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8:36 am
September 3, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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Hi all, hope you’ve had a good summer (for those in the UK, skip this bit!!).
I’m experimenting with green tea and would like your thoughts on a good flavour match …preferably with a dark chocolate, although I have seen the use of milk and white ( which may just be to show off the colour?).
I have had great results infusing earl grey in cocoa butter, so I tend towards this method rather than just throwing powdered green tea into chocolate which ruins the texture in my opinion, but I’d love to hear of your own experiences in any style.
I mostly use Valrhona and Cacao Barry origins couverture.
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12:33 pm
September 5, 2008
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les
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carmarthen, United Kingdom
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posts 17
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Hi Gracie
I think there is a recipe for/including green tea in jean pierre wybauws book “fine chocolates, great experience” .?
If you dont have access to this book give me your email and i will email you the recipe. wont put it on the forum, not sure of copyright!
regards
les
les
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5:51 pm
September 6, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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Thanks Les,
I have the book so I’ll fish it out. I have a couple of different green teas to play with but they’re both leaf tea rather than powder. Anyone know if Matcha is a specific tea or is it just it’s powdered state that makes it different?
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10:48 am
September 7, 2008
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ellie
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london, United Kingdom
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posts 308
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Good quality matcha is a strong particular tasting tea. It’s grown in certain regions of Japan and shaded for weeks before harvest, resulting in tea leaves very rich in chlorophyll, and that bright emerald colour. It comes also in conventional tea leaf form, but much more rare and expensive. I find it tastes quite different to any other green tea, earthy and grassy, but still very refreshing. It feels kind of more like food then a drink for me – like one would think of a stock, for example; but it may be just luck of habit with it.
Would be very interesting to find out what you think of it.
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9:20 am
September 8, 2008
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Gracie
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Chippenham, United Kingdom
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posts 88
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I’ve ordered some high quality (“Tea Ceremony Grade”) matcha from a Japanese specialist. I also have a single estate green tea from Nepal, so I’m going to grind some of that to make a comparison as the leaf tea is so far removed from the powder.
I’m still at a bit of a loss as to know which couverture to use to best compliment the flavour. As I’m keen to make an infused bar rather than a ganache, I may have trouble releasing the subtle flavour of the tea, so I don’t want anything overpowering. I think I’ll start with Madagascar or Grenada origins. It’s going to be a long experiment!
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