Ingredients
- 50 g white chocolate, finely chopped
- 1 tsp Hojicha powderSuperboba
- 1 cup roasted almonds
Steps
Put the chopped white chocolate in a microwave-safe bowl.
Microwave 20 seconds and stir. Another 15 seconds, stir again. Then 10-second bursts until it is 90 percent melted, and let the residual heat finish it.
Sift in the hojicha powder and stir until the chocolate is glossy and evenly coloured.
Add the almonds and toss with a fork until coated. If the chocolate stiffens, microwave 10 more seconds.
Spread on parchment and chill 10 minutes to set.
Good to know
- Sift the powder. Tipping it straight in leaves specks that will not break up in white chocolate.
- White chocolate seizes if it overheats. Short bursts and a lot of stirring is the whole technique.
- Works with any of our teas. Matcha and genmaicha are both excellent here.
