A couple of weeks ago a company called Kiss Me Organics offered to send me a container full of organic matcha powder to review. Naturally, I couldn’t refuse.
Ever since making matcha macarons one year ago (give or take a day), I’ve fallen in love with matcha. In fact, the week after I made those matcha macarons, I made a chocolate and matcha entremet cake… with matcha macarons.
The matcha green tea macarons that I shared last week were delightful by themselves, but I really wanted to incorporate them some way into an entremet cake.
That’s where this chocolate and matcha green tea entremet with a chewy dark chocolate brownie layer, vanilla crémeux, chocolate joconde cake, a thin layer of matcha mousse, glaçage au chocolat, and, of course, a matcha macaron comes in.
Matcha, if you have never heard of it before, is a strikingly coloured green tea powder from Japan. Unlike most teas, which you can prepare by soaking a teabag in water, matcha is meant to be stirred in and dissolved in the water.
Matcha is a little bit like hot chocolate mix, except much greener and without the taste of hot chocolate. I guess the only similarity really is that both powders are soluble in water.
