Green Tea (Matcha) Giveaway at the end of this post!
These Green Tea Chocolates, or as we call them Matcha Nama Chocolates (抹茶生チョコレート) in Japan, simply melt in your mouth.
As I was testing this recipe, I knew I won’t be able to stop eating them so Mr. JOC took them to work. He told me later, “The green tea chocolate disappeared in seconds.” I promise you, it’s really good!
Green tea powder, or matcha (抹茶), has unique bitter taste to it. The flavor of “matcha” is quite different from the “green tea” served at Japanese restaurants. Matcha is typically used for making tea at traditional Japanese tea ceremony. This tea tends to be quite thick and very very bitter, but it goes quite well with wagashi (和菓子), traditional Japanese confectioneries that are very sweet by itself.
The color of matcha is a bright, beautiful green color, so if your matcha powder doesn’t have that nice vivid hue to it, your matcha is well past its prime. The green tea powder is also quite pricey, especially if it is tea ceremony quality, but culinary grade is good enough for baking and making these chocolates.
As you may already know, green tea delivers a healthy dose of antioxidants and cancer-fighting power. Catechins in green tea are also known to have many beneficial health properties and matcha has greater potential health benefits than other green tea.
In Japan, there are many varieties of green tea chocolate in stores, including green tea Pocky’s, Melty Kiss, Kit Kat and the popular ROYCE’ Chocolate.
When I made ROYCE’ copycat Nama Chocolate two years ago, I received many requests for the green tea version. I love anything with green tea and I’m really happy to share this green tea version (finally) this year, right in time for Valentine’s Day!
The cooking process is very similar to regular Nama Chocolate recipe but white chocolate is used instead of regular chocolate. My only advice for you is to work fast to melt the white chocolate while the cream is warm.
Here’s a short video on how to make Green Tea Chocolate (抹茶生チョコレートの作り方).
Rich, yet not so sweet, decadent truffle-like green tea chocolate! Hmmm… if you love green tea sweets, this will be an ultimate treat for you. :)
I hope you enjoy these chocolate! Thank you so much for reading!
Giveaway link is after the recipe!
- 400 g (14 oz) white chocolate (I used 4 Lindt White Chocolate Swiss Classic Bars)
- 125 ml (1/2 cup) heavy whipping cream
- 25 g (2 Tbsp.) unsalted butter
- 2 Tbsp. + 2 tsp. green tea powder (matcha)
- 8" x 8" (20 x 20 cm) baking dish lined with parchment paper
- Chop the white chocolate into small pieces so it will melt quickly.
- Cut the butter into small pieces.
- 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.
- Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
- The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
- Once the mixture is smooth, sift and add green tea powder (matcha) into the mixture.
- Mix and combine together until the color is homogeneous.
- In a prepared 8” x 8” baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.
- Tap the baking dish a few times on the kitchen countertop to remove any air bubbles. Flatten the surface with the rubber spatula if necessary. Refrigerate for 4-5 hours (or overnight).
- 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.
- Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
- Dust more green tea powder (matcha) on top. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.
IMPORTANT: PLEASE READ BEFORE MAKING!
* Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
* Make sure when buying white chocolate that it contains cocoa butter as some inferior brands contain vegetable fat. White chocolate should be ivory-colored (white chocolate made with vegetable fat is white-colored).
The two most common problems of working with chocolate are separating and seizing.
1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.
To learn more details and how to fix the overheated or seized chocolate, please read HERE.
Now It’s Time For Giveaway! For those of you who have hard time getting good quality green tea (matcha) powder, this is a great chance for you! I’m giving away my favorite Season With Spice‘s Matcha Green Tea Powder to three (3) readers! Please CLICK HERE to read the details and enter to win. ANYONE in the world can enter.