tbsp of matcha powder + 1 tsp for sprinkling
Baking sheet lined tupperware
Chop the chocolate up into smaller pieces to allow for faster melting before heating the cream.
Heat the cream and be sure to stir constantly.
Otherwise a film will form on top.
Once it comes to a small boil, remove from heat.
Add in the chopped chocolate and butter and stir till smooth.
It should form a ribbon trail.
Add in the matcha powder and stir till well combined and smooth.
Fill the parchment paper and smoothen out air bubbles if any.
The mixture should be flowy enough to take on the shape of the container.
Refrigerate for at least 2 hours.
The tropical heat here will not allow for this to be kept outside for too long so you have to work fast to cut them up into cubes.
There will be a few times when you have to return the chocolate to the fridge to chill before continuing.
Please also do get a fine sieve or you'll get your matcha powder in ugly blobs like mine.
Excuse the first try.
Might not look like much but...
At least it tasted like nama.
I had a colleague who asked,
Oh, Royce? :)
That's when I knew this recipe was for keeps!
You never know when you need some chocolate comfort.
Especially on Mondays. :p