4oz cacao pastebaking chocolate or your favourite chocolate – shaved
1/2cupxylitol coconut sugar
2tsplemon juice
2tspmatcha powder
1/2tspvanilla powder
1tsptamarioptional for added depth
Instructions
It’s important the water is warm/hot and the chocolate is shaved before you start this recipe.
The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap, or transfer to a container, and place in the fridge for a few hours to set completely.
Once set, dust your hands with a little cacao powder and roll the mix into small balls.
Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in matcha and call it a day.
To enrobe them, place them back in the fridge to set up again while you get the chocolate ready. You can garnish them with chopped pistachios nuts or simply roll in matcha tea powder.
Notes
Click here for a tutorial on how to enrobe using untempered cacao paste and to learn how to make a simple batch of dark chocolate using a high speed blender,