Bonbon chocolate deligant maccha

It consists of three kinds of chocolate and three kinds of green tea in calculated shapes, layers and quantities, and is made without caster sugar.

Our goal is to introduce the world to the original fresh, mellow, traditional Japanese flavor of matcha, which is rich in nutrients. This is the first time that we have been able to combine a nutritious matcha with an original ingredient that is safe for everyone to eat and good for the body. The result is "Bonbon chocolate deligant maccha".

Ganache Matcha "Aki no Sanban"

Ingredients Preparation
  • 164g
    Ghana
  • 77g
    water
  • 12g
    vegetable powder
  • 30g
    Kaneka soft
  • 25g
    Functional sweetener
  • 8g
    Matcha "Akidumi Sanbancha"
  • 8g
    roasted green tea

Heat water, Vegetable powder, and Functional sweetener in a pot.

Add matcha and roasted green tea to Kaneka Soft and mix.

Add everything to the chocolate to make a ganache and put it in a blender.

Ganache Matcha "Myouraku"

Ingredients Preparation
  • 138g
    Zéphyr™
  • 64g
    water
  • 10g
    vegetable powder
  • 32g
    Kaneka soft
  • 25g
    Functional sweetener
  • 4g
    Matcha "Myouraku"
  • 4g
    Matcha "Akidumi Sanbancha"

Heat water, Vegetable powder, and Functional sweetener in a pot.

Add matcha to Kaneka Soft and mix.

Add everything to the chocolate to make a ganache and put it in a blender.

For Assembly and Finishing

Ingredients Preparation
  • As needed
    Extra-Bitter Guayaquil
  • As needed
    Lactée Barry

For moulage and pattern

  • As needed
    Matcha "Mri no shiro"
  • As needed
    Sencha leaves

Pour the chocolate into a 3 cm hemisphere moule.

Remove the chocolates from the mold and decorate the sides with chocolates.

Add Matcha "Mori no Shiro" to the rim.

Pour Ganache Matcha "Aki no Sanban", followed by Ganache Matcha "Myoraku".

Top with sencha leaves.

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