Our culinary-inclined Indooroopilly manager, Janikka, road tested the following Maccha White Chocolate with Genmaicha recipe, courtesy of Dearna – creator of the blog To Her Core. Needless to say, the results were both stunning and yummy.
Photos courtesy of Janikka M
- Add the cacao butter, honey, vanilla and salt to a saucepan over very low heat and allow to melt completely. Remove from heat and set aside a few minutes to cool slightly.
- Food processor method – Add the macadamia nuts to a food processor and blend a few minutes until they are completely smooth. You will need to stop every so often to scrape down the sides. Add the cacao butter liquid and maccha and mix until combined.
- Blender method – Add the nuts, maccha and cacao butter mixture to a high-powered blender and mix on high until smooth. – Janikka used the blender method to achieve the results in the photos.
- Pour the chocolate mix onto a lined cookie sheet and use a spatular to spread out to your desired thickness (usually around 0.5 – 1cm | 0.2 – 0.4in). Sprinkle with the genmaicha and place in the freezer to set.
- Once set, break into bite-sized pieces. Store in the fridge up to two weeks.
- A few notes about substitutions – you could use cashews in place of macadamias here and other sweeteners in place of the raw honey (e.g. maple syrup) though this will change the colour and flavour slightly.
- Cacao butter is the star ingredient here and can be bought from health food stores, or some larger supermarkets.
- Janikka adds that this is a very rich flavoured treat, so if you don’t want it too strong tasting of green tea, perhaps use just a little less than a teaspoon of maccha.