CRISPY MATCHA PRALINES
You only need 3 ingredients to make these beautiful and delicious crispy little matcha pralines!
Recommended Equipment
Ingredients
- 2 bars of vegan white chocolate
- 1/2 teaspoon matcha powder or more if you like
- 2-3 tablespoons rice flakes
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.
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