“How to Make Perfectly Smooth Matcha Nama Chocolate – A Bittersweet Delight You Can’t Resist”
Ingredients:
- 600g black chocolate (31% cocoa)
- 240g Heavy cream
- 24g Uji matcha powder
- 15g Glucose syrup
- 60g Butter (room temperature)
- 75g Cocoa butter
- 9g Lemon juice
- 10g Sorbitol
Steps:
Prepare Chocolate Mixture: Combine black chocolate, matcha powder, and cocoa butter in a bowl, mixing until evenly distributed.
Heat Cream and Syrup: In a small pot, bring the heavy cream and glucose syrup to a boil. Once heated, pour the mixture over the chocolate. Add butter, lemon juice, and sorbitol, then use an immersion blender to emulsify until smooth and free of air bubbles.
Mold the Chocolate: Pour the chocolate mixture into molds and refrigerate overnight until fully set.
Finishing Touches: Once firm, cut the chocolate squares. Dust each piece with matcha powder for a vibrant finish.
Tips for Perfect Matcha Nama Chocolate:
- Sorbitol helps extend the shelf life to around 21 days when stored in a cool, sealed place. If consumed immediately, it can be omitted.
- Emulsification is key for achieving a smooth texture. Ensure thorough mixing with an immersion blender at 35°C.
- Butter temperature should be around 35-40°C when added to the mixture for optimal incorporation.
- To prevent sticking, coat the bottom of the mold with tempered milk chocolate before pouring in the matcha mixture
