Get the iconic flavour of Meiji Matcha Filled Milk Chocolates with our easy DIY recipe. If you're a fan of the delightful combination of creamy milk chocolate and earthy matcha, then you're in for a treat!
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
*See post above for more details and easy to follow video instructions ♡
Nutrition
Nutrition Facts
Matcha Milk Chocolate
Serving Size
1 chocolate
Amount per Serving
Calories
58
% Daily Value*
Fat
2.8
g
4
%
Saturated Fat
1.8
g
11
%
Cholesterol
3
mg
1
%
Sodium
7
mg
0
%
Potassium
143
mg
4
%
Carbohydrates
4.6
g
2
%
Protein
4.9
g
10
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!