Steps to Prepare Matcha Chocolate

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, matcha chocolate. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Matcha Chocolate is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Matcha Chocolate is something which I have loved my entire life.

Easiest Way to Prepare Matcha Chocolate

To begin with this recipe, we have to first prepare a few ingredients. You can have matcha chocolate using 10 ingredients and 13 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Matcha Chocolate:

1. Prepare Milk gyuuhi
2. Take 25 grams Shiratamako
3. Prepare 15 grams Caster sugar
4. Get 5 grams Trehalose
5. Make ready 45 ml Milk
6. Make ready 1 Katakuriko
7. Take Matcha chocolate
8. Get 60 grams White Chocolate
9. Get 3 grams Matcha
10. Get 1 Anko

Instructions

Instructions to make Matcha Chocolate:

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.
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.
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.
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℃).
5. Sift the matcha with a tea strainer. Mix gently using a spatula.
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℃.
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.
8. Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching hot water underneath.
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.
10. Fill the mold with the remaining chocolate, covering the gyuuhi. Gently tap again and store in cold place to harden the chocolate.
11. Chocolate shrinks slightly when hardened. Add more chocolate and let cool again as needed.
12. Scrape off excess chocolate from the mold with a spatula and refrigerate for 20 minutes. Take the chocolate out of the mold, and it's done.
13. [Mochi Chocolate recipes] Kinakoand Sakura

As simple as that How to Make Matcha Chocolate

So that is going to wrap it up for this special food matcha chocolate recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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