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).
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.