Matcha RóngHuà


Main Ingredients
Belcolade Blanc Selection Blocks X605/J 620
Matcha Powder 30
Whipping Cream 250
Glucose 10
Unsalted Butter 100
Inverted Sugar (Trimoline) 20
Main Ingredients total 1030
Matcha Powder 10
Snow Powder 100
Coating total 110

Working Method
  • Melt the Belcolade Blanc Selection and add matcha powder.
  • Blend with a mixer to dissolve the matcha powder into the chocolate.
  • Heat the cream, glucose and inverted sugar then poor onto the melted chocolate.
  • Add the soft butter when the temperature of the ganache reaches between 40℃ – 35℃.
  • Mix with a mixer to make a homogenous emulsion.
  • Poor the ganache in a frame  (30cmx30 cm, 1 cm high) and let set in the fridge at 4℃, for 12 hours.
  • Cut with a guitar in small squares. (2cmx2cm)
  • Blend snow powder and matcha powder.
  • Coat the ganache with the powder.
  • Keep in the fridge.


Complexity level:  

An innovative recipe of matcha and Belcolade Blanc Selection, contains of real Belgian Chocolate for it great taste and excellent performance.