---
title: "Matcha & Hojicha Nama Chocolate Recipe | Silky & Intense Flavour – Copper Tea"
url: https://stacklist.com/card/a947c8ab-b24a-4d43-bf78-3b1e5a864c9b
source_url: "https://www.coppertea.ca/blogs/recipes/matcha-and-hojicha-nama-chocolate"
stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a
summary: "Matcha & Hojicha Nama Chocolate Recipe provides step-by-step instructions for creating silky, melt-in-your-mouth Japanese-inspired chocolate truffles that combine earthy green tea with rich white chocolate. The recipe yields about 20 pieces and includes detailed guidance on ganache preparation, setting, shaping, and storage techniques."
tags: "matcha, chocolate-truffles, nama-chocolate, japanese-confection, recipe, hojicha, dessert"
key_entities: "nama chocolate (concept), matcha (concept), hojicha (concept), Japan (location), Copper Tea (organization)"
classification: "tutorial"
content_hash: "sha256:c687aeaa3cac5d9659233c754de794a6bbd586b09069471e48d2e316691f958d"
acp_version: "0.2"
token_counts_approximate: 701
visibility: public
agent_accessible: true
status: "final"
---

# Matcha & Hojicha Nama Chocolate Recipe | Silky & Intense Flavour – Copper Tea

Share Share Link Close share Copy link Create melt-in-your-mouth matcha chocolate truffles that combine the earthy complexity of green tea with rich, smooth chocolate. These nama (fresh) chocolates are inspired by the famous confections from Japan, perfect for gifts or an indulgent treat. Servings: About 20 pieces You will need Ingredients: High-quality white chocolate couverture with a minimum of 30% cocoa butter content, finely chopped: 200g Cream 35% M.F.: 90g Superior or Cafe Standard Matcha: 10g (plus extra for coating) Unsalted butter, softened: 20g Superior or Cafe Standard Matcha for dusting: 15g For a Hojicha flavour, simply substitute all the matcha powder with Copper Tea Hojicha Powder. Tools: Fine-mesh sieve (for sifting matcha) 8-inch square pan Parchment paper or acetate sheet for lining Sharp knife for cutting Small sieve for dusting matcha Steps Preparation Line an 8-inch square pan with parchment paper or acetate sheet. Leave some overhang on the sides to help with removal later. Make sure the surface is smooth without wrinkles. 1. Prepare the Ganache Melt white chocolate in microwave in short intervals, or over hot water bath, not over 45 °C Sift matcha powder into the melted chocolate and stir until completely smooth Heat cream until just before boiling and pour onto matcha chocolate Stir in the centre in very small circles with a spatula held vertically to emulsify When emulsion shows elasticity, expand circular motion to emulsify everything While still warm, add softened butter and stir until fully incorporated 2. Setting Pour mixture into a lined 8-inch square pan and even out Let cool for 15-20 minutes at room temperature and cover the surface with another pan flipped upside down Leave to set at room temperature (18-22°C) for 6-8 hours or overnight If your room is too warm (above 23°C), you may need to use the refrigerator, but be aware this will affect the final texture Pro tip : Always cover matcha nama chocolate during setting to prevent the matcha from exposure to light and losing its vibrant colour. 3. Shaping Gently lift the nama chocolate out of the pan by holding the edges of the parchment/acetate sheet Place onto a cutting board Using a sharp knife warmed in hot water and wiped dry, cut into 1-inch (2.5cm) squares Clean and warm the knife between cuts for the cleanest edges If the chocolate is too firm, let it stand at room temperature briefly before cutting 4. Finishing Dust the surface generously with matcha powder using a small sieve Enjoy! Storage Store in an airtight, light-proof container at room temperature (18-22°C) for up to 5 days or refrigerate for 2 weeks If layering, use parchment paper between squares to prevent sticking If refrigerated, bring to room temperature for 15-20 minutes before serving Back to blog