White Chocolate & Matcha Ganache

Preparation info

  • One

    500 ml glass Mason jar
    • Difficulty


Appears in

Baking With Licker: Home Baking With Asian Accents

Baking With Licker

By Jason Licker

Published 2020

  • About


Ingredients Grams
White Chocolate 250
Heavy Cream 100
Ceremonial-Grade Matcha Powder 15
Glucose or Corn Syrup 12.5
Butter 25


  1. In a medium-sized microwave-safe bowl, start to melt the white chocolate in 30-second increments. Just semi-melt it.
  2. In a small-sized saucepan, boil the heavy cream, matcha, and glucose.
  3. Pour the hot mixture into the chocolate in three increments and use a spatula to form a smooth and shiny emulsion. Move the chocolate around as you add the hot mixture to incorporate the cream evenly. Do not pour the hot mixture in all at once. If you do, the ganache may separate.
  4. Use a spatula to incorporate the butter until you have achieved a smooth, shiny ganache.
  5. Pour the ganache into a glass container or Mason jar. Place a piece of plastic wrap directly on top of the ganache.
  6. Let the ganache set up overnight on your counter or in a cool area.