Matcha Raw Chocolate

Matcha Raw Chocolate

1. Prepare the materials used.

2. Melt the matcha powder with white chocolate insulated water, and stir until completely combined.

3. Put the whipped cream and water syrup in the milk pan, cook to about 36 degrees and mix well.

4. Pour the cooked whipped cream into the chocolate, and stir evenly while pouring.

5. Add the chopped butter and stir to blend until the chocolate becomes smooth and thick.

6. Pour the chocolate liquid into the box with plastic wrap, shake it flat, cover it and put it in the refrigerator for more than 2 hours.

7. Use the same method to make original raw chocolate.

8. After the chocolate is refrigerated, take it out of the mold, tear off the plastic wrap, heat it with a sharp knife, and quickly cut it into pieces. Sift the matcha powder and cocoa powder on the surface.

Tips:

1. The materials used are all excellent, so the color is very beautiful, the aroma is strong, and it melts in the mouth.
2. The water temperature of the melted chocolate should not be too high, it should be around 60 degrees, otherwise it will be easy to separate the fat.
3. The size of the box containing the chocolate liquid can be selected according to the required thickness.
4. Shuiyi has a moisturizing effect, so you can leave it alone if you don't have it.
5. Sheng Qiao is relatively soft and sticky. When using a knife to cut the parts, be sure to heat it up and move quickly. Can be cut with thread,
6. The original taste makes perfect: 135g Valrhona milk chocolate, 25g Valrhona 62% chocolate, 83g tower whipped cream, 8g water syrup, 8g president unsalted butter, appropriate amount of Valrhona cocoa powder