Well, I have not posted here in a while. I have been busy feeding my “the tea world as I experience it” blog Scandalous Tea.
As far as cooking, I do it regularly, though I have not been inspired recently to try many new tea based recipe’s.
I will say something I have been enjoying regularly (to the dismay of my waistline) is an easy sweet treat that makes me smile.
The creation happened one day when I was feeling a bit lackluster and needed a sweet boost, not unlike one mentioned by Sir Devotea in his last post.
Chocolate and Matcha Florets
1/4 pint heavy cream
2 large tablespoons vanilla bean ice cream
1 packet Aiya Matcha Zen Cafe Blend
sugar to taste if you require
1/4 package chocolate morsels
If you would like to create the floral chocolate you will need to have purchased a simple flower mold from a craft store.
For the chocolate melt the chocolate morsels in a double boiler until creamy. Pour into molds and put into the fridge to cool. In a mixing bowl pour in the heavy cream and start whipping until it doubles in thickness but not fully whipped into peaks.
Add the matcha powder and blend in making sure it is fully blended. If you are adding sugar this would be the time to add as well. Continue to whip mixture until it is thickened or peaks have formed. Take out your mold cup bottom and pour the matcha mixture into each cup. Return the mold to the fridge and wait til fully chilled this will take about two hours. Separate the chocolate cup bottoms from the mold and top with the chocolate floret top. Makes about 6 pieces and are great for that something sweet.
The Matcha filling can be made as a stand alone item and is great as well.
Thank you The Devotea for prompting me to get this up 🙂