Matcha chocolate base recipe

[Sussan Estela Olaya]

Hi Marguerite.@partagerl31gmail-com

Lesson 12

Lesson 12 focuses on teaching how to make matcha tea chocolate. Only two ingredients are used: white chocolate and matcha tea. This preparation will be used again in other desserts.

For example, at 2:36 in the video, the chef explains that up to that point, the chocolate is ready to be made into bars. No milk, cream, or gelatin has been added yet, as it would be impossible to make a chocolate bar with those ingredients.

As the chef mentions at 3:17, this preparation serves as the base for other creations, such as mousses, ganaches, or chocolate bars. It’s important to clarify that in Lesson 12, the chef only teaches how to prepare the matcha chocolate, which will later be used in other recipes, like the ganache introduced in Lesson 13.

At no point in Lesson 12 does the chef mention adding cream, milk, or gelatin. These ingredients are introduced later, during the preparation of the ganache (in Lesson 13).

I understand the course is in Spanish—I’m watching and listening to it in Spanish myself—and I get that there may be differences in interpretation. If you notice that the chocolate in Lesson 12 looks more fluid, it’s because it was blended using a Turmix, just as the chef explains.

Lesson 13

In Lesson 13, the chef begins preparing the ganache, using the same matcha white chocolate mixture made in Lesson 12. The proportions are clearly detailed in the recipe book, under the mousse recipe:
170 grams of melted white chocolate + 6.30 grams of matcha tea.
This is exactly the same mixture prepared in the previous lesson.

Next, the chef combines this matcha chocolate base with gelatin and milk, blends it using the Turmix, and creates a smooth ganache. There are not two different proportions—one for Lesson 12 and another for Lesson 13. It’s the same chocolate and matcha base, just as described in the mousse recipe.

Extract from the written mousse recipe

• Prepare a base ganache using fluid white chocolate:
  Melt 170 g of white chocolate + 6.30 g of matcha tea (the same method shown in Lesson 12).

• Add gelatin: 5.20 g of powdered gelatin hydrated with 26 g of water, added to the hot milk.

• Blend the mixture with the Turmix until smooth and shiny.

• Semi-whip the cream and fold it gently into the tempered ganache.

• Pour into half-sphere molds and freeze to make unmolding easier.

• Plate with fresh fruit and a light decorative touch.

Conclusion

There are not two different proportions of matcha chocolate for the mousse recipe. Only one proportion is used, as listed in the recipe book:
170 grams of white chocolate + 6.30 grams of matcha tea.

The only difference is that, in Lesson 13, the ganache is completed by adding the remaining ingredients (gelatin, milk, and cream) to the matcha chocolate base not by creating a new base.

I hope the recipe is clearer now. If you have any questions, I’m here to help.
Best regards!