Matcha Chocolate Yokan – “Marimo” Moss Balls Museum

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I made sweets using high-grade matcha “Gokou” from D-matcha Corporation (d:matcha Kyoto).
This is the Marimo version of the “cherry blossom and ruby chocolate mizu-yokan” I made before.
The combination of high quality matcha and white chocolate and the freshness of the mizu-yokan made it very delicious.

d:matcha Kyoto

Kyoto Uji Wazuka Matcha Goko 100g

[Reference] How to make matcha green tea

[Reference: Nishikidama Kangan] Azukiyado [Japanese sweets artisan’s secret recipe] Japanese sweets

0:00 Start of Marimo Museum
0:18 Matcha “Gokou
0:34 Marimo (Matcha Chocolate Ganache)
2:14 Nishikidama Kan
4:55 Matcha and White Chocolate Mizuyokan
8:16 Tasting
9:35 Cacao Notes (How to Make Matcha Tea: Tea Ceremony)

[This is the first time I’ve made a recipe for chocolate cacao.
“The World’s Most Carefully Taught! Chocolate sweets BOOK

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Marimo (green tea chocolate with white bean paste)
[ Ingredients]
white bean jam: 60g
White chocolate: 20g
Matcha powder: 3 g
[How to make ]
Melt the white chocolate.
Sift matcha powder through a tea strainer and mix.
Mix with white bean paste and place in refrigerator to harden.
When it becomes hard, take about 5-10g of the mixture and roll it into a ball. Dust with matcha powder and remove excess powder.

Kingyokukan Jelly
5 g thread agar
Water: 320g
Granulated sugar: 210g
Water candy: 22 g
[How to make ]
1. Cut the agar into pieces and soak in water.
2. Dissolve the agar completely by heating. It is very difficult to dissolve, so dissolve it thoroughly.
Add the granulated sugar and syrup and dissolve thoroughly. Once dissolved, do not boil it too much. Do not boil too much.
Pour the mixture into a celluloid (70×35) with plastic wrap and wait until it hardens a little.
Pour in the rest of the mixture.
Place in the refrigerator to harden.

Matcha Mizu Yokan
A – Water: 200g
A – Powdered agar: 2g
White chocolate: 80
Matcha powder: 5 g
White bean paste: 160 g
Salt: 1 g
[Method] 1.
Put A in a pan and leave for 30 minutes.
Melt the white chocolate and stir in the matcha powder.
Put the pan on the fire and dissolve the agar and matcha chocolate.
Add the bean jam and salt and let it dissolve.
When the sauce melts and comes to a boil, reduce the heat to low and simmer for about 5 minutes.
Remove from the heat, pour the dough into a mold, and refrigerate until firm.

Matcha 6-piece set (Matcha made by Hoshinoen, Matcha bowl, Chasen, Chasen whisk, Chashaku)

A small pestle (placed on the gas stove)

Silicon whipper TOMIZ

Cassette stove
Iwatani MIYABI Masashi 3.5kW CB-WA-35

Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
The above links are using associate links.

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