Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Matcha Chocolate. one of my favorites food. For mine, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Matcha Chocolate:

1. You need of Milk gyuuhi
2. It’s 25 grams of Shiratamako
3. Prepare 15 grams of Caster sugar
4. Prepare 5 grams of Trehalose
5. Prepare 45 ml of Milk
6. Prepare 1 of Katakuriko
7. Prepare of Matcha chocolate
8. Prepare 60 grams of White Chocolate
9. You need 3 grams of Matcha
10. You need 1 of Anko

Step to make Matcha Chocolate:

1. In a heat-resistant bowl, stir together the ingredients for gyuuhi (except for the milk and katakuriko) with a whisk. Slowly pour the milk into the bowl and mix well.
2. Cover the bowl loosely with a piece of plastic wrap and microwave at 700W for 1 minute. Remove from the microwave, stir with a spatula and microwave for another 30 second Mix well.
3. Transfer to a tray lined with a little bit of katakuriko. Form sticks smaller than the diameter of your mold. Cover loosely with a plastic wrap.
4. Put finely chopped chocolate in a bowl, and warm up using a double boiler (about 60℃). Remove the melted chocolate from the double boiler (temperature of the chocolate should be about 45℃).
5. Sift the matcha with a tea strainer. Mix gently using a spatula.
6. Let cool, stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). The temperature of the chocolate should be about 25℃.
7. Warm up the chocolate again in a double boiler (about 35℃). (The temperature of the chocolate should be about 28 to 30℃). Pour the chocolate into the mold about halfway up. Gently tap the mold a few time
8. Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching hot water underneath.
9. Cut the sticks from Step 3 with a pair of kitchen scissors (into appropriate thickness). Put the slices and the anko in the mold from Step 7. Gently tap the mold.
10. Fill the mold with the remaining chocolate, covering the gyuuhi. Gently tap again and store in cold place to harden the chocolate.
11. Chocolate shrinks slightly when hardened. Add more chocolate and let cool again as needed.
12. Scrape off excess chocolate from the mold with a spatula and refrigerate for 20 minute Take the chocolate out of the mold, and its done.
13. [Mochi Chocolate recipes] Kinakoand Sakura

So that’s going to wrap it up with this exceptional food Matcha Chocolate. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!