- White chocolate 120g
- Fresh cream (heavy whipping cream) 1/2 cup
- Matcha powder 1 tablespoon for chocolate mixture | as much as you like to coat chocolate
(Matcha Kitchen Grade for mixing with chocolate and Matcha Ceremonial Grade for coating recommended)
- Chop white chocolate into small pieces.
- In a small sauce pan, heat heavy whipping cream over midium-high heat until boil, then turn off heat and mix in .
- Stir and melt the white chocolate completely.
- Stir in matcha (1 tablespoon) and whisk thoroughly.
- Pour the mixture into a tray covered with parchment paper.
- Drop the tray from about 10 cm above the counter/table several times to even out the chocolate, or simple smooth out the surface with a spatula.
- After the chocolate cools, place in refrigerator for about 3 hours. Once the chocolate is firm, take out from the tray and cut into desired size with a knife (if possible use warm knife).
- Sprinkle matcha powder (as much as you like).
Use Hojicha Powder to make Hojicha Nama Chocolate.
*What is Nama Chocolate?
Nama chocolate is referred to as “nama-choko” 生チョコ in Japan. Nama means “raw” or “fresh” and choco is “chocolate”. Nama-choco is a Japanese chocolate dessert similar to truffles or ganache – chocolate with high cream content that is smooth and melts in your mouth.
Ceremonial Grade Matcha
Kitchen Grade Matcha