Introduction: Matcha and White Chocolate Squares
Today I’m sharing with you an absolutely easy to make (takes about 15 minutes active time) yet truly delicious treat. It is something that that you should definitely try someday. It is a creamy, melt-in -your-mouth sweet (but not too sweet), for me it's just that perfect little bite you need on an office day after lunch to get you through the day.
Even better, there are a number of good excuses to get yourself this little treat, as it is not only delicious but also good to your health: among other benefits, matcha contains anti-oxidants, which is clearly positive in these troublesome times, it boosts brain function and immunity.
I found the recipe on "JUST ONE COOKBOOK" blog and this was the second time I made it. When I made it for the first time I followed the recipe word by word and everybody just loved the result. This time I slightly adjusted it. I love to pair matcha with black sesame so I added toasted black sesame seeds and also some coconut cream powder and a pinch of salt. It all worked out really well. Coconut adds an extra flavor and the nutty, slightly bitter taste of toasted sesame seeds hiding in the chocolate make it even better.
Step 1: You'll Need
- 200 g white chocolate
- 75 g double cream
- 1 tablespoon coconut cream powder (or you can use 75 g coconut cream)
- 1 heaped tablespoon matcha powder
- 2 tablespoons black sesame seeds
- 1 tablespoon butter
- 1/3 teaspoon salt
- small saucepan
- digital scale
- cutting board
- medium skillet
- sharp knife
- tall glass
- parchment paper
- square mold (9 x 20 cm - or close)
Step 2: Chopping
Chop the chocolate as fine as you can. The finer it is the easier it gets melted by the hot cream.
Step 3: Toasting
Toast black sesame seeds in a medium skillet over moderate heat until seeds begin to pop, by this time, you will also sense a faint nutty smell, but not much.
Step 4: Heating the Cream
Heat the cream over medium heat until it is just about to boil (first bubbles appear on the surface along the edge).
Add coconut cream powder through a sieve in order to avoid lumps, combine. Reheat to the same point (until it starts to boil).
Meanwhile, lay the parchment paper into the mold.
Step 5: Melting Chocolate
Add half of the chopped chocolate and combine with a spatula. Add the rest of the chocolate and stir well until it is fully combined. Since we have a relatively small quantity of cream, it gets cool easily when dumping the chocolate into the pot, so feel free to put the saucepan back on a minimum heat if you have a hard time melting the chocolate.
I used the warm keeping function of my induction stove.
Step 6: More Stirring
Add the salt, the butter, 2/3 of the matcha and 3/4 of the toasted sesame seeds and stir well following each ingredient.
Step 7: Pour
Pour the mixture into the prepared mold and put it into the fridge until it sets completely (3-5 hours).
Step 8: Finishing Touches
Gather the supplies you need to finish the treat: remainder of matcha, black sesame, a sharp knife, tall glass with hot water, sieve and the already set mixture.
Place the knife into the glass (heating the knife enables you to make nice, clean cuts) for a few minutes.
Take the mixture out of the mold remove the parchment from the sides, but leave it sitting on the parchment.
Dry the knife with a paper towel and cut the chocolate block in half lengthwise then into 7 parts across. That gave me approximately 3 x 4 cm pieces.
Dust with matcha powder, sprinkle with black sesame and you're done.
Step 9: Enjoy!
You may store it in the fridge in an airtight container but as it contains cream, not for long, only for a couple of days. Serve cold,
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