Tencha

I paired matcha with passion fruit and mango to evoke the sense of the somewhat acidic fruit flavour of cocoa pulp. The white chocolate ganache and shell bring the right sweetness, and evoke the colour contrast between cocoa pulp and the cocoa bean.
Level:
Medium
Makes:
144 chocolates

Passion mango confit

Ingredients: Passion mango confit

  • 125 g
    mango puree
  • 75 g
    passion fruit puree

Preparation: Passion mango confit

Mix and heat to 40°C.

Ingredients: Passion mango confit

  • 2 g
    yellow pectin
  • 14 g
    sucrose

Preparation: Passion mango confit

Mix and whisk into the puree. Boil.

Ingredients: Passion mango confit

  • 100 g
    isomalt
  • 100 g
    sucrose
  • 60 g
    glucose syrup DE 40

Preparation: Passion mango confit

Add to boiling mixture and keep it boiling.

Boil for approx. 5 minutes to 65°Brix.

Ingredients: Passion mango confit

  • 3 g
    citric acid solution

Preparation: Passion mango confit

Stop boiling and add acid solution.

Ingredients: Passion mango confit

Preparation: Passion mango confit

Pour into shallow pan and leave to cool. Mix gently by hand and pipe into
shells previously lined with white chocolate.

Tencha white chocolate ganache

Ingredients: Tencha white chocolate ganache

  • 250 g
    36% cream
  • 20 g
    82% butter
  • 22 g
    sorbitol powder

Preparation: Tencha white chocolate ganache

Mix and heat to 70°C.

Ingredients: Tencha white chocolate ganache

  • 10 g
    tencha green tea powder
  • 20 g
    water

Preparation: Tencha white chocolate ganache

Mix into a lumpless paste. Add to previous mixture.

Ingredients: Tencha white chocolate ganache

Preparation: Tencha white chocolate ganache

Pour warm mixture over the chocolate and emulsify.

Ingredients: Tencha white chocolate ganache

Preparation: Tencha white chocolate ganache

Pipe on top of confit when ganache is at 29°C. Allow to crystallise
overnight. Seal moulds with white chocolate.