Add some sophistication to your taste buds with our Bon et Bio Tea Truffles.
24 ounces good-quality white chocolate, coarsely chopped
2 Tablespoons Bon et Bio matcha green tea powder, plus more for garnishing
1 cup heavy whipping cream
6 ounces bittersweet chocolate, divided (70% cocoa)
Put the white chocolate into a food processor and pulse several times till finely chopped. Add the matcha powder and pulse several more times till incorporated.
Heat the cream in a small heavy saucepan over medium-high heat. When it just comes to a simmer, immediately remove from the heat and pour over the chopped white chocolate. Use a spatula to push all the chocolate down so that it is all covered by the cream. Cover the food processor bowl with its lid and let steep for a minute.
Blend just until the white chocolate is fully incorporated, no more than 10 to 12 seconds, depending on the power of your food processor. Watch it carefully because you do not want to overbeat this ganache. At first you’ll see little flecks of the chocolate in the mixture, but after 10 seconds they should be fully incorporated into the ganache. Pour the ganache into a shallow pie plate or similar dish, scraping the bowl clean with a spatula. Cover with plastic wrap and let the ganache set in the refrigerator until firm, about 2 hours.
Line a large rimmed baking tray with waxed paper. When the ganache is firm yet still pliable, scoop the chocolate up with a teaspoon and shape into 1-inch balls. Place on the prepared baking tray and let these set in the fridge for a few minutes while you prepare the dipping chocolate.
Melt 4 ounces extra-bittersweet chocolate in the top of a double boiler or in a large mixing bowl set in a skillet of simmering water. When the chocolate has melted, remove the bowl from the heat and add the remaining 2 ounces of chocolate, stirring constantly to let the residual heat melt the chocolate. This step “tempers” the chocolate, ensuring that your chocolate will remain stable and beautifully glossy when you dip your truffles in it.
Line another baking tray with waxed paper. Set up your assembly line, working left-to-right (if you are right-handed): undipped truffles, melted chocolate, fresh baking tray, with a little bowl of the matcha powder nearby for garnishing.
Working quickly, dip each truffle in melted chocolate and work it around in your hand for two seconds to make sure it’s thoroughly coated in a thin layer of melted chocolate. Transfer to the clean tray. Dip all the truffles in this fashion. Sprinkle each truffle with a pinch of the matcha powder. (Note: I usually start sprinkling on the matcha when I’ve dipped about a third of the truffles. The tempered bittersweet chocolate will begin to firm up and I want to get the matcha on there before it sets, but not so early that it disappears into the chocolate.)
These taste best at room temperature as the flavors are in full bloom. Store them in an airtight container in the refrigerator. Makes approximately 40+ truffles, depending on how big you scoop them and how many you eat before they make it into completed truffle form!