If you haven’t noticed, my latest obsession is with chocolates. There’s something so exciting and satisfying about making your own chocolate, choosing and creating your own flavors. This time, I decided to make the chocolates slightly more brighter and decided to make some white chocolates with a matcha filling.
Again, I’m not a very big fan of green tea, but the balance you get between the white chocolate and matcha was fantastic – these two flavors were just born to be together. I could definitely work on the moulding of my chocolates though – those little holes are probably due to unburst air bubbles when I was filling the moulds with chocolate.
So Tip #1: Always bang your moulds on the countertop to get rid of any stubborn bubbles.
However, aesthetic qualities aside, these chocolates are crunchy when you bite into them, but melts in your mouth with a smooth ice cream feel. Delicious. Lucky I’m staying in a hostel and away from my fridge at home because I would have probably finished every piece by the end of the evening.
Also, Tip #2: to give your ganache/cream a smooth and un-grainy texture, always strain it to remove any lumps from any unwanted solids.
I can’t wait to try out different flavors – I’ve already got so many in mind. This is such great fun and a very therapeutic way to release stress, especially when you’re going through a quarter-life crisis and school isn’t helping very much.
I should also probably invest in some different shaped moulds for variety 🙂