Green tea white chocolate & dark chocolate truffle bar things

Dark chocolate base is exactly the same as the hazelnut pistachio strawberry osmanthus truffle bar things, except without hazelnut essence.

I'm not a huge fan of white chocolate (too sweet for me), but a work human really likes these - he took this photo - so I'm plopping the green tea white chocolate part here.


  • 50ml sweetened condensed milk (aka 1 part)
  • 100g white chocolate (aka 2 parts)
    Broken into squares it comes in. I'm too lazy to do more than that.
  • some matcha (about a teaspoon)
    You can get a cheap matcha from an Asian grocery ($5 or so for a small tin). Just make sure it's actually matcha, from Japan, or it will likely be waaaaay too bitter.
    T_T I thought I could be a cheapo-nug and get a 500g bag of green tea powder from Taiwan. Don't do it!!! That stuff is foul.
    Don't use ceremonial matcha (the stuff the ninja ladies in Lustbader books do tea ceremonies with) - other than being very expensive, IMO it's a waste. You lose the umamis and delicate flavours once the white chocolate steamrolls over them.
  1. Dump white chocolate in a bowl.
  2. Shove bowl in microwave, melt at half power for 15s.
  3. Stir.
  4. Repeat Step 2 and 3 until there are just a few nubs of unmelted white chocolate left.
    Should be about 3 - 5 minutes or so of heating in total. Do NOT just set the microwave to half power for 3 minutes and nuke. You need to do the irritating nuke and stir because white chocolate burns very very easily. If you just nuke without stirring, it will burn, and there's no saving it. Well, you could pretend you wanted to 'caramelise' it. XD You can also do all this on a water bath if you want. ;)
  5. Stir until the unmelted white chocolate goes away.
  6. Plop in condensed milk, stir stir stir till incorporated.
    It will look a bit greasy, don't worry about it. :)
  7. Assuming you've also made the dark chocolate bottom, pour that into some kind of (parchment-paper-lined) pan, make pathetic attempt at forming some sort of 'slab'.
  8. Plop the green tea white chocolate blob on top, and make a further sad attempt at slabbing it evenly.
  9. Decorate in a suitably 'artisanal' fashion.
  10. Put gently in fridge (no need to cover unless your fridge has stinky things).
  11. Ignore for at least 4 hours.
  12. Remoof from fridge, cut into squares.
  13. Eat all the leavings that are ~_o 'unfit for presentation'.

Ceremonial matcha
I realised I was doing too much matcha-ranting in the ingredients section, so I moved that here...

This matcha is one of my favourite ceremonial matchas, and is great value for money for drinking.

O-cha are great, and buying from them is cheaper (shipping included) than buying matcha locally in Australia. And the quality is amazing.

If you're curious about matcha brewed usucha or koicha style, then I'd advise getting some overpriced and expensive Australian stuff (T2, kenkotea, etc), and only then getting stuff from O-cha. Then you'll really be able to compare a good matcha with a terrible (or badly stored) one. ;)



    The only thing we actually made was the mousse.


    Coles icing sugar flowers

    Chocolate Mousse Crafting Ingredients
    100g 70% cocoa chocolate
    200ml sweetened condensed milk

    Chocolate Mousse Crafting Process

    2. Add sweetened condensed milk to chocolate.
    3. Stir till it's more or less all the same
    4. Add cocoa powder.
    6. Plop in all the double cream.

    Tiny Fairy Garden Mousse Pot Assembly

    1. Plop chocolate mousse into ziplock bag.
    2. Cut off corner of bag.
    3. Pipe into cups.
    7. Sprinkle 100s & 1000s of fairies.
      Ok maybe a few less.
    8. Place icing sugar flowers.
    9. Refrigerate!


    Pristine Fairy Habitat


    - rose essence
    - vanilla essence
    - freeze-dried peach slice, chopped


    Blurry Chunks of Sundered Fairy Habitat



    Hazelnut pistachio strawberry osmanthus truffle bar things






    200ml sweetened condensed milk (aka 2 parts)
    25g~ honey
    some vanilla essence
    some hazelnut essence
    some freeze-dried strawberries (chopped)
    some osmanthus flowers
    some pistachios (whole)

    1) Dump chocolate, honey, butter in a bowl.
    3) Throw in essences, stir stir stir till incorporated.
    5) Mix in pistachios .
    9) Ignore for at least 4 hours.
    10) Remoof from fridge, cut into squares.


    Flourless peanut butter choc chip cookies from Kirbie's Cravings

    These flourless peanut butter chocolate chip cookies from Kirbie's Cravings are really quite nice! And very lazy. That's important. :X

    I don't care if stuff is flourless, eggless, butterless, whateverless one way or the other, but I do care if there is less stuff I have to do. ;)

    These are one-bowl, no creaming, no softening butter, etc. Basically just dump and stir. Perfect!

    I didn't change the recipe at all (unusual for me), though ofc I didn't really measure stuff, I just eyeballed it...

    Only things I did change were the baking times (and I think) the portion sizes.

    I tend to like my cookies to be 1 teaspoon or so, rather than the 1 tablespoon that a lot of recipes seem to like.

    I also reduced the baking time, because at 11m, the first batch was waaaaay overdone. Still edible, but with edges beginning to burn.

    I don't think it's a problem with the original recipe though, which is great.

    I think it may be that:
    - my new oven runs hot
    - I'm baking on parchment paper on a black cookie sheet
    - my cookies are smaller

    With those things in mind 8m 15s at 175C turned out perfect cookies for me! :) Yey!

    Also, if you tend to think more in ratios like me, the ingredient ratio is roughly:
    - 4 parts peanut butter
    - 4 parts dark brown sugar
    - 1 part egg
    - some choc chips
    - some baking powder

    Awesome flourless fudge cookies from ihearteating.

    From here:

    Really nice cookies, and super lazy! Crispy on the outside, fudgy on the inside, and almost no work. :X

    I did change her recipe slightly, to make it less sweet. Plus I added orange essence. And less vanilla essence.

    My tweaked version

    • 2 c. powdered sugar
    • 3/4 c. unsweetened cocoa powder
    • 1/4 tsp. salt
    • 3 large egg whites
    • Some vanilla extract
    • Some orange essence
    • Some gold powdered sugar for sprinklies
    • Bake 7m 30s at just under 180C

    Technique-wise, it's exactly the same as what Kate posted! Yep, no need to beat those egg whites! WOOHOO! :X

    I'm not a big chocolate fan but I like these a lot. ^_^

    "I savor my chocolate with the zeal of a lion taking down a zebra."

    You know those Dove Chocolate commercials? The ones in which the girl takes a bite so small it probably requires her six bites total to eat one tiny square?  She always eats in slow motion.  What are the people in the chocolate business trying to tell us?  Eating in slow-mo somehow means you’re savoring this cocoa luxury more than you would if you ate it in real time?  Um, I disagree.  I savor my chocolate with the zeal of a lion taking down a zebra.  I think that means my love is true love.  It also means I could never be in a chocolate commercial.

    XD I'm pretty neutral about chocolate (which is a bit odd considering all the chocolate things I've made / am making / am planning to make), but that description is just wonderfully hilarious.