Ingredients
Matcha Granola Ganache
500gm Macreme Topping Cream
500gm White Chocolate Compound
46gm Matcha Emulco
400gm Rolled Oats
100 g Feuilletine
50gm Unsalted Butter
Almond Chocolate Dip
500gm White Chocolate Couverture or Compound
21gm Matcha Emulco
100gm Cocoa Butter
100gm Almond Nibs
Directions
1. Prepare the Ganache
Heat the Macreme Topping Cream in a saucepan until it reaches a gentle boil. Remove it from the heat and immediately pour it over the white chocolate compound in a mixing bowl. Gently whisk until the chocolate is fully melted and forms a smooth ganache.
2. Incorporate Ingredients
Add the Matcha Emulco, followed by the rolled oats, feuilletine, and unsalted butter. Mix everything thoroughly until all ingredients are well combined.
3. Shape the Ganache
Chill the mixture in the refrigerator until it firms up slightly, making it easier to handle. Shape the ganache into bars or pour it into pre-made matcha chocolate shells. Alternatively, dip the ganache into melted matcha-flavored chocolate to coat it and create a bar shape.
4. Garnish and Chill
Top the ganache bars with almond nibs while they are still soft. Place them in the refrigerator for 15–20 minutes to set fully.
5. Final Packaging
Once the ganache has set, package the bars in an elegant and attractive way for serving or gifting.
Enjoy!
