Matcha Chocolate

Name: How to cook Matcha Chocolate - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Matcha Chocolate

This recipe worked great with kinako (soy flour) and sakura. For my third mochi chocolate recipe, I used matcha powder.

Ingredient

Food ration :

6 servings

25 grams

Cooking instructions

* Step 1

In a heat-resistant bowl, stir together the ingredients for gyuuhi (except for the milk and katakuriko) with a whisk. Slowly pour the milk into the bowl and mix well.

* Step 2

Cover the bowl loosely with a piece of plastic wrap and microwave at 700W for 1 minute. Remove from the microwave, stir with a spatula and microwave for another 30 seconds. Mix well.

* Step 3

Transfer to a tray lined with a little bit of katakuriko. Form sticks smaller than the diameter of your mold. Cover loosely with a plastic wrap.

* Step 4

Put finely chopped chocolate in a bowl, and warm up using a double boiler (about 60℃). Remove the melted chocolate from the double boiler (temperature of the chocolate should be about 45℃).

* Step 5

Sift the matcha with a tea strainer. Mix gently using a spatula.

* Step 6

Let cool, stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). The temperature of the chocolate should be about 25℃.

* Step 7

Warm up the chocolate again in a double boiler (about 35℃). (The temperature of the chocolate should be about 28 to 30℃). Pour the chocolate into the mold about halfway up. Gently tap the mold a few times.

* Step 8

Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching hot water underneath.

* Step 9

Cut the sticks from Step 3 with a pair of kitchen scissors (into appropriate thickness). Put the slices and the anko in the mold from Step 7. Gently tap the mold.