COINTREAU® & MATCHA GREEN TEA

Mix at room temperature the water and green tea; then add the
sugars, the salt and the Cointreau® (no need to brew the tea,
as it is instant tea). Bring up to a temperature of 25/30°C. Melt
the white chocolate and the cocoa butter to 45/50°C. Mix the
aqueous mass and the fats ensuring a homogeneous emulsion.
Crystallize to 27/28°C and pipe into prepared molds coated
with white chocolate 31%.

Coat the chocolate tablette molds with tempered white
chocolate 31%. Pipe the Cointreau® & Matcha Green tea
ganache into the molds. Set aside until complete crystallization
of the ganache. Close and seal the chocolates with the
tempered white chocolate. Spray the finished chocolate bar;
one half white chocolate and the other with dark chocolate to
give a velvet affect. Decorate.