These little meltaways are super easy to make and this recipe is adaptable, so you can flavour it up the way you like as long as you keep the oil and water measurements the same. Bite through the crisp chocolate shell into a soft, delicate matcha yuzu caramel. YUM
40g ( ¼ cup ) coconut butter, melted
55g ( ¼ cup ) cacao butter, melted
40g ( ¼ cup ) cashew butter
20g – 30g ( 1 – 1 ½ tbsp ) matcha powder
75g ( ⅓ cup ) maple syrup
75g ( ⅓ cup ) xylitol, powdered
15g ( 1 tbsp ) yuzu juice
6 drops vanilla medicine flower extract or ¼ tsp vanilla extract
40g-55g ( 1/8 – 1/4 cup ) warm water
Method
- In high speed blender combine all ingredients, except water, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
- Pour the matcha caramel into a cling film lined 500ml container that’s deep enough to give you the size pieces you’d like, set in the fridge about 4 hours. Once set, it should be firm and able to pop out of the container by gently pulling up on the cling film.
- Cut into the sizes and shapes you desire and then enrobe in chocolate and garnish with yuzu powder, dust with matcha tea powder or splatter with green chocolate.
- Click here for an untempered enrobing video. If you want to get serious, click here and learn how to make and temper your own chocolate in my free online mini chocolate course.
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