Ever since I made my own Rainbow Chip icing last month I’ve been sort of obsessed with white chocolate. It’s very strange, because I’ve never been much of a fan. But the baking supplies section lives right next door to the tea section in my pantry and one day my eye happened to go white chocolate…matcha…MATCHA CHIPS!
If you can make your own sprinkles (you can, I haven’t bothered), surely you could make your own chocolate chips. A lot of recipes online involved making the chocolate and then chopping it up into various small but irregular sized pieces. I did something similar with my Rainbow Chip frosting.
I was considering that, but then I came across this blog post about making your own chocolate chips. The author is more interested in making her own chocolate chips for health/allergy reasons, but her method was perfect! A few sites talked about piping your own chips, which sounded like a tedious and annoying undertaking. With hers, you take melted chocolate and then cool it in a silicone trivet that has honeycomb-like patterning. Then, when cool, pop out the chocolate. Genius!
Here’s how you do it…
Quick Matcha Chips
- 1 tbsp matcha green tea powder (this is ground tea, don’t just slice open a green tea bag)
- 1 cup white chocolate chips
- Chocolate mould
- Melt the chocolate gradually in the microwave. Heat in 20 second increments. Test after each to see if chocolate is melted. It should be liquid enough to have no whole chips, but only just. You can also use a double boiler if you do not have a microwave.
- Mix in matcha powder. Adjust amount depending on taste and color preference. 1 tbsp will give a good matcha flavor.
- Spread chocolate into mould. Make sure that chocolate is filling each section. Wipe excess chocolate off with an offset spatula so chocolate is even with the top of the mould.
- Chill in the freezer until chocolate is hard.
- Remove and pop chips out of mould.
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