Matcha Ganache

Ingredients:

320 Grams Cream

45 Grams Trimoline

15 Grams Matcha (high quality)

580 Grams Zephyr white chocolate

Method:

1. Bring cream and trimoline to simmer, add matcha and whisk to dissolve.
2. Strain over chocolate and allow to melt on it's own for 1 minute.
3. Process with immersion blender without incorporating air, until fully emulsified.
4. Add butter and emulsify again.
5. Cast into shell or reserve until needed.