七夕情人节，做一道抹茶蒙地安巧克力吧 Mendiants au Matcha
分享一道经典的法式甜点，蒙地安巧克力。让它融入日式风味：抹茶蒙地安巧克力。这款甜品不只令人垂涎，也赏心悦目，适合用作派对小吃，或当做节庆礼物。
做法非常简单，动手试一试吧！
用料：
（分量26个）
坚果：山核桃、榛果、开心果、瓜子、杏仁片各适量
果干：椰子干、杏子干、蔓越莓干、葡萄干各适量
白巧克力 150克
抹茶粉 7.5克
方法：
1. 把喜欢的果干切小份。
（分量26个）
坚果：山核桃、榛果、开心果、瓜子、杏仁片各适量
果干：椰子干、杏子干、蔓越莓干、葡萄干各适量
白巧克力 150克
抹茶粉 7.5克
方法：
1. 把喜欢的果干切小份。
2. 预热烤箱150°C，把体积较大的坚果如山核桃和榛果平铺在烤盘上，烤5分钟。
3. 然后加入体积较小的坚果，如瓜子和开心果，再烤5分钟。
4. 最后，加入椰子干，继续烤3分钟左右至椰子干稍微变色即可。
Mendiants with Matcha
Introducing a classic French dessert, Chocolate Mendiants, infused with a delightful Japanese twist: Matcha Chocolate Mendiants. These treats are not only delectable but also visually captivating, making them perfect as party snacks or thoughtful gifts for festivals.
5. 抹茶粉过筛备用。
6. 烧温1/3锅水，隔水加热白巧克力（留意水温！若煮至水沸腾，巧克力会油脂分离并结块。）
7. 半数的白巧克力溶解后，即取出锅内，继续搅拌至完全溶解，充满光泽。
8. 加入抹茶粉，拌至无颗粒完全混合均匀。
9. 取一张烘焙纸，对角折起，压平折叠处。
10. 把烘焙纸切成两片三角形。
11. 把平边卷去中间，边用手指推，边卷成圆锥形，卷紧至得到一个非常细的尖端。
12. 折下一角，把边缩紧。
13. 倒入抹茶巧克力，折起底部。用尖嘴挤出4厘米左右的圆形巧克力。
14. 挤完后，轻敲烤盘底部，让它均匀延展。
15. 或用汤匙，在烘焙纸上舀入1汤匙的抹茶巧克力，让它延展成4cm左右的圆形。同样轻敲烤盘底部，让它均匀延展。
14. 摆上喜欢的坚果和果干组合。放置冰箱冷藏至凝固。
15. 凝固后，轻松剥下烘焙纸，即可享用或装入密封、消毒的玻璃罐，冷藏。
Mendiants with Matcha
Introducing a classic French dessert, Chocolate Mendiants, infused with a delightful Japanese twist: Matcha Chocolate Mendiants. These treats are not only delectable but also visually captivating, making them perfect as party snacks or thoughtful gifts for festivals.
Ingredients: (Makes 28 pieces)
Nuts: Walnuts, Hazelnuts, Pistachios, Sunflower Seeds, Almond
Dried Fruits: Coconut Flakes, Apricots, Cranberries, Raisins, Mulberries
White Chocolate: 150 grams
Matcha Powder: 6.5 grams
Steps:
Steps:
1. Cut the preferred dried fruits into small pieces.
2. Preheat the oven to 150°C. Arrange larger nuts like walnuts and hazelnuts evenly on a baking sheet, and bake for 5 minutes.
3. Then add smaller nuts like sunflower seeds and pistachios, and bake for another 5 minutes.
4. Finally, add the dried shredded coconut and continue baking for about 3 minutes until the coconut turns slightly golden brown.
5. Sift the matcha powder and set it aside.
6. Heat 1/3 of a pot of water. Melt the white chocolate using a double boiler. Pay attention to the water temperature! Keep it low; if it boils, the chocolate might separate and become lumpy.
7. Once about half of the white chocolate has melted, remove the pot from the heat and continue stirring until it completely dissolves and becomes glossy.
8. Add the matcha powder and mix until there are no lumps and everything is thoroughly combined.
9. Take a piece of parchment paper, fold it diagonally, and then press down to flatten the folded edge.
10. Cut the parchment paper into two triangular pieces.
11. Roll the flat edge towards the center, then roll the pointed side up and over, using your fingers to tighten the cone shape that forms as you go. Roll tightly to create a very fine tip.
12. Then fold into the cone and tighten the seam.
13. Pour the matcha chocolate mixture into the cone-shaped parchment paper. Fold up the bottom to seal it. Use the tip to squeeze out round chocolate shapes of about 4 cm in diameter.
14. Slightly tap the baking tray on your work surface to evenly spread the chocolate.
15. Alternatively, you can use a spoon to scoop about 1 tablespoon of matcha chocolate onto the parchment paper, allowing it to spread into a circle of about 4 cm in diameter. Slightly tap the baking tray on your work surface to evenly spread the chocolate.
16. Arrange your preferred combination of nuts and dried fruits on top. Place it in the refrigerator until it sets.
17. Once it has set, gently peel off the parchment paper. You can now enjoy the treats or store them in a sealed, sterilized glass jar in the refrigerator.
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