I’m seriously in love with Japanese Matcha! If you’re like me and avoid eating processed foods & additives but LOVE chocolate and matcha, you are going to just adore this Matcha Milk Chocolate recipe. You can adjust the amount of matcha powder to your liking to make the absolute perfect chocolate bars or bites! You can also make this completely from scratch or use your favourite milk and white chocolate for a quick treat!
This recipe is:
why I made a meiji copycat matcha chocolate?
When I first visited Japan in 2006 with my husband, Mike, we fell absolutely in love with matcha green tea! I am still in love with it to this day, and have forged a deep appreciation for the growing process and preparation of this incredibly delicious and healthful tea.
However, many of the incredibly delicious matcha products contain additives and corn products which I do not consume. So when Mike discovered the incredibly delightful Meiji Matcha Milk Chocolate, I was quite sad to find I couldn’t eat them as they contain corn products.
So I set out to create my own version of these iconic treats, in hopes that everyone can enjoy this incredible combination of matcha and milk chocolate heaven!
- Same fabulous Meiji Matcha Chocolate taste, free from all additives, preservatives, fillers & emulsifiers!
- Absolutely delicious flavour in a gluten free, corn free, egg free, allergen aware treat.
- Option to make dairy free & vegan.
- Option to make with all pure ingredients and NO refined sugar.
- Quick and easy to make with easy to follow video instructions.
- Vegan milk chocolate that snaps when broken.
- Naturally gluten free.
- Matcha ganache (filling) can be used for any vegan dessert.
what type of matcha should I use?
Have a mentioned how much I adore matcha? The “best” kind of matcha can vary depending on personal preferences and intended use. However, here are some factors to consider when choosing high-quality matcha:
Matcha is typically categorized into ceremonial grade and culinary grade. Ceremonial grade matcha is the highest quality, made from the youngest tea leaves and has a vibrant green colour, smooth texture, and subtle, sweet flavor. It’s best enjoyed on its own as a tea. Culinary grade matcha is more affordable and suitable for cooking, baking, and making lattes. However, with that said, to make this matcha milk chocolate taste like the “meiji matcha chocolate” I highly recommend using a high quality matcha! I promise it is worth it and you won’t regret it ♡.
Matcha from Japan, is highly regarded for its quality and flavour. Japanese matcha is known for its vibrant green colour, umami taste*, and smooth texture.
Look for matcha with a vibrant, bright green colour, as this indicates freshness and quality. Dull or yellowish-green matcha may be older and of lower quality.
High-quality matcha should have a fine, silky texture. It should dissolve easily in water or other liquids, producing a smooth and creamy consistency.
The taste of matcha can vary depending on factors like origin, grade, and processing methods. Look for matcha with a balanced flavour profile, featuring a combination of sweetness, umami, and slight bitterness. Avoid matcha that tastes overly bitter or astringent.
*Umami taste: is one of the five basic tastes, alongside sweet, sour, salty, and bitter. It’s often described as a savoury, and is associated with foods rich in glutamate, an amino acid. Umami adds depth and complexity to dishes, enhancing their overall flavour profile.
While higher-priced matcha is often associated with better quality, it’s not always the case. Some affordable options can still offer excellent flavour and quality. Consider your budget and the intended use of the matcha when making a purchase.
Nio Teas - organic matcha directly from Japanese farmers!
Nio Teas contacted me and asked me to give their matcha a try! At the exact same time, my husband was in Hokkaido, Japan for work. Believe it or not, the Nio tea matcha and my husband arrived at home on the exact same day! A sign?
So I tested both the Nio Teas matcha and the highest quality matcha my husband brought me directly from Japan. I loved both! So I agreed to create this recipe and Nio Teas agreed to give all of my viewers a special discount! If you purchase your matcha through Nio Teas with this link or discount code: TURMERIC15, I will receive a very small kickback as a thank you. So thanks in advance for supporting my work! I am ever so grateful! ♥︎
INGREDIENTS & EQUIPMENT NEEDED
ingredients - options
Chose from your favourite store bought chocolate or make it homemade with my easy to follow dairy free and vegan 58% milk chocolate!
Chose from your favourite store bought chocolate or make it homemade with my easy to follow dairy free and vegan white chocolate recipe!
Coconut cream or any vegan cream is a great alternative for this recipe. Make your own coconut cream at home with me here!
Coconut oil or any vegan butter can be used. You can also skip this ingredient without much consequence to flavour.
