Tencha | Van Houten
I paired matcha with passion fruit and mango to evoke the sense of the somewhat acidic fruit flavour of cocoa pulp. The white chocolate ganache... read more
Ingredients
- 125 g mango puree
- 75 g passion fruit puree
- 2 g yellow pectin
- 14 g sucrose
- 100 g isomalt
- 60 g glucose syrup DE 40
- 3 g citric acid solution
- 250 g 36% cream
- 20 g 82% butter
- 22 g sorbitol powder
- 10 g tencha green tea powder
- 20 g water
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