With yet another week gone, the holidays are slowly drawing closer. We love holiday season here at Kenko Matcha Tea, as it means more time to spend with friends and family. And of course, more time for eating!
In that spirit, we’ve come up with some tasty recipes for this special time of year. Today we’re excited to share this Matcha Nama Chocolate Recipe by the very talented Shellie Froidevaux from @ironchefshellie.
Shellie is a food stylist, photographer, graphic designer and cook from Melbourne. She is committed to the culinary world; styling and shooting her way through the most delicious and inspiring temptations.
You can learn more about Shellie’s amazing adventures from
Shellie says this brilliant Matcha Green Tea Nama Chocolate Recipe is inspired by the famous Royce Nama Chocolate, a company that hails from Japan that’s known for chocolate made with high quality cacao and cream. When pairing this tasty chocolate with matcha, the taste is extraordinary, making it the perfect choice for the holiday season.
Shellie has followed the recipe by Namiko Chen of Just One Cookbook to make these gorgeous matcha green tea chocolates.
Nama Matcha Chocolate Recipe
Prep time: 25 mins
Cook time: 5 mins
Serves: 36 pieces
400 g (14 oz) Lindt White Chocolate Swiss Classic Bar (about 4 bars) or other white chocolate brands (make sure it has cocoa butter instead of vegetable fat!)
- 125 ml (1/2 cup) heavy whipping cream (fat content: 38%)
- 25 g (2 Tbsp.) unsalted butter
2 Tbsp. Kenko matcha powder
8 x 8 in. (20 x 20 cm) baking dish lined with parchment paper (Make sure the bowls and utensils are perfectly DRY to prevent seizing* during melting process)
- Cut the white chocolate and butter into small pieces
Bring heavy whipping cream in a saucepan to ALMOST boil over medium heat (Do NOT boil the cream to prevent separation**)
- Remove cream from heat when bubbles appear around the saucepan
- Immediately add the white chocolate and butter to melt WHILE the cream is still warm
- Mix all together with rubber spatula until the mixture is smooth
- Sift and add green tea powder (matcha) into the mixture
- Combine all together until the color is homogeneous
- Pour the mixture into a prepared baking dish lined with parchment paper
- Flatten the surface with spatula to remove any air bubbles
- Refrigerate for 4-5 hours (or overnight)
- Remove the green tea chocolate from the baking dish once it's firm
- Warm knife under hot water and wipe it dry completely
- Slice the chocolate block into 4 blocks, then cut each block into 9 small pieces (36 squares total)
- Dust extra matcha powder on top of the chocolate
- Store the chocolate in the refrigerator until serving
*Seizing happens when moisture (a tiny water droplet or steam) is introduced to the melted chocolate, turning smooth liquid chocolate into a lumpy, grainy mass.
**Separation happens when the oil comes out the chocolate while it’s melting, because the chocolate is too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to retrieve it.
A general rule to avoid separation is to use a gentle heat (simmer on lowest heat) and stir frequently. For this recipe, make sure you don’t boil the cream and remove it from the heat as soon as bubbles appear around the edges of the saucepan.
These matcha chocolates should be served chilled. You can keep them in the refrigerator and enjoy them for two to three days. They are a delicious dessert and can also be wrapped up and gifted during the holiday season.
If you love this post, please don’t forget to