Japanese Matcha Chocolate Recipe

White chocolate: A sweet and creamy base that pairs beautifully with the unique flavor of matcha.

Matcha powder: A finely ground green tea powder that adds a distinct, slightly bitter taste and vibrant color to the chocolate.

When melting white chocolate in a double boiler, ensure that the water in the bottom pot is simmering gently and not boiling vigorously. This helps to prevent the chocolate from seizing or becoming grainy. Additionally, make sure no water or steam comes into contact with the chocolate, as even a small amount of moisture can cause it to seize.

• white chocolate - Substitute with milk chocolate: Milk chocolate can be used for a creamier and sweeter flavor, though it will alter the color and taste profile slightly.

• white chocolate - Substitute with dark chocolate: Dark chocolate provides a richer and more intense flavor, but it will significantly change the color and overall taste.

• matcha powder - Substitute with green tea powder: Green tea powder can provide a similar flavor, though it may be less intense and slightly different in taste.

• matcha powder - Substitute with spirulina powder: Spirulina powder can give a similar green color, though the flavor will be more earthy and less tea-like.

• Allow the Japanese matcha chocolate to cool completely before storing. This ensures the texture remains perfect and prevents condensation.

• Store the chocolates in an airtight container. This helps maintain their freshness and prevents them from absorbing any unwanted odors from other foods in your fridge or pantry.

• If you plan to enjoy the chocolates within a week, keep them in a cool, dry place away from direct sunlight. A pantry or cupboard works well.

• For longer storage, place the airtight container in the refrigerator. This will keep the matcha chocolate fresh for up to a month. Make sure to bring them to room temperature before serving to enjoy the best flavor and texture.

• To freeze, wrap each piece of chocolate individually in plastic wrap or parchment paper. This prevents them from sticking together and protects them from freezer burn.

• Place the wrapped chocolates in a freezer-safe bag or container. Label with the date to keep track of their storage time.

• When you're ready to enjoy the frozen chocolates, transfer them to the refrigerator and let them thaw slowly for several hours or overnight. This gradual thawing process helps maintain the quality and texture of the chocolate.

• Avoid refreezing the chocolates once they have been thawed. This can affect their texture and flavor, making them less enjoyable.

• For the best taste experience, always serve the Japanese matcha chocolate at room temperature. This allows the flavors to fully develop and provides the ideal melt-in-your-mouth sensation.

• Microwave Method:

  1. Place the Japanese matcha chocolate pieces on a microwave-safe plate.
  2. Heat on low power for 10-15 seconds.
  3. Check the texture and stir gently. Repeat if necessary, but be cautious to avoid overheating.

• Double Boiler Method:

  1. Set up a double boiler by placing a heatproof bowl over a pot of simmering water.
  2. Add the Japanese matcha chocolate pieces to the bowl.
  3. Stir continuously until the chocolate is smooth and melted.

• Oven Method:

  1. Preheat your oven to 150°F (65°C).
  2. Place the Japanese matcha chocolate pieces on a baking sheet lined with parchment paper.
  3. Heat in the oven for 5-10 minutes, checking frequently to ensure it doesn’t overheat.

• Stovetop Method:

  1. Place a non-stick pan on the stove over the lowest heat setting.
  2. Add the Japanese matcha chocolate pieces to the pan.
  3. Stir constantly until the chocolate is melted and smooth.

• Hot Water Bath Method:

  1. Fill a large bowl with hot water (not boiling).
  2. Place a smaller bowl with the Japanese matcha chocolate pieces inside the larger bowl.
  3. Stir occasionally until the chocolate is melted.

• Double boiler: A specialized piece of equipment used to gently melt the white chocolate without burning it. It consists of two stacked pots; the bottom one holds simmering water, and the top one holds the chocolate.

• Spatula: A flexible tool used to stir the melted chocolate and matcha powder together until fully combined.

• Chocolate mold: A form used to shape the melted chocolate mixture into desired shapes. It helps in setting the chocolate uniformly.

• Refrigerator: An appliance used to cool and set the chocolate mixture after it has been poured into the mold.

• Measuring spoons: Tools used to accurately measure the matcha powder.

• Small bowl: A container used to hold the matcha powder before mixing it into the melted chocolate.

• Knife: A tool used to chop the white chocolate into smaller pieces for easier melting.

• Cutting board: A surface used to chop the white chocolate safely and efficiently.

Use microwave for melting: Melt the white chocolate in the microwave in 30-second intervals, stirring in between, to save time.

Pre-sift matcha: Sift the matcha powder before adding it to the melted chocolate to ensure it blends smoothly and quickly.

Prepare mold ahead: Have your chocolate mold ready and nearby to pour the mixture immediately after combining the ingredients.

Quick cooling: Place the filled mold in the freezer instead of the refrigerator to set the chocolate faster, reducing the wait time to about 15 minutes.