Ingredients

Matcha tea ganache
cocoa
1 cup
257 g
9 oz
8.48 fl oz
glucose syrup
0.75 tbsp
13 g
0.46 oz
0.43 fl oz
sorbitol
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
cream 33%
0.25 cup
2.50 tbsp
39 g
1.36 oz
1.29 fl oz
matcha powder
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
milk
0.25 cup
3.50 tbsp
52 g
1.82 oz
1.72 fl oz
milk
0.25 cup
3.50 tbsp
52 g
1.82 oz
1.72 fl oz
cocoa butter
1.75 tbsp
26 g
0.91 oz
0.86 fl oz
Pineapple marmalade
pineapple puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
pectin NH
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz
water
0.25 tbsp
2 g
0.07 oz
0.07 fl 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.