Homemade Matcha Nama Chocolate
If you love that fancy Matcha Nama Chocolate from Royce Chocolate in Japan but find it too expensive, I've got your back! You can now enjoy that creamy, dreamy matcha goodness without splurging by making it at home. Picture this: a smooth, velvety mix of melted chocolate and fresh cream, infused with the bold flavor of top-notch matcha.
No need to fly to Japan or empty your wallet – just follow this straightforward recipe. You'll be creating your own gourmet Matcha Nama Chocolate that's as good as the fancy stuff.
Get ready to turn your kitchen into a matcha paradise, impressing your taste buds without leaving the house. So, grab your ingredients, put on your apron, and dive into making this easy and budget-friendly Matcha Nama Chocolate. Enjoy the deliciousness without the extra expense!
This little treat is so easy to make, and its also a perfect gift for your family and friends for this festive! Enjoy and happy baking!
Ingredients
| White chocolate | 400g |
| Unsalted butter | 28g |
| Whipping cream | 120ml |
| Matcha powder | 12g |
| Matcha powder (For dusting) | 2 tsp |
Step 1
Melting the chocolate
First, you will need to heat up the cream and add in your 12g of Matcha powder to dissolve, then followed by the white chocolate and butter. Careful to not boil the cream as Matcha powder will produce a bitter aftertaste if comes into contact with overly high temperature.
Mix well until everything is well blended, an immersion blender will make wonders in this case.
Step 2
Pouring the mixture into desired mould
Get a square or rectangular shaped container and line it with a piece of parchment paper.
Pour the chocolate mix into the mould.
Step 3
Cover with plastic film
Cover the chocolate with a piece of plastic film that is in contact with the surface to prevent skin from forming.
Place inside the fridge for 4 to 5 hours to set.
Step 4
Cutting of the chocolate
Lift the parchment paper to remove the green tea chocolate from the container. Run the sharp knife under hot water to warm up the knife and wipe it dry completely.
Slice the chocolate block into 4 smaller squares.
Step 5
Cut the block into smaller size
Cut each square into 9 small pieces.
Step 6
Enjoy!
Dust 2 tsp matcha powder on top of the chocolate. Store the chocolate in the refrigerator until ready to serve. Serve chilled.
You can keep the leftovers in the refrigerator for 2–3 days, but it‘s best to enjoy it sooner!
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