So I realize that I am quickly becoming a matcha addict — I find myself dreaming about the next thing I can make with matcha. Yes, it’s a problem. But a delicious problem… like, can I make matcha chocolate chips?
IS THERE SUCH A THING?
The other day, I was thinking about chocolate chips. There’s dark chocolate, white chocolate, butterscotch, but were there matcha chocolate chips?
A quick Google search lead to matcha cookies with dark chocolate chips, or matcha cookies with white chocolate chunks.
But no matcha chocolate chips on the market.
I thought, how hard is it to make my own? It’s just chocolate and matcha, right?
MAKING THE CHOCOLATE CHIPS
It’s not hard, but it does take some patience.
And because there are only 2 ingredients in this recipe, the quality of the ingredients is important. Choose the highest grade quality white chocolate and premium culinary grade matcha.
Then, all you’ll need is a good piping bag with a thin piping tip and some arm endurance.
You’ll squeeze the chocolate mixture onto a baking sheet lined with parchment paper and repeat.
Place the tray into the fridge or freezer and there you have it — easy, homemade matcha “chips.”
ADD THEM IN BAKED GOODS
I love how the matcha’s natural bitterness balances the white chocolate’s sweetness, so the chips don’t taste too sweet. Add them into cookies like my Matcha Chocolate Chip Cookies, muffins, ice cream, or eat them straight up, because they’re that good.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment below!
Homemade Matcha Chocolate Chips
- 45 g good quality white chocolate chopped into small pieces
- 1 heaped Tbsp high-grade culinary matcha sifted
- Place the chopped white chocolate into a heat-safe glass bowl. Microwave on medium heat in 20 second increments until completely melted.
- Whisk in the sifted matcha powder until thoroughly combined with the chocolate.
- Line a large baking tray with parchment paper. Set aside.
- Prepare a piping bag fitted with a thin round pastry tip, about ⅛" in diameter. Place the bag into a tall glass jar and fold the excess bag over the lip of the jar so the bag stands upright.
- Pour the chocolate mixture into the bag, squeeze out any excess air and steadily pipe small mounds onto the baking tray lined with parchment paper. Work quickly so that the chocolate doesn't firm up and harden.
- Place the baking tray in a cool place, or in the refrigerator until completely cool and firm.
- Release the matcha chocolate chips by gently tugging the parchment paper and store in an airtight container away from heat.
- Use in recipes in place of chocolate chips, such as my Matcha Chocolate Chip Cookies.