Matcha white chocolate spread into the cavities of a silicone mold.

Homemade Molded Matcha White Chocolates

A dry mold, melted white chocolate, and sifted matcha make twelve small chocolates that set in the refrigerator.

By Roseline Zhou, Founder

Contents

These matcha chocolates are small, solid pieces without a filling. Melt 7 oz (200 g) of white chocolate, stir in about 1 tbsp (6 g) of matcha, then divide the mixture among twelve cavities. Allow at least 1 hour 17 minutes, including 60 minutes in the refrigerator.

White chocolate lets the matcha's green color show. Without tempering, keep the pieces cool and expect a less glossy surface. You don't need a mold for some matcha confections: truffles are rolled one at a time.

  • Prep time 12 minutes
  • Chocolate heating time 5 minutes
  • Chill time at least 60 minutes
  • Total time at least 1 hour 17 minutes
  • Yield 12 chocolates of about 0.6 oz (17 g) each
  • Equipment silicone mold with twelve 0.63 oz (18 g) cavities, dry heatproof bowl, saucepan, knife, sieve, and spatula

Ingredients for matcha chocolates

  • 7 oz (200 g) white couverture chocolate
  • about 1 tbsp (6 g) matcha

How to mold matcha chocolates

Four pieces of white couverture chocolate ready to melt on a walnut counter.
  1. Dry a twelve-cavity silicone mold completely.
  2. Chop the 7 oz (200 g) of white chocolate into small pieces.
  3. Pour 3/4 inch (2 cm) of water into a small saucepan.
  4. Bring the water to a gentle simmer over low heat.
  5. Put the chopped chocolate in a dry heatproof bowl.
  6. Set the bowl over the saucepan without letting it touch the water.
  7. Let the chocolate melt for about 5 minutes.
  8. Stir gently until the chocolate is smooth.
  9. Remove the bowl from the heat.
  10. Sift about 1 tbsp (6 g) of matcha over the melted chocolate.
  11. Stir gently until the color is even.
  12. Divide the mixture among the twelve cavities.
  13. Tap the mold to release air bubbles.
  14. Refrigerate the mold for at least 60 minutes, until the chocolates are firm.
  15. Unmold the twelve chocolates.
Unmolded solid matcha chocolates, one cut open to show its even green interior.

Keep the bowl completely dry. A few drops of water can thicken melted chocolate and make it difficult to divide among the cavities. After the double boiler, dry the underside of the bowl before pouring into the mold.

How can you add strawberry or coconut?

For strawberry, divide about 4 tbsp (12 g) of freeze-dried fruit pieces among the dry cavities before adding the chocolate. Fresh fruit would add water; serve it alongside if that's the flavor you want.

For coconut, replace the strawberry with about 2 1/2 tbsp (12 g) unsweetened desiccated coconut. Stick to one addition at a time to make unmolding easier. The base recipe has no add-ins; these two variations aren't included in the Recipe JSON-LD.

Which matcha and chocolate should you choose?

White chocolate already sweetens these molded pieces, so we choose our Essence matcha. Sift about 1 tbsp (6 g) of matcha just before mixing it in to avoid specks of dry powder.

We use white chocolate to show the green color. A dark chocolate version would make a darker piece in which the tea would be harder to distinguish.

Our tip. Tap the mold before chilling to release bubbles, then let the pieces firm up fully before unmolding.

Allergens. White chocolate contains milk. Check its ingredient list for possible soy.

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