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1
Line mold with kitchen parchment paper.
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2
I used a square tamago tofu (savory egg custard) mold this time, but you can use a bento box with a flat base as well.
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3
Melt the chocolate for the base in a double boiler.
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4
Pour the chocolate into the mold and spread thinly.
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5
Chill in the refrigerator for 30 minutes to 1 hour to harden.
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6
Now let's make the pistachio praline cream.
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7
Place the granulated sugar into a small pot and and heat on medium.
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8
Once the granulated sugar melts and starts to brown, stop the heat accordingly.
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9
Be careful because once the sugar starts to burn, it burns quick.
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10
While the sugar is still hot, combine heavy cream little by little to make the caramel.
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11
(If the sugar has cooled off, lightly re-heat again.)
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12
Combine pistachio powder and mix well.
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13
Let it cool.
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14
Pour the mixture over the hardened chocolate base from earlier.
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15
Even out the surface, and let it harden in the refrigerator for 1 hour.
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16
Melt the white chocolate in a double boiler.
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17
Microwave heavy cream for 20 seconds to body temperature.
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18
Combine with white chocolate little by little.
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19
Combine the roasted green tea powder into the mixture.
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20
It might seem like it's coagulating, but continue mixing.
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Keep at it using the double boiler and it'll soon become smooth Go go, you can do it!
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22
Let the mixture cool off.
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23
Pour it over the hardened praline cream and smooth out the surface.
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24
Let it chill in the refrigerator for 1 hour.
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25
Once the roasted green tea chocolate has hardened, melt the milk chocolate in a double boiler again.
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26
Spread the chocolate on top.
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27
(Have 1/2 of the milk chocolate saved at the beginning.
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28
It will be used for the base and the top of the chocolate.)
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29
Let it chill in the refrigerator.
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30
Once the chocolate has hardened, cut the chocolate into 3 cm squares in a saw-like motion using a heated knife.
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31
(The pieces in th e picture turned out too big.)
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32
Coat the sides with chocolate as well and let it chill.
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33
Once it has hardened, sprinkle some cocoa or matcha powder for decoration.
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34
Decorate with edible gold dust if you have some.
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35
All done!
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36
This is the chocolate (milk and white) and roasted green tea powder I used this time.
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37
If you don't have powdered roasted green tea, you can also grind tea leaves using a mortar and pestle.
