Chocolate and Matcha Tea Rocks · Soy Lecithin

WHITE CHOCOLATE AND MATCHA TEA ROCKS
150 g Cocoa butter
350 g White chocolate couverture
10 g Sosa Powdered Soy Lecithin
10 g Sosa Powdered Bio ‘A’ Matcha Green Tea
1. Melt the cocoa butter in a bain Marie.
2. Add the Powdered Soy Lecithin and mix until well dissolved.
3. Heat the mixture up to 60ºC.
4. Add the white couverture without removing from heat and keep mixing so it is well integrated.
5. Add the Powdered Bio ‘A’ Matcha Green Tea and blend.
6. Maintain the mixture at 40-45ºC so it is easy to whip.
7. Make bubbles with the Foam Kit.
8. Once the bowl is almost full, set aside in the fridge or freezer until the bubbles crystallize.
9. Get the rocks by breaking pieces of crystallized bubbles with a spoon.