Grades of Matcha

Split and open the vanilla beans and toast in the oven at 400F until the beans crisp up and the aroma is the strongest. While the beans are hot, place the beans in the heavy cream. Using a microplane, grate the tonka beans into the cream. Heat the cream and infuse the cream for 24 hours.

In a medium sauce pot, combine the sugar, water, and glucose. Cook the sugar until it reaches an amber brown, deglaze the sugar with the tonka cream. Add the butter and additional tonka beans in to the caramel. Cooke the caramel until it reduces by 20%. Blend caramel to emulsify and let it cool down at room temperature.

In a stand mixer bowl, combine all ingredients. Using the paddle attachment, mix on low until they are just combined. Spread the pieces of dough on a silpat and bake at 300F until the pieces are baked through and matte in color.

In a robocoupe break up the matcha crumble until they are an even size. Combine the chocolates, canola oil, and salt in a bowl and melt over a double boiler. Cool the chocolate to 34C and add the matcha crumble. Use the filling at 31-32C.

Combine the heavy cream, matcha powder, and glucose syrup in a sauce pot. In a separate bowl, combine the chocolate and salt. Bring the cream to 70C and pour the hot matcha cream over the chocolate. Using and immersion blender, blend the cream and chocolate to create a ganache.

Cool the ganache to 31-32C. Blend in 1% (by weight) of Form V Cocoa Butter to temper the ganache. Transfer the tempered ganache into piping bags and use immediately.

Combine the heavy cream, matcha powder, and glucose syrup in a sauce pot. In a separate bowl, combine the chocolate and salt. Bring the cream to 70°C and pour the hot matcha cream over the chocolate. Using and immersion blender, blend the cream and chocolate to create a ganache.

Cool the ganache to 31-32°C. Blend in 1% (by weight) of Form V Cocoa Butter to temper the ganache. Transfer the tempered ganache into piping bags and use immediately.

Combine the heavy cream, matcha powder, and glucose syrup in a sauce pot. In a separate bowl, combine the chocolate and salt. Bring the cream to 70°C and pour the hot matcha cream over the chocolate. Using and immersion blender, blend the cream and chocolate to create a ganache.

Cool the ganache to 31-32°C. Blend in 1% (by weight) of Form V Cocoa Butter to temper the ganache. Transfer the tempered ganache into piping bags and use immediately.

Combine the heavy cream, matcha powder, and glucose syrup in a sauce pot. In a separate bowl, combine the chocolate and salt. Bring the cream to 70°C and pour the hot matcha cream over the chocolate. Using and immersion blender, blend the cream and chocolate to create a ganache.

Cool the ganache to 31-32°C. Blend in 1% (by weight) of Form V Cocoa Butter to temper the ganache. Transfer the tempered ganache into piping bags and use immediately.

Using the corresponding level of chocolate, temper enough chocolate to shell a full mold.

Once the chocolate crystalizes, pipe a 10 gram layer of the tonka vanilla caramel. To maintain the softer texture of the caramel, pipe the 25 gram layer of the corresponding matcha ganache.

Allow the ganache to crystalize for at least six hours. Pipe the final 10 gram layer of the crunch. Once the crunch crystalizes, a final layer of chocolate can be used to cap the bars. Once they are popped out, spray the bars with the corresponding spray. Using a frozen metallic seal, each bar can be decorated with the respective chocolate.

In a container, combine all ingredients and melt to 50°C. Once all the ingredients are melted, blend with an immersion blender to make the mixture homogenous.

Cool the spray to 31-32°C. Blend in 1% (by weight) of Form V Cocoa Butter to temper the spray.

Transfer the tempered spray into a spray gun and use immediately.