Chocolate Orange Matcha Hearts

Chocolate Orange Matcha Hearts

'These chocolate hearts are made out of only THREE ingredients, and are full of antioxidants – which are amazing for anti-aging and cancer prevention. You could also consider the matcha in this recipe as your best friend when it comes to weight loss and speeding up your metabolism, as it is made from finely ground green tea leaves!' - Recipe by a girl and grey


Serves: 1


What you will need:

  • 1 block of dark (75% or more) chocolate
  • 1/2 a block of white chocolate – I used a Madagascan vanilla bean variety from my local supermarket which tastes divine!
  • 1/2 tsp of matcha powder – the Orange Matcha suits this recipe perfectly – like a healthier Terry’s Chocolate Orange, but even creamier!

What to do:

1. Prepare two double boilers – make sure they’re not too hot or you’ll scald the chocolate. I just use small saucepans filled half way with water and glass/stainless steel bowls. You want a moderate, steady heat for perfectly silky melted chocolate.

 

2. Slowly melt the dark chocolate in one bowl and the white chocolate in the other. Once both varieties of chocolate are melted to a silky and smooth consistency, turn off the heat.


3. Start by spooning about 1/2 a teaspoon of the melted dark chocolate into the mould.

 

4. Put the mould into the fridge for a couple of minutes and allow the dark chocolate layer to almost set.

 

5. While you wait, mix matcha powder in with the melted white chocolate until there are no lumps and the chocolate is a greenish colour.

 

6. Pull the mould out of the fridge and add a layer of the melted white chocolate/matcha.

 

7. Repeat the fridge step and allow this layer to almost set.

 

8. Finally, spoon the remainder of melted dark chocolate into the mould – completely filling the hole and covering the white chocolate/matcha.

 

9. Put the mould back into the fridge (repetitive much?!) and allow to set for around thirty minutes.

 

10. Remove from the fridge and pop the chocolates out of the mould. I keep mine in the fridge in a small bowl after this as they tend to sweat, but they’re usually gone within the day- so it’s no bother if you leave them out on the kitchen bench for people to snack on!

 

Enjoy!


Why not try this recipe with other matcha flavours?


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