I use Homemade Powdered Sugar (check out my how to easily make DIY powdered sugar here).
Vanilla bean is an optional but incredibly delicious add in. I wouldn’t use vanilla extract as it may cause the chocolate the “seize” which basically means it separates.
how to make copycat meiji matcha milk chocolate
1. Mise en place:
- This is very important as this chocolate will be made very quickly and having all of your ingredients and equipment ready as well as understanding the recipe instructions will make this a smooth and easy peasy process!
2. Melt the milk chocolate:
- Chop the milk chocolate into small, uniform pieces for even melting.
- Melt the chocolate using a double boiler (or heatproof bowl over pot with boiling water – shut stove off & ensure bowl doesn’t touch the water), stirring frequently until smooth and creamy.
- Be careful not to overheat the chocolate.
3. Fill the Chocolate Molds:
- Spoon melted chocolate into each mold, filling them about halfway.
- Tip mold around, then tap on table top to spread the chocolate up the sides of the mold, ensuring there are no gaps.
- Use a small spatula or a small pastry brush to spread the chocolate over any gaps.
- Use a bench scraper or any flat baking knife to clean the mold.
- Place the molds in the refrigerator for a few minutes to set the chocolate slightly.
- Clean up chocolate and place bowl back over double boiler to stay warm and melted.
4. Prepare the Matcha Ganache:
Make the Matcha Cream:
- In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer.
- Remove the cream from heat and slowly sift in the matcha green tea powder whisking until it’s fully dissolved and no lumps remain.
- Ensure the matcha cream mixture doesn’t exceed 160°F (70°C).
Melt the White Chocolate:
- In a heatproof bowl, place the chopped white chocolate over a pot of simmering water, ensuring bottom of the pot doesn’t touch the water. Shut heat off.
- Pour the warm matcha cream over the white chocolate. Let it sit for a minute to soften the chocolate.
- Gently stir the mixture until the white chocolate is completely melted and smooth & matcha cream is incorporated fully.
Add Butter and Sweetener (Optional):
- Stir in the softened butter until it’s fully incorporated into the mixture. This will add richness and smoothness to the ganache.
- Taste the mixture and adjust the sweetness to your liking. You can add powdered sugar, a little at a time, until you reach the desired level of sweetness. Keep in mind that white chocolate is already sweet, so you may not need much, if any, additional sweetener.
5. Fill the Chocolate Molds:
- Slightly cool the matcha ganache for 5-10 mins, then spoon or pipe it into your chocolate molds, leaving a little space at the top for sealing with more chocolate.
- Tap the molds gently on the counter to remove any air bubbles and ensure the ganache settles evenly.
- Refrigerate to set for about 30 mins.
- Or make ahead option:
- Allow the matcha ganache to cool to room temperature, then cover it with plastic wrap, ensuring that the wrap touches the surface of the ganache to prevent a skin from forming.
- Let the ganache set in the refrigerator for at least 2 hours, or until it’s firm enough to handle and pipe into your chocolate molds.
6. Seal with Chocolate:
- Use remaining melted milk chocolate to seal the matcha ganache in the molds, covering it completely.
- Smooth out the chocolate with a spatula and tap the molds again to remove any air bubbles. Wipe clean with a bench scraper.
7. Chill to set & Enjoy!
Place the molds in the refrigerator and let the chocolates set completely, usually for about 1-2 hours.
Once set, carefully remove the chocolates from the molds and enjoy!
Now you have homemade matcha-filled chocolates similar to Meiji Matcha Filled Chocolates! Enjoy your delicious treats 🍫🍵!
TOP TIPS FOR SUCCESS IN MAKING matcha CHOCOLATE
1. READ THE RECIPE & GET EVERYTHING READY BEFORE STARTING (MISE EN PLACE):
This is very important as this chocolate will be made very quickly and having all of your ingredients and equipment ready as well as understanding the recipe instructions will make this a smooth and easy peasy process!
2. USE A HIGH QUALITY MATCHA (CEREMONIAL GRADE):
I highly recommend using a top notch matcha for this recipe to make it taste as authentic as possible. These matcha milk chocolates are truly a divine treat and if treated as such by using high quality ingredients, the flavour is out of this world good!
3. KEEP WATER AND ALL LIQUIDS AWAY FROM CHOCOLATE AND ALL INGREDIENTS:
If water happens to get into your chocolate it will cause it to clump together and turn dull. Don’t worry, you can still eat it or use it as a dip for fruit. However, it will not create the lovely chocolate we are trying to achieve. Make sure when using the homemade double boiler that you keep a towel around and wipe the bottom of the bowl thoroughly.
