This Salted Caramel and Matcha Fudge with Dark Chocolate and Pistachio recipe is easy, tasty and impressive as a treat or even as a gift for a loved one.
When I visited Japan in 2012, I had never even heard of matcha. My friend who was living near Kyoto took to me to a cafe in Arashiyama where I tried my first bowl. I loved it from the first taste.
Then I started to notice they used matcha in everything! Haagen Dasz made a matcha ice-cream. Matcha Kit-Kats. Matcha Latte’s. In the terminals for the bullet trains were artisan chocolate stores boasting of their latest matcha chocolate creations. It was everywhere! These chocolatiers and their presentation were the inspiration behind the “Salted Caramel and Matcha Fudge with Dark Chocolate and Pistachio” recipe I created here.
Since 2012 matcha has become more well known in the west for it’s incredible health benefits and distinct flavour. In the UK some independent cafe’s and hip restaurants have slowly began to learn of the merits of this super-green powerhouse!
While I could never get bored of a simple frothy Matcha green tea, I like to experiment with using it’s unique flavour in other areas and this recipe is one of the ideas that worked really well!
What grade of Matcha should I use?
Matcha comes in a multitude of different quality grades. Mistakenly some people believe the “Ceremonial grade” used in Buddhist tea ceremony’s to be the highest grade of matcha you can find. In simple terms, it’s not. But it’s very good! There are grades available in Japan which are limited to certain times of year. If you are extremely lucky you can buy some before it sells out. Some of the prices seen per gram of this powdered green matcha would’ve even made Pablo Escobar’s eyes water!
As a simple guide, the lower grades are more bitter, while the upper grades are smoother with some deeper flavours. The nutritional level of the higher grades are also believed to be superior.
There is a standard grade that is recommended for cooking, simply titled “Cooking grade”. This grade is the cheapest you can find and is perfectly adequate for this recipe. I used a standard “House grade” matcha, just because I have an abundance of it available.
What salt should I use?
I know, I know, I’m always banging on about the quality of salts. I hate to bore you but it’s so important. Standard table salt is so highly refined that it loses most of the good nutrients, and also has extra bad things added in there such as anti-caking agents. Use a good quality salt such as Himalayan Rock Salt or Celtic Sea Salt, which are high in electrolytes and minerals such as potassium, iron and zinc. Plus it looks and tastes so much better!
Salted Caramel and Matcha Fudge with Dark Chocolate and Pistachios
The recipe is easy, especially to those familiar with working with sugar already. The end result is a tasty and great looking treat, and in the right package could make a great unique gift for someone too!