Maccha powder is packed with more antioxidants and nutrients than regular green tea in a bag. It is now very popular among health enthusiasts since it’s believed to rev up metabolism and help burn more calories. Another great benefit is that it provides a steady energy boost all throughout your busy day, without the fear of experiencing “crash” that you get from sugary caffeinated drinks. It also promotes balance in your mood, and aids in concentration.
The green tea comes from a tea plant called “Camellia Sinensis.” In 1191 A.D., Zen Monk Eisai from China went to Japan to introduced green tea for the first time. He also brought Zen philosophy to Japan, and he is known to be the first person to grind and consume green tea leaves in powdered form. The term “Maccha” originated from Japan which means “cha” means tea, and “ma” means powder, thus it translates to powdered green tea.
Due to the popularity of Maccha, some groceries/stores (especially those who sell Japanese goods) are not just selling the powder alone, they are now retailing Maccha-infused baked products, and other types of desserts. The most popular chocolate brands that have green tea as their key ingredient for flavoring are Kit Kat and Pocky Wagokoro.
In this video you’ll learn how to make this perfect sweet treat you’ll absolutely go gaga with! Enjoy the right amount of sweetness plus the health benefits. Now, you can skip the store bought ones, and start making your very own green tea chocolate dessert at home.
Here’s the complete recipe:
- 400 g (14 oz) white chocolate
- 125 ml (1/2 cup) heavy (whipping) cream
- 25 g (2 Tbsp.) unsalted butter
- 2 Tbsp. + 2 tsp. green tea powder (Maccha)
- 8″ x 8″ (20 x 20 cm) baking dish lined with parchment paper
- First cut the white chocolate bar into small pieces.
- Next, cut the butter into tiny pieces.
- Place your saucepan on a stovetop and set it to medium-high setting. Pour the heavy whipping cream and bring it to a simmer. You know when it’s ready when bubbles are starting to appear around the saucepan. Remove from the heat immediately.
- Add the white chocolate and butter right after you remove the saucepan from the heat. Mix ingredients using a rubber spatula, until combined.
- Once all ingredients are well incorporated, and the texture is smooth, sift Maccha green tea powder into the mixture.
- Continue mixing until well combined. Make sure that there are no green tea lumps, and the consistency is very smooth.
- Pour green tea chocolate mixture into a 8” x 8” baking dish lined with parchment/baking paper.
- Spread and even out the surface with a rubber spatula. Also, make sure that you get rid of the air bubbles by carefully tapping the baking dish on a flat surface.
- Chill in a refrigerator for about 2 to 3 hours or overnight.
- When the green tea chocolate is hard enough/ready, take it out from the fridge. Remove the chocolate from the baking dish, and use a warm sharp knife to cut the chocolate bar into 1x 1 inches squares, or any size you desired.
- For the final touch, sprinkle Maccha green tea powder or matcha on top of the chocolate squares. These amazing sweet treats are best stored in the refrigerator and will last for about 2-3 days. Serve chilled and enjoy!
Important things to take note of when making this recipe according to Namiko Chen of Just One Cookbook:
- Since a small amount of water or steam can “seize” the chocolate melting process, see to it that all your utensils are completely dry by wiping them clean.
- Best white chocolates to use in this recipe are the ones that contain cocoa butter, not vegetable fat.