A lot of my stories start the same way. I find something I love but can’t justify paying xx amounts for it but I still want more. The solution? Make it myself.
You can see where this is going.
When Royce opened up in Marion I fell in love with their matcha nama chocolate but at $24 per box (125g) it’s an expensive habit to keep up. If you know me, you know I love a bargain and this wasn’t a bargain. What else was a stingy Asian suppose to do? Well dears, I rolled up my sleeve to make them and might I say they tasted quite nice without the price tag.
It wasn’t hard to make as it is essentially a soft ganache – you add just enough cream to get make that hard chocolate softer. Nama chocolate is silky smooth and melts in the mouth with the bitter matcha hit a good contrast to the sweetness of white chocolate.
A word of warning: you cannot use any kind of matcha powder. If you use poor quality matcha it will taste like crap as I had learned. It was very hard to find good quality matcha powder in Adelaide and I have tried a few different ones in Chinatown but one day I found Maeda-en and everything just fell into place :)
Here is the recipe just below – now eat, be merry and fat. Enjoy!
Matcha Nama Chocolate
Adapted from Just One Cookbook
Serves 10-13 slices
100g good quality white chocolate (I use Lindt or Wittamers)
1/8 cup (31ml) whipping cream
4g matcha powder + 1/4 tsp for sprinkling
- Cut out baking paper as the same size as the bottom of your small baking dish. Place it inside the dish (I use a 16cm x 16cm baking dish).
- Break up chocolate into small pieces and put into a heat proof bowl.
- Add cream to the bowl.
- Add water to a saucepan and put onto the stove on medium heat. Place bowl with chocolate and cream on top (ensure water doesn’t touch the bowl).
- Stir with rubber spatula to mix chocolate and cream together. You will start seeing water droplets at the bottom of the bowl (if it is a clear bowl) when water is starting to simmer and when the chocolate will melt.
- Take bowl off saucepan once mixture is smooth.
- Sift the 4g matcha powder and add it to the chocolate mixture.
- Pour the mixture into the baking dish and smooth the top to make it the thickness you want (mine is around 6mm thick and it doesn’t reach the sides of the baking dish).
- Refrigerate overnight.
- Run a sharp knife under hot running water from the tap and then wipe it dry.
- Cut chocolate into squares.
- Dust 1/4 tsp matcha powder over chocolates. Store in refrigerator until ready to eat.
- Store refrigerated for 2-3 days.
- If mixture starts oozing out oil and looking pretty gross when you’ve just added the matcha powder, your chocolate is too hot and it’s separating. You can fix this by mixing in 1 tsp of hot cream. If it still looks wrong add another tsp and mix it in. Stop adding hot cream when the mixture is smooth and there is no more oil. I find that I usually have to add about 2 tsp of hot cream to every 100g chocolate that I use.