The thing is, I love matcha. Like I really love it. You know how many of you need (and enjoy) your coffee to start the day? Well, that is me with matcha. One of the first things I think of when I wake up in the morning is pouring my almond milk into the milk frother followed by a large heaped teaspoon of matcha powder. I press the button to start the warm whirling action and eagerly wait in anticipation for the moment when I can take the container from its element, then pour the hot steaming matcha infused milk into my double glazed glass.
I am also quite a chocolate fiend. Mind you, in saying this I am quite a chocolate snob. I like the type of chocolate that melts in your mouth due to the richness of cacao butter. I like it super high in cacao, preferably 90% and above if possible. Its not unusual these days for me to break off a hunk of 100% dark chocolate and munch on this with my cup of tea (not always the best habit when it gets a bit late at night, thanks to being sucked into Grand Design re-runs or Downton Abby).
As you can imagine then, the idea of combining matcha and chocolate was quite enticing to me. To some of you it might be a crowd divider; I know not everyone loves matcha as much as I do. Carissa at the JCN Clinic abhors it and would take mud water her ritualistic coffee any time over a matcha. So, I do realised that this recipe is not the type of post where all of you are jumping for joy to get out your chocolate moulds.
Lets talk about matcha for a little bit. More so, the types and variants of matcha. Matcha comes in different grades, some super fine for teas and some courser (cheaper) grades used more so in cooking and desserts. I am passionate about good quality matcha. I want a fine grade that dissolves into milk or into any cooking like these matcha white chocolates. Yes you pay more for it, but it’s a no brainer for me. Think of instant coffee as opposed to freshly milled coffee beans.
As someone also sensitive to caffeine I find choosing a great matcha crucial. When I have coffee its equivalent to someone else doing a line of speed. Seriously, it’s not pretty. I can even get the jitters from decaf coffee because of the remnants of the caffeine still commonly present. I’m not talking about an awesome heightened awareness either. I am talking about anxiety, racing mind and verbal diarrhoea to go with it, skin feeling like it’s crawling and the desire to scratch your face off. The wrong matcha does this to me too. I’ve ordered matcha latte’s out and got half way through it with a sudden ‘oo-oh’, hang on sister this road is about to get bumpy.
Then there is taste; the sweet taste. Matcha should be fresh and bursting with those green tea notes. Old matcha will be musty and taste a bit like an old boot. The colour should be vibrant green, not dull and slightly browning. This is something to be mindful of when buying matcha in bulk or from bulk bins. Personally I also like to ask what matcha cafe's are using too. Do your research and ensure the turn over is fresh and ask where the matcha is coming from.
So if you are still with me then I’m guessing you are either as into matcha as I am or just enthralled by how someone can dribble on so much about a green powder. What do I choose to use when it comes to matcha? Well if you follow any of my social media feeds you will know I am obsessed with Matcha Maiden. Let me say right now this is not a sponsored post. I just adore Matcha Maiden and know good matcha when I see it/taste it/smell it. Maybe I could get a job on the side as a matcha sommelier. Now that sounds perfect.
Place the cacao butter in a saucepan on a very low heat and melt. Add in the macadamia nut butter and stir through till combined. Follow with the rice malt, then add the matcha, vanilla and salt and ensure everything is combined well and your melted chocolate is nice and velvety.
Pour the melted matcha chocolate into a pouring jug, then use the jug to carefully pour the chocolate into moulds. Place in the fridge to set for at least 45 minutes.
When ready to eat, simply pop them out of the moulds. Best stored in the freezer. Please note these matcha white chocolates are very delicate and will melt fast! Best eaten straight from the freezer or fridge.