Carma Nuit Blanche Matcha Mojito Truffles

Method

These days, if you walk into most independent coffee shops, bakeries, and confectionery shops, you’re likely to find something - a cookie, brownie, or chocolate bar - crafted with matcha green tea. It’s been something of a craze, and, this summer, the craze remains.

If you’ve never tried or worked with matcha powder before, get ready for your next obsession! Matcha has a very mellow, pleasant unami flavour, with notes of nutty, sweet, and vegetal in harmonious balance.

In our opinion, matcha and white chocolate is a match made in heaven - paired with the nectary flavour of rum, and slight bitterness of lime, it’s simply delightful!

Gel

1. Make a paste with the matcha powder and a small amount of water, making sure there are no lumps or dry matcha powder remaining.
2. Place the mojito purée, inverted sugar, half the matcha paste, and the Mount Gay rum into a pan and bring to a light boil.
3. Take off the heat, and whisk in the Ultratex until smooth and lump-free. Reserve a minimum of 75ml for the ganache.
4. Place the remainder into a piping bag and allow to cool at room temp.

Ganache

1. Place the Kerrymaid, reserved gel, rum, remaining matcha paste, and inverted sugar into a pan, and bring to a mild simmer.
2. Take off the heat and allow to cool slighly (80℃), then pour the mixture over the Carma Nuit Blanche and blend until smooth and glossy.
3. Place in a piping bag, and allow to cool at room temp.

Mould Prep and Casting

1. Clean and dry your moulds thoroughly.
2. Warm the coloured cocoa butter, and put 10ml into a plastic cup. Using a toothbrush, splatter the cocoa butter into the moulds and allow to set.
3. Temper your Carma Nuit Blanche chocolate, and pour the chocolate into the mould tapping out any air bubbles.
4. Tip upside down to release the chocolate scrap off any excess chocolate. NOTE: Carma Nuit Blanche is a clean-tasting chocolate with high fluidity, due to its high cocoa butter percentage, so you may need to repeat this process 2 or 3 times depending on the desired shell thickness.
5. Turn upside down and allow the chocolate to start setting.
6. Once the chocolate has started to set, fill 1/4 of the shell with the gel, and then top off with the ganache, allowing a 2mm gap at the top.
7. Once the ganache has been set, you can cap off the chocolates with the remaining tempered chocolate.