Dark chocolate base is exactly the same as the hazelnut pistachio strawberry osmanthus truffle bar things, except without hazelnut essence.
I'm not a huge fan of white chocolate (too sweet for me), but a work human really likes these - he took this photo - so I'm plopping the green tea white chocolate part here.
Ingredients
- 50ml sweetened condensed milk (aka 1 part)
-
100g white chocolate (aka 2 parts)
Broken into squares it comes in. I'm too lazy to do more than that. -
some matcha (about a teaspoon)
You can get a cheap matcha from an Asian grocery ($5 or so for a small tin). Just make sure it's actually matcha, from Japan, or it will likely be waaaaay too bitter.
T_T I thought I could be a cheapo-nug and get a 500g bag of green tea powder from Taiwan. Don't do it!!! That stuff is foul.
Don't use ceremonial matcha (the stuff the ninja ladies in Lustbader books do tea ceremonies with) - other than being very expensive, IMO it's a waste. You lose the umamis and delicate flavours once the white chocolate steamrolls over them.
- Dump white chocolate in a bowl.
- Shove bowl in microwave, melt at half power for 15s.
- Stir.
- Repeat Step 2 and 3 until there are just a few nubs of unmelted white chocolate left.
Should be about 3 - 5 minutes or so of heating in total. Do NOT just set the microwave to half power for 3 minutes and nuke. You need to do the irritating nuke and stir because white chocolate burns very very easily. If you just nuke without stirring, it will burn, and there's no saving it. Well, you could pretend you wanted to 'caramelise' it. XD You can also do all this on a water bath if you want. ;) - Stir until the unmelted white chocolate goes away.
- Plop in condensed milk, stir stir stir till incorporated.
It will look a bit greasy, don't worry about it. :) - Assuming you've also made the dark chocolate bottom, pour that into some kind of (parchment-paper-lined) pan, make pathetic attempt at forming some sort of 'slab'.
- Plop the green tea white chocolate blob on top, and make a further sad attempt at slabbing it evenly.
- Decorate in a suitably 'artisanal' fashion.
- Put gently in fridge (no need to cover unless your fridge has stinky things).
- Ignore for at least 4 hours.
- Remoof from fridge, cut into squares.
- Eat all the leavings that are ~_o 'unfit for presentation'.
Ceremonial matcha
I realised I was doing too much matcha-ranting in the ingredients section, so I moved that here...
This matcha is one of my favourite ceremonial matchas, and is great value for money for drinking.
O-cha
are great, and buying from them is cheaper (shipping included) than
buying matcha locally in Australia. And the quality is amazing.
If you're curious about matcha brewed usucha or koicha style, then I'd advise getting some overpriced and expensive Australian stuff (T2, kenkotea, etc), and only then getting stuff from O-cha. Then you'll really be able to compare a good matcha with a terrible (or badly stored) one. ;)