Preparation

Line a small rectangular mold (approx. 12 × 16 cm) with parchment paper.

Steps

1. Finely chop the white chocolate and place it in a heat-resistant bowl.
2. Heat the cream in a saucepan until simmering (do not let it boil). Remove from heat, add the hōjicha powder, and mix well.
3. Pour the hot flavored cream over the chopped chocolate. Mix gently until the texture is smooth and homogeneous.
4. Pour into the prepared mold and smooth the surface. Refrigerate until the ganache is firm.
5. Unmold and cut into squares. Lightly dust with hōjicha powder before serving.

Tips

• The cream must not boil to avoid separation and to maintain a smooth texture.
• Use a sieve to dust the hōjicha powder: the effect will be finer and more elegant.