INGREDIENTS

• Caramel Cream
• ● ¼ cup granulated sugar
• ● 2 Tbsp water
• ● ½ cup heavy whipping cream
• Matcha Bonbons
• ● 1 Tbsp Aiya Culinary Grade Matcha
• ● 1 cup white chocolate
• ● Sea salt, as needed

DIRECTIONS

• 1. Combine the granulated sugar and water in a pot over medium heat. Melt the mixture without stirring. Once the sugar water begins to boil and brown, tilt the pot and swirl it in a circular motion.
• 2. Make sure the heavy whipping cream is at room temperature. Once the entire mixture takes on a caramel color, slowly add the heavy whipping cream. Turn off the heat before the mixture hardens and let cool.
• 3. Break the chocolate into small pieces. Melt the chocolate over a double boiler along with the matcha until the chocolate is completely melted and the matcha dissolved. Pour the chocolate mixture into a bonbon mold. Let it cool until slightly hardened and an adequate shell forms. Then flip the mold over and remove any excess chocolate.
• 4. Once (3) completely solidifies, fill up to ¾ of it with the caramel crème from step (2). Sprinkle in a couple of granules of sea salt.
• 5. Pour in the remaining chocolate from step (3) to fill up the bonbon. Once the chocolate hardens, take the bonbon out of the mold.