At the recent TEAed’s (Tea and Education Series) I created a new rendition of this recipe.
Ingredients for topping
2 tablespoons Grashoff White Pistachio Chocolate
1 teaspoon Matcha Powder
1 cup Crème fraiche
Place Crème fraiche into a bowl, add Matcha powder blend with mixer. Add white chocolate and use blender to blend about 2 minutes. The contents should appear mousse like.
I placed a dollop of the mixture on a light butter cookie and topped it off with edible flowers.
Alain Michel,the creative director of marketing for Harlem Flo Boutique, invited me to sample a delectable new treat, schokoladencreme by Grashoff.
Just a small bit of this creamy white chocolate spread with ground pistachio nuts and bitter almond flavoring packs a powerful flavor and can satisfy even the must wanton craving for white chocolate.
Of course my thoughts, which are tea based, went on to ponder how I could use this for one of my tea infused recipes.
I had put off trying a recipe until I was inspired by a recent post by Lahikmajoe “Searching for tea in chocolate-y places”
The result was decadent!
1 tablespoon Grashoff White Pistachio Chocolate
1/4 teaspoon Matcha Powder
1 teaspoon Milk
Mix the Matcha into the White Pistachio Chocolate, mix well, as when they are combined the chocolate will tighten. Add 1 teaspoon milk to loosen the mixture and mix well again.
Place a small amount atop scoops of vanilla ice cream garnish with pistachio chocolate covered toffee for a special effect.
The Pistazien Chocolat Blanc can be ordered from
212-316-1525 ask for Alain