Tencha
I paired matcha with passion fruit and mango to evoke the sense of the somewhat acidic fruit flavour of cocoa pulp. The white chocolate ganache and shell bring the right sweetness, and evoke the colour contrast between cocoa pulp and the cocoa bean.
- Level:
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Medium
- Makes:
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144 chocolates
Passion mango confit
Ingredients: Passion mango confit
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125 gmango puree
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75 gpassion fruit puree
Preparation: Passion mango confit
Mix and heat to 40°C.
Ingredients: Passion mango confit
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2 gyellow pectin
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14 gsucrose
Preparation: Passion mango confit
Mix and whisk into the puree. Boil.
Ingredients: Passion mango confit
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100 gisomalt
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100 gsucrose
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60 gglucose syrup DE 40
Preparation: Passion mango confit
Add to boiling mixture and keep it boiling.
Boil for approx. 5 minutes to 65°Brix.
Ingredients: Passion mango confit
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3 gcitric acid solution
Preparation: Passion mango confit
Stop boiling and add acid solution.
Ingredients: Passion mango confit
Preparation: Passion mango confit
Pour into shallow pan and leave to cool. Mix gently by hand and pipe into
shells previously lined with white chocolate.
Tencha white chocolate ganache
Ingredients: Tencha white chocolate ganache
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250 g36% cream
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20 g82% butter
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22 gsorbitol powder
Preparation: Tencha white chocolate ganache
Mix and heat to 70°C.
Ingredients: Tencha white chocolate ganache
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10 gtencha green tea powder
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20 gwater
Preparation: Tencha white chocolate ganache
Mix into a lumpless paste. Add to previous mixture.
Ingredients: Tencha white chocolate ganache
Preparation: Tencha white chocolate ganache
Pour warm mixture over the chocolate and emulsify.
Ingredients: Tencha white chocolate ganache
Preparation: Tencha white chocolate ganache
Pipe on top of confit when ganache is at 29°C. Allow to crystallise
overnight. Seal moulds with white chocolate.
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