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.