Posts Tagged green tea

Matcha Chips for Matcha Desserts

I saw these almost a month ago and proceeded to forget about the idea for all this time, until I found myself sneaking a tablespoon of malt powder into my matcha tea one morning. The idea of a baked matcha dessert came back in force, and I had no choice but to make my own. You would not believe how easy these are, and how fun! Okay, so I didn’t make most of them very pretty or chip-like. How am I supposed to bypass the allure of the star tip for the humble round?

So easy. So full of bitter tea flavor, sweetened beyond all reason with the creamy tang unique to cocoa butter. I dare you to resist.

Ingredients

 

5 ounces white chocolate (I used Callebaut, because yum.)

1 tablespoon matcha powder

That’s it.

Directions

Bring water to simmer in a double boiler*. Chop white chocolate (because greater surface area to volume ratio leads to more efficient heat transfer into the chocolate) and scoop it into the double boiler.

Stir the  chocolate as it melts until it is nice and smooth.

Get out the gorgeous green powder. . .

. . . and dump it on top.

Stir it together. The green of the matcha will remain surprisingly undiluted by the chocolate.

Scoop the melted chocolate into a piping bag or one of these fun doohickies.

Pipe in itsy little bursts onto a parchment lined sheet. Most of mine came out sideways or too big or too small, but that’s okay; they’re getting put into brownies, anyway. No one will know. Unless you tell them on the Internet.

Put the sheet of matcha chips in the refrigerator or freezer to set while you make whatever cookies or brownies or quick bread you want to add matcha to. I made brownies. Banana bread would be unbelievably fantastic with tea in it, though, don’t you think?

*Alright. I know everyone and their mother, including my mother, uses the microwave to melt chocolate. I don’t. The reason I usually give for this is that I find the process of stirring delightful aromatic stuff and things relaxing. This is true. I like making polenta and risotto, too.

But there’s another reason.

When I was eleven, there was an incident with the microwave. I was for some reason left home alone. With most eleven-year-olds, this is probably safe behavior. With me, probably not. You see, I found myself alone in the house with a microwave and a bag of marshmallows.

Maybe you already know where this was going.

I put a marshmallow on a paper plate and nuked it. It expanded. It melted. It was delicious.

So I decided to go a little further.

I piled eight or ten marshmallows on my plate, and set the microwave again. For a long time. I think I decided that if one marshmallow needed X seconds to melt, then ten marshmallows would require 10X seconds. This is untrue in nearly all culinary situations, and disastrously so in this one.

Of course I left the room at this point, and of course when I returned to the kitchen and my brilliant creation, I found the microwave filled with a steaming substance I can only describe as marshmallow concrete.

I spent the next two hours alternating between chipping at the mess with a fork and scrubbing it with a very wet sponge to melt it. I somehow got the thing clean before my parents got home, which is especially shocking because as a young corvid I had the attention span of a grouse in a field full of grasshoppers, and usually had to be yelled at about half a dozen times before I would clean my own room. The intense focus of this instance came from utter conviction that my parents were going to eviscerate me or at the very least sell my organs to pay for a new microwave.

And I’ve never told them until now.

And yeah, I’m still worried I might be in trouble.

That is why I do not trust microwaves. I use them as little as I can get away with.

Sorry about the microwave, Mom.

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