Sweets by Lana © 2023

M AT C H A
GANACHE

1
 Sweets by Lana © 2023

M AT C H A
GANACHE

Recipe makes AW Shelf Life Sweetness

1000 g. 0.807 45-60 D ay s ****

INGREDIENTS

Dairy cream 38% 230 g In a saucepan combine cream, milk, glucose,

fat dextrose, sorbitol and matcha tea. Bring to boil.
Milk 1% fat 70 g Pour the hot mixture over the chocolate and
Glucose 50 g cocoa butter.
Dextrose 70 g Process with an immersion blender.
Sorbitol 50 g
Transfer to a piping bag, cool down to 27-28C and
Matcha tea powder 20 g pipe into chocolate shells.
Cacao Barry 500 g
Zephyr white Leave to crystallize in a dry place with a
chocolate temperature below 18C for 12-24 hours before
Cocoa butter 10 g capping with chocolate.