There are few guilty pleasures I enjoy more than a late night date with a spoon and a jar of Nutella. Must be something to do with the creaminess, the incredibly velvety mouth-feel, and the warm sweetness of that Italian "breakfast" treat.
Still, Nutella contains some pretty unsavoury ingredients—including palm oil—which left me searching for a homemade alternative. Hey, it might not be any better for me, but at least I'll be making it myself.
Cue my excitement when Maru Matcha's dear friend Jeanne-Salomé Rochat—the Swiss-born, Berlin-based art director, fashion editor, and impresario behind the seminal Novembre Magazine—whipped us up a batch of her home-made matcha white chocolate spread.
Normally I'd balk at white chocolate. Not that I'm an 80% cacao dark chocolate purist, but white chocolate tends to strike me as too decadent, too sweet for my palate. Here though, the heady umami and slight astringency of the matcha powder (she uses Maru Matcha No.5 Green Kitchen), cuts right through the sweetness of the white chocolate.
The result is a complex layering of flavours nestled within a beautifully smooth, creamy, and deliciously spreadable spread. Unngh - you've gotta try this one.
Without further ado, here's Jeanne-Salomé's recipe:
Novembre Maru Matcha white chocolate spread
400 g of organic white chocolate
125 ml of organic heavy whipping cream (at least 30% fat)
25 g of organic unsalted butter
50 g of organic coconut fat
2 tablespoons of Maru Matcha No.5 Green Kitchen + 2 or more for sprinkling
Chop white chocolate into small pieces, and cut butter into little cubes. Add the heavy whipping cream to a small saucepan or bain marie, and bring to an almost-boil over medium heat. Add the white chocolate, butter, and coconut fat, and whisk vigorously. When the mixture is smooth, sift in Maru Matcha No.5 green tea powder and whisk until no clumps remain.
Add the spread to a sterilized jar, tapping to remove any air bubbles. Refrigerate overnight.