Hello everybody! That is Tran, intern #141, in any other case often known as Obubu’s resident skilled baker! Throughout my time right here at Obubu, I hope to have the ability to share with you recipes of my baking utilizing Obubu’s tea powders and I hope you’ll get pleasure from making them in addition to consuming them! As at this time is White Day right here in Japan, it’s solely becoming to share with you a chocolate recipe so let’s get began!
What are Nama Candies?
Nama (生), in Japanese, means uncooked. With regard to nama chocolate, it’s referring to the recent style. Nama chocolate is a kind of ganache made which is made with two major components: chocolate and recent cream. The tip result’s a clean and wealthy soften in your mouth kind of chocolate. On this hojicha nama chocolate recipe, we used a combination of Meiji black chocolate bars and milk chocolate bars to create a bittersweet taste.
What’s hojicha?
Regardless of its brown coloration, hojicha (焙じ茶) is definitely a inexperienced tea. The tea leaves are roasted with a view to get their nutty taste. By roasting the leaves at such a excessive temperature, nearly all of the tea’s caffeine content material is extracted due to this fact making this tea low in caffeine. So should you’re ever craving a cup of tea at evening, this is able to be an ideal tea to brew whereas nonetheless having the ability to get an excellent evening’s sleep.
Right here’s what you’ll want:
100g chocolate (we used Meiji black and milk chocolate bars)
50g heavy cream (ideally with a fats content material of 35% or extra)
8g salted butter
further hojicha powder to coat
parchment paper (to line your container)
14cm x 9cm container
yield: 12 chocolate items
Learn how to make the sweets:
1.Line a 14cm x 9cm container with parchment paper.
2. Chop up the chocolate bars into small items in order that they’ll soften simpler and switch to a bowl.
3. In a separate bowl, warmth the cream within the microwave till steaming.
4. Pour the heated heavy cream over the sweets and let it sit for 1-2 minutes to permit the nice and cozy cream to soften the chopped sweets.
5. Utilizing a spatula, combine the chocolate and cream till clean.
6. Add butter and blend till mixed with cream and chocolate.
7. Subsequent, sift within the hojicha powder and fold till mixed.
8. Pour the chocolate combination into the lined container and canopy.
9. Chill the chocolate for at least 3 hours or in a single day.
10. After chilling, take away the sweets from the fridge and the container.
11. Utilizing a knife, trim off the edges of the chocolate block to create a rectangle.
12. Lower the sweets into 12 even items. (Confer with the notes on find out how to get clear cuts.)
13. Switch the sweets both onto a plate or right into a chocolate field.
14. Utilizing a sieve, mud further hojicha powder on prime of the sweets.
And that’s all to it! The final step is to benefit from the sweets with these round you! (Or simply preserve them for your self as somewhat deal with.)
Notes:
- Make certain to not get any water within the sweets or else they may seize (which means it would grow to be stiff and grainy).
- To get clear cuts, heat up your knife in sizzling water, wipe off the water, make a reduce and wipe it clear. Repeat after every reduce.
- In case you can’t discover the precise dimensions of the container dimension listed above, don’t fret an excessive amount of about it. Any small sq. or rectangle container ought to work. Simply observe that the larger the container, the thinner the sweets could also be when spreading out the combination.
