Chocolate is a favourite treat for many, and it’s easy to see why. Let it melt in your mouth, and your heart begins to melt along with it as your tongue picks up the richness, creaminess and bittersweetness of this decadent treat.
Let’s get ready for our new challenge this week, which involves chocolate! Embrace your inner chocolatier and make one of our most indulgently luscious treats: Matcha Ganache Filled Dark Chocolates created by the amazing Paola or Tea from @teascake.
Paola is a passionate baker and cook from Milan, Italy. She calls herself Tea, and her love for cooking is huge! Tea enjoys experimenting with different ingredients and creating new and exciting flavors, aromas and colors. All Tea’s inspiring creations are documented on:
Now a word of warning, Tea’s recipe for chocolates filled with matcha ganache is not entirely simple to make. The process requires a little bit of care and patience as you embrace your inner professional chocolatier.
However, if successful, the matcha chocolate will be the perfect snack to pack for school or work. The bittersweet dark chocolate is so complementary to the earthy and lingeringly sweet matcha green tea, making it divine to eat. Feel it melt in your mouth and you’ll realise this challenge is totally worth the effort!
Dark Chocolate Filled Matcha Ganache
- 200-400g dark chocolate, chopped
- 1-2 tsp matcha powder, mixed with hot water
- 3-4 tbsp pure cream
- 120g white chocolate, chopped
Temper the dark chocolate
- Cut the dark chocolate into small pieces
- Heat half of the chopped chocolate in a pan using the bain marie technique until it reaches 45ºC
- Remove the pan from the bain marie
- Stir in the pieces of unmelted chocolate
- Keep adding the pieces until the chocolate mix reduces to 29ºC - it is now ready to be used
Prepare chocolate cases
- Fill the melted dark chocolate into each mold cup up to the top of each opening
- Gently tap the mold on the counter to remove all of the air bubbles
- Turn the filled mold upside down over a large empty bowl so most of the chocolate drips back into the bowl, leaving enough chocolate to coat the entire surfaces of each mold and create the cases
- Refrigerate the molded chocolate for no more than 10 minutes, so they can set
- Remove from refrigerator. The chocolate cases are now ready to be filled
Prepare matcha tea ganache
- Heat the pure cream in a saucepan until it reaches a temperature of 85°C, which is around when it boils
- Add the matcha mixture with a whisk, before removing it from heat and letting it cool
- Meanwhile, heat the chopped white chocolate in a pan using the bain marie method until it is melted
- Pour the matcha cream mixture over the melted white chocolate
- Stir in the ganache until smooth
- Let the ganache cool down for about 30 minutes
Fill in chocolate cases
- Fill a piping bag with the matcha ganache
- Pipe the ganache into the chocolate cases until they are two thirds full
- Tap the mold on the counter to remove all air bubbles and to make sure the nooks and crannies of the cases are completely full. Be careful not to full the cases to the top
- Return the molds to the refrigerator for about 5 minutes for the filling to set
Cover the filling
- Bring the melted dark chocolate back to the correct temperature of 29ºC
- Cover the cases’ filling with melted dark chocolate, to the top of the mold
- Tap the mold on the counter to remove all air bubbles and to level the chocolate
- Scrape the excess chocolate from the mold by running a spatula along the top surface of the mold
- Refrigerate the chocolates for about 10 minutes. Now they are ready to be served!
Note: Store the finished matcha ganache filled chocolate candy in an air-tight plastic container in a cool and dry place. Excess dark chocolate can be stored for further use.
Get ready to fall head over heels in love with these delicious chocolates. They surely will satisfy any chocolate cravings you may have!
Big fan of matcha recipes? Then please don’t forget to: