Matcha Leaf

Mix a small amount of cold water with cornstarch. Heat the remaining water in a saucepan. Add the cornstarch mixture and bring to a boil. Measure out the cornstarch base.

Pour over the unmelted chocolate to make the ganache. Add the egg yolks and mix. Add the flour and mix again.

In a separate mixing bowl, whip the egg whites and sugar to make a meringue. When the ganache reaches 40/45°C, divide the meringue and mix.

After pan-frying 1200g of the dough on a griddle, sprinkle the crushed black raspberries on top. Bake in a 160°C oven for about 15 minutes.

Heat the black raspberry puree to 40°C, then add the sugar and pectin mixture. Bring to a boil while stirring well, then mix in the second batch of sugar and glucose.

Heat to 104°C or 70°Brix. Add the tartaric acid mixture and quickly spread it on a silicone mat.

Use the guide bar to spread it to a 1cm thickness.

After heating the milk, infuse the vanilla bean for 20 minutes. Mix a small amount of milk into the potato starch. Heat the remaining milk to 85-90°C and mix with the previously mixed starch mixture. Boil once more.

Adjust the amount of starch base to 200g. Add hydrated gelatin to water.

Divide and pour into the half-melted chocolate to emulsify. Add cold liquid cream and mix with a hand blender.

After refrigerating overnight, whip and use.

Heat water and glucose. Pour into the chocolate and emulsify with a hand blender. Add the cold liquid cream and mix.

Refrigerate overnight, then whip before use.

After melting the chocolate, add maltosec and mix.

Mix all ingredients with a hand blender while they are still cold.

Refrigerate for 20 minutes before using immediately.