Hōjicha is a Japanese roasted green tea. We love the roasted, nutty caramel notes of this tea and it pairs well with the milk chocolate ganache as well the bitter notes provided by the dark chocolate and cocoa powder.
- 150g cream (35%)
- 15g liquid glucose
- 10g hōjicha
- 200g Alunga milk chocolate
- 45pcs dark truffle shells
- 200g Extra-Bitter Guayaquil 64% for enrobing
- cocoa powder as needed for dusting
- In a pan combine glucose, 35% cream and hōjicha.
- Heat cream just to the boil and infuse for 10-15 minutes.
- Rewarm the cream, remove from the heat and strain over the 200g of milk chocolate. Whisk the ganache to emulsify.
- Allow to cool to 32°C. Pipe into dark truffle shells filling just to the surface of the truffle shell hole.
- Leave the truffles undisturbed to dry the surface of the ganache.
- Crystallize (temper) the 200g dark chocolate.
- Fill a piping bag with the chocolate and pipe chocolate onto the surface of the ganache.
- Allow to set for 1-3 minutes.
- Pick up 2-3 truffles at a time and cover with a layer of chocolate. Roll in cocoa powder to set.
A big thank you to Sally from Chef Sally Confections for sharing this recipe with us. You can find more of her delicious recipes at @findsallyhere on Instagram or on Youtube at ‘Chef Sally Confections’.
This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off!
Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.
At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3 when it comes out)!