If you want the Japanese taste, try using green tea powder.
To make a thicker ganache, then cube, it is also good sprinkled throughout.
Add powdered sugar soft and gentle impression. By making passes, the slower, thicker Furuimasu.
Use the most fine coconut powder. If they are sifted coconut peeling, as if little fingers pressed OK.
Cream and honey, put together 2 teaspoons tea pot, over medium heat until 煮出Shimasu. While chocolate is added to the litter (the tight squeeze in the back of a spoon, press remaining leaf tea strainer.) If you want to flavor coffee, instant coffee dissolved in warmed cream.
50g caster sugar together in a pan over medium heat puts 1 tablespoon water. Stop the fire deep caramel color generally arrive first mixed in the colored wooden spatula around Kitara. Mix well to take a fresh crude heat and pour in chocolate.
Along with the chopped chocolate, put finely chopped dried fruit in a bowl. Add hot cream to it. Dried fruit, raisins, and orange ones taste like. To mix finely crushed chestnut OK.
The recipe I will use the cement to flow ganache bat, the bat if there are no trays, plastic plates and a flat bottom and deep, and use the spread and empty boxes wrapped candy. When cutting the pavement chocolate, even hollowed out in a rectangle slightly longer type and preferences are OK.
