Also on these boards
Mochi Chocolates 50g shiratamako, Japanese glutinous rice flour 100g sugar(I used guarani sugar) 100ml water 10g/2 tablespoons mizuame or rice syrup Matcha and cocoa powder powder, for sprinkling Katakuriko/potato starch, for dusting Vegan Chocolate Ganache 100g dark chocolate in high quality(I used “Lindt” chocolate) 50ml soymilk 2-3 tablespoons soy creamer(Provamel) 2 tablespoons coconut oil
Matcha Tea and Pear Petals by Gem Salsberg, via Flickr ..."This tea is made with awareness and appreciation and also respect for the verdant history that each sip is flavored with. I have found no more delicious a tea than matcha. And to share the moment as well as the tea... makes it all the more delicious."