Cacao! ∴∵ゞ(´ω`*) ♪
Today, I will introduce a simple recipe to finish up rice cake leftovers from the New Year.
I kneaded white chocolate and matcha in the rice cake. It was delicious.

■My first Chocolate Cacao Recipe Book!
「Teaching the World’s Best! Chocolate Dessert Book」
https://amzn.to/2t4l6Wo
*Mainly the recipes from the existing videos, but some menus are limited edition only on the recipe book until next April.

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instagram : https://www.instagram.com/chocolate_cacao_seijin/


[Ingredients] (25g x 7 pieces)

■Matcha chocolate rice cake
A - Sliced rice cake: 100g
A - White chocolate: 40g
A - Caster sugar: 15g
A - Milk: 40g
A - Matcha powder: 3g
Corn starch: 5g

■Coating powder
Potato starch/Matcha powder: As needed

[Instructions]
1. Put “A” in a bowl and cover with plastic wrap lightly, microwave in 600W for 60 seconds
2. Stir and microwave again for 40 ~ 60 seconds
3. Mix and crush the rice cakes well with spoons etc. and add corn starch
4. Divide it into 25g pieces and coat them with the powder. Put brown sugar syrup etc. on it before you eat it.



■Meiji white chocolate 40g x contains 10 pieces
https://amzn.to/2N6flwV

■Microwave convection combo
Panasonic NE-BS801（Discontinued)

■Hershey chocolate syrup: 260g
https://amzn.to/2sWIy4a

■Kiribuki (Shinkosha) - イ-17
http://amzn.to/2sKFpYi
■Silicon whisk TOMIZ
https://amzn.to/2DlhfIU

#matcha
#ricecake
#chocolate
#chocolateCacao
#chocolate