Ingredients

Matcha tea ganache
cocoa
257g
9oz
1cup
17.22tbsp
glucose syrup
13g
0.44fl oz
sorbitol
6g
0.21oz
0.40tbsp
cream 33%
39g
1.32fl oz
matcha powder
6g
0.21oz
0.40tbsp
milk
52g
1.76fl oz
cocoa butter
26g
0.91oz
1.74tbsp
Pineapple marmalade
pineapple puree
150g
5.25oz
0.60cup
10tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
pectin NH
3g
0.11oz
0.20tbsp
lemon acid
1g
0.04oz
0.07tbsp
water
2g
0.07fl oz

Method

The juicy and bright pineapple marmalade and the delicate matcha tea ganache suit each other perfectly. The filling is poured into truffle capsules; it’s also perfect for body candies.

The recipe was inspired by the bright taste and flavor of the freeze-dried pineapple! Well, the matcha tea ganache has been waiting for that chance for a long time.

It’s extremely important to choose the matcha tea of a very high quality. How should you choose it? The real matcha has a delicate herbal flavor; it’s slightly creamy, and can give off the sweetness of flowers. 

The matcha powder tastes slightly bitter. Just a little!

If the matcha is very bitter, or has an unpleasant smell and taste, then you may have bought a low-grade matcha, which is cheaper, but not suitable for desserts!

Matcha tea ganache

For the matcha tea ganache:

  • Cocoa 257 g | 9.05 oz
  • Glucose syrup 13 g | 0.45 oz
  • Sorbitol 6 g | 0.20 oz
  • Cream 33% 39 g | 1.40 oz
  • Matcha 6 g | 0.20 oz
  • Milk 52 g | 1.85 oz
  • Cocoa butter 26 g | 0.90 oz

Boil the cream and the milk. Add the sugar, and stir well; add the matcha powder. Melt the chocolate; melt the cocoa butter, and mix them. The mixing temperature for emulsion is 35-40C (95 to 104F). Punch the emulsion with a blender until smooth ganache. Use it at the temperature of 28C (82F).

Pineapple marmalade

For the pineapple marmalade:

  • Pineapple puree 150 g | 5.30 oz
  • Sugar 90 g | 3.15 oz
  • Pectin NH 3 g | 0.10 oz
  • Lemon acid 1 g | 0.05 oz
  • Water 2 g | 0.05 oz

Dissolve the lemon acid in hot water (in advance). Pour the pectin, previously combined with the sugar, into the pineapple puree. Mix well. Boil the mass for 3 minutes, and pour in the lemon solution. Pour the marmalade onto a flat plate, and cool; then punch it with a blender, and spread in the molds. Pour the ganache on top. After stabilizing the ganache, close the bottom of the candy. If it’s a capsule, then you should apply a thin layer of tempered chocolate and roll it in the pineapple powder.

We would also recommend you to taste the combinations of matcha and cherry or matcha and lime.