December 7, 2008
Wow,It has been awhile since I have posted an entry. I've been cooking plenty,but that's pretty much all I have been doing. Just cooking. I haven't thought about taking pictures or writing about it. I have just been cooking.It's too bad because I've come up with some pretty delicious dishes.
One of the culinary projects that I have been experimenting in is chocolates.I have always wanted to send chocolates or some sort of confection as a holiday greeting to friends and family. I tried last year, but I was too busy to focus on them. This year I did it.
Matcha is a fine powdered green tea.It is most commonly used in japanese tea ceremonies, but is used to flavor foods such as mochi or soba noodles. I was given a bag of it, so I decided to make green tea bonbons.
Matcha has an acquired taste.It does have a bit of a bitter taste,so some people like it and some people don't. Personally, I love green tea. I was very happy with the ganache.
7 ounces White chocolate
1/2 cup heavy cream
1 1/2 teaspoons Matcha Powder
1. Heat heavy cream in a small saucepan over medium-high heat.I usually get it to a boil.
2. Whisk the matcha powder into the heavy cream and immediately pour over the white chocolate.
3. Whisk the chocolate and heavy cream together until the chocolate has fully melted.
I received a comment from an anonymous poster asking for more details on how I made these chocolates. These were molded. One day, I will talk about the process in my own words, but here is a video from the Today show that featured Norman Love who used to be the chocolatier for Godiva. In this segment, he goes through the process of molding chocolates. Very informative,imo. The way I achieved this color was to first spray the molds with plain cocoa butter. I let that dry and flicked black cocoa butter into the mold. After letting that dry, I sprayed the mold with a green color. At first, I was going to coat with white chocolate, but I decided that milk chocolate would be really great with the color.