How do you like the simple, velvety, melt in your mouth nama chocolate? If you love it like I do, you might consider trying the variation here - green tea nama chocolate.
The main ingredient of green tea nama chocolate is white chocolate. From my experience, white chocolate tends to be very sweet. Whereas green tea nama chocolate is best served bitter sweet. Hence, I am still on my quest looking for a reduced sugar version of white chocolate. If you happen to know one, please let me know too!
Green Tea Nama Chocolate
Ingredients
- 150g white chocolate (use a good quality chocolate), chopped into small pieces for easy melting
- 50g whipping cream
- 1 tablespoon green tea powder, more for dusting
- Line a 4.5" x 4.5" baking dish with parchment paper (the height of your chocolate will depend on the size of your baking dish).
- In a pan (make sure the pan is completely dry), add whipping cream, white chocolate, and a tablespoon of green tea powder.
- Cook over low heat (the chocolate may separate from oil under high heat) and keep stirring until the chocolate chips dissolved and well combined.
- Pour the mixture into the baking dish.
- Keep refrigerate until firm for about 4-5 hours.
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Remove the chocolate from baking dish. Warm a knife (can warm it with hot water, but make sure to dry the knife completely before cutting) and cut the chocolate into cubes.
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Sprinkle green tea powder on top of the chocolate.
Notes and Troubleshoot
The measurement that I have is based on Cadbury white chocolate, and Emborg whipping cream. A different brand of ingredient might result in slightly different consistency. After refrigerated, if the end product became too soft, melt it again and add more chocolate. Likewise, if the product became too hard, cracky, or lumpy, melt it again and add more whipping cream.
In the case where your chocolate seize (happens if the bowl or pan not completely dry), or separate (when the chocolate overheated, the oil separated from the chocolate), don't be dismay yet, read here to find out how to salvage it.
The measurement that I have is based on Cadbury white chocolate, and Emborg whipping cream. A different brand of ingredient might result in slightly different consistency. After refrigerated, if the end product became too soft, melt it again and add more chocolate. Likewise, if the product became too hard, cracky, or lumpy, melt it again and add more whipping cream.
In the case where your chocolate seize (happens if the bowl or pan not completely dry), or separate (when the chocolate overheated, the oil separated from the chocolate), don't be dismay yet, read here to find out how to salvage it.
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