Matcha green tea and Cointreau chocolates


Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

White truffles with matcha green tea and Cointreau

Ingredients Preparation
  • 140g
  • 14g
    Matcha tea
  • 60g
  • 1g
  • 80g
    glucose syrup DE 44
  • 70g
  • 600g
  • 110g
    anhydrous butter

Create a cold emulsion by mixing the room temperature water with the green tea, add the sugars and salt and the 60% Cointreau concentrate.
Cool the liquid base to about 25-30º C.
Separately, melt the white chocolate with the anhydrous butter at about 45-50º C.
Add the aqueous phase to the fats and mix until well emulsified.
Pre-set to about 27-28º C.

Black paint

Ingredients Preparation
  • 700g
  • 300g
    Mycryo™ Cocoa Butter

Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.


Ingredients Preparation
  • Q.S.

Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture.
Add the truffle filling when it reaches 28º C.
Allow to set for a few hours and then seal the base with.
Unmould and reserve.

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