matcha nama chocolates!
A chocolate-lover? Or more specifically, a Royce chocolate-lover? Each box costs $20 a pop and that’s a hefty price to pay but I mean, they are so worth it though. Tiny chocolate squares that melt in your mouth dusted with rich cocoa powder, that’s $20 I’m willing to part with! But but but what’s better than Royce chocolates? HOMEMADE Royce chocolates. You heard right, those beautiful creations can be created by YOU at home.
When I was in Japan in December, Royce chocolates there were crazy cheap. Each box costed us about $8 and we came home with 6 boxes!!!!!! (Well, after all that eating, a sore throat was underway but I can live with it) This is not an easy recipe but I was lucky enough to succeed in my first try! My second try? Not so much, I burnt the chocolate and the cocoa butter separated from the chocolate and I ended up with an oily mess (which I assure you, is not something you want). So here goes!
400 g (14 oz) white chocolate (Cadbury/Lindt are good)
125 ml (1/2 cup) heavy whipping cream
25 g (2 Tbsp) unsalted butter
2 tbsp matcha green tea powder + 2 tsp. or more for sprinkling
parchment paper
1. Chop the white chocolate into small pieces so it will melt quickly.
2. Cut the butter into small pieces.
3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat. (THIS IS VITAL! This determines the temperature of your batter and if it’s too hot, you will burn your chocolate and separate the cocoa butter from the chocolate and you’ll not get nice creamy nama chocolates! Perhaps use a candy thermometer? Not sure what the temperature will be though :/)
4. Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
5. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
6. Once the mixture is smooth, sift and add 2 Tbsp. green tea powder (matcha) into the mixture (sift it!)
7. Mix and combine together until they are all well-incorporated!
8. In a prepared baking tray/pan lined with parchment paper, pour the green tea chocolate mixture into it and use your spatula to smoothen the tops! (Remember, they will harden and the looks will stay!)
9. Tap the baking dish a few times on the kitchen counter-top to remove any air bubbles. Refrigerate for 4-5 hours (or overnight).
10. Lift the parchment paper to remove the green tea chocolate from the baking dish. Run the sharp knife under hot water to warm up the knife and wipe it dry completely. (Ok this will get a tad messy, keep a wet towel nearby! Don’t forget, your chocolates are delicate and melt real easy.)
11. Slice the chocolate block into 4 blocks and then cut each block into whatever size you fancy!
12. Dust 2 tsp. green tea powder (matcha) on top of the chocolate. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days.
(Adapted from http://www.justonecookbook.com/recipes/green-tea-chocolate/)
– Yun
yun 