Collaboration with Sunday Natural
I came up with a recipe for pretty little crispy matcha chocolates: they’re absolutely delicious, look incredibly beautiful, and the little treats are gluten-free on top of that.
You’ve probably already seen, and maybe even tasted, that popular green matcha tea from Japan can be used not just as a drink but also to make delicious, beautiful sweets and baked goods at home. And since you’re reading this recipe, you’re most likely a fan of this powdered green tea with its distinctive, slightly bitter flavor and the abundance of antioxidants that are so important for us.
Making matcha chocolates yourself is so simple: all you need is white chocolate and matcha powder, a double boiler, ideally a cooking thermometer, and a mold to pour it into.
What do you need to make matcha chocolates?
- Matcha
The matcha should be 100% pure and bright green, that usually means it’s good quality. I really like the organic Uji matcha by Sunday Natural*, which I was provided with for this collaboration.
Once you open the matcha, it’s best to keep it closed in the fridge and use it in the next couple of weeks.
- vegan white chocolate
White vanilla chocolate is often available in organic food stores.
- rice flakes
You can get them at organic food stores, also full grain ones. They are optional in this recipe.
Why should you temper the chocolate for the matcha chocolates, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
Crispy Matcha Chocolates
Recommended Equipment
Ingredients
- 160 g vegan white chocolate
- 1/2 teaspoon matcha powder or more if you like
- 2-3 tablespoons rice flakes optional
Instructions
- First you're tempering the chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 2/3 of the chopped chocolate with the matcha in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F). Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 28-29°C (84-86°F).
- Dollop a little bit of the melted chocolate with a small spoon into each of 16 flowers in a silicone mould. Then add the rice flakes. Then carefully pour the remaining matcha chocolate on top. The filling should end with the mould and have clean outlines.
- Knock the mould on the table a few times so trapped air bubbles can come up, then put the mould in the fridge for minutes.
Nutrition
If you like my matcha chocolates, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Protein Truffles
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Chocolate and sea salt granola bars
- Lion’s mane matcha latte
- Hojicha latte
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Protein snickers ice cream
- DIY spice rack
- Almond buckwheat granola clusters
- Matcha popsicles
- DIY yoga mat spray