4. USE HIGH QUALITY MILK & WHITE CHOCOLATE (MAKE YOUR OWN):
- Making your own chocolate is so much easier than it sounds. Try it and I promise you’ll have fun! Check out my Homemade 58% Milk Chocolate Recipe & my DIY White Chocolate to give it a try!
Storage instructions
Simply wrap your matcha chocolate in parchment paper and place in either a airtight jar or a ziplock type plastic bag and it will stay lovely and fresh for 2-3 weeks in the fridge. My favourite is to store the chocolate in the freezer (same wrapping as above) where it will stay fresh for months – although I promise it won’t last that long!
I don’t recommend keeping the matcha chocolate at room temperature as it may soften slightly and lose its snap.
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PLEASE RATE & COMMENT
I sure do hope you love homemade version of the iconic Meiji Matcha Chocolates. If you try making them, I’d be ever so grateful if you’d please add a comment & a rating onto the recipe below or at the bottom of the post ♡. This will help Google recognize it and help my website grow.
Thank you once again for your readership & support.
Equipment Needed
- 1-2 Double Boiler heat safe bowl over medium pot
- 1 Chocolate Mold any shape (makes about 35 small chocolates)
- 1 Baking Sheet
INGREDIENTS
- 160 g Milk Chocolate (try my vegan version)
- 60 mL Heavy Cream 1/4 cup (or vegan alternate)
- 7.5 mL Matcha Green Tea Powder 1.5 tsp (up to 3 tsp / 15mL)
- 112 g White Chocolate 4 oz (try my vegan version)
- 5-10 mL Butter unsalted softened (or vegan alternate) - optional
- to taste Powdered Sugar (optional)
INSTRUCTIONS
MELT MILK CHOCOLATE:
- Chop the milk chocolate into small, uniform pieces for even melting. Melt the chocolate using a double boiler (see above for homemade), stirring frequently until smooth and creamy. Be careful not to overheat the chocolate.
FILL CHOCOLATE MOLDS:
- Spoon melted chocolate into each mold, filling them about halfway. Tip mold around, then tap on table top to spread the chocolate up the sides of the mold, ensuring there are no gaps. Clean with bench scraper. Place the molds in the refrigerator for a few minutes to set the chocolate slightly.
- Clean up chocolate and place bowl back over double boiler to stay warm and melted.
PREPARE MATCHA GANACHE:
Heat & Mix Matcha Cream
- In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove the cream from heat and slowly sift in the matcha green tea powder whisking until it's fully dissolved and no lumps remain. Ensure the matcha cream mixture doesn't exceed 160°F (70°C).
Melt White Chocolate
- Place the chopped white chocolate in double boiler ensuring bottom of the pot doesn't touch the water. Shut heat off. Pour the warm matcha cream over the white chocolate. Let it sit for a minute to soften the chocolate. Gently whisk the mixture until the white chocolate is completely melted and smooth & matcha cream is incorporated fully.
Add Butter and Sweetener (Optional)
- Stir in the softened butter until it's fully incorporated into the mixture. Taste the mixture and adjust the sweetness to your liking.
FILL THE CHOCOLATE MOLDS:
- Slightly cool the matcha ganache for 5-10 mins, then spoon or pipe it into your chocolate molds, leaving a little space at the top for sealing with more chocolate. Tap the molds gently on the counter to remove any air bubbles and ensure the ganache settles evenly.
SEAL WITH CHOCOLATE:
- Use remaining melted milk chocolate to seal the matcha ganache in the molds, covering it completely. Smooth out the chocolate with a spatula and tap the molds again to remove any air bubbles. Wipe clean with a bench scraper.
CHILL & SET:
- Place the molds in the refrigerator and let the chocolates set completely, usually for about 1-2 hours. Once set, carefully remove the chocolates from the molds and enjoy!
Notes
Nutrition
So please join us as we guide you through each step of the process, from making the luscious matcha ganache filling to molding and assembling your own matcha-filled chocolates. With simple ingredients and clear instructions, you’ll be amazed at how easily you can recreate the indulgent taste of Meiji chocolates right at home. Please like, comment, and subscribe for more delicious recipes and DIY projects. Happy chocolate making! 🍫✨
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One Response
I can’t wait to try these. Thanks! I’m a matcha lover too.