Matcha RóngHuà


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.