Matcha-Choco Truffle

Method

These fragrant, sweet and eye-catching truffles bring together two surprisingly complementary flavours - matcha green tea and dark chocolate. Both are earthy, bitter and sweet, with health benefits that make these chocolates a guilt-free indulgence! Your competitors will be green with envy...

How to Make Matcha-Choco Truffles:

Approx 250-300 truffles at approx 10g each 

Ingredients

• 800g Kerrymaid Whipping Cream Alternative
• 1500g Callebaut W2 Fairtrade White Chocolate
• 200g Butter
• 40g Matcha Green Tea Powder
• 200g Callebaut Very Bitter Dark Chocolate
• 250 Dark Chocolate Truffle Shells

Method

1. Heat the cream and butter together gently until they just boil 
2. Add the white chocolate and stir into a smooth ganache 
3. Mix the matcha green tea powder with a little cream to form a paste then fold into the ganache 
4. Once cool, pipe into dark chocolate truffle shells and enrobe with dark chocolate and finish. 

If you prefer you could pipe into Milk Chocolate Truffle Shells (SCS401). 

Please Note: The Green Tea should not be heated with the ganache as it may lose colour and taste 

Matcha Green Tea:

Only the very best leaves from the first days of the harvest are used to make Matcha tea. Other green teas are not suitable for making truffles with as they lose colour after production. The Matcha green tea has the most tender leaves, the highest content of active substances and the freshest flavour. The tea leaves are pulverized into a fine powder, which during the Japanese tea ceremony, is brewed with hot water at approximatly 60 °C. This high quality tea is then left with the water and drunk. We recommend Japanese Matcha Green Tea for the production of this product as it imparts an intense green colour and strong flavour to the truffle. 

Enjoyed this recipe? Add a little vanilla extract or coconut flavouring oil next time to give these truffles a slightly sweeter taste, or add Lemon Spice Drops for a citrusy kick!