Citron Green Tea Oliva – Bold Bonbons with Matcha, Lime & Olive Oil
A gourmet bonbon blending Uji matcha, lime zest, and silky olive oil ganache. Discover this refined fusion of Japanese and Mediterranean flavors in every bite.Citron Green Tea Oliva is a luxurious, minimalist chocolate creation where Japanese green tea meets Mediterranean elegance. This bonbon uses premium Uji matcha powder, aromatic lime zest, and smooth olive oil to create a surprisingly rich ganache—without a single drop of cream. A delicate, crumbly matcha-lime core made with powdered sugar and a hint of gin brings contrast in texture and flavor.Ideal for upscale chocolate boxes or tea pairings, this recipe lets the bold flavors of matcha and citrus shine through in a creamy, melt-in-your-mouth experience with a fresh finish.
Ingredients
☑ Matcha-Lime Center
- 130 g powdered sugar
- 20 g Harodex stabilizer, can substitute with glucose powder if needed
- 25 g cornstarch
- 20 g Uji matcha powder high-grade Japanese green tea powder
- Gin just enough to bind into a firm dough
☑ Waterless Matcha Ganache (Olive Oil-Based)
- 5 g Uji matcha powder
- 100 g white chocolate recommended: Puratos Gardena White or other couverture
- 2.5 g lime zest
- 70 g olive oil light, fruity variety preferred
☑ For Coating & Decoration
- White chocolate for molding/enrobing
- Colored cocoa butter citrus tone, optional
- Gold pearl powder for elegant finish, optional
Instructions
✅ Matcha-Lime Center
- In a mixing bowl, combine powdered sugar, Harodex, cornstarch, and matcha powder.
- Add just enough gin to create a firm dough.
- Once it comes together, coarsely sieve the dough to create a rough crumb texture.
- Dry the crumbs in an oven at 50–60°C (122–140°F) until crisp. Set aside to cool.
✅ Matcha Olive Oil Ganache
- Warm olive oil with lime zest in the microwave briefly. Strain to remove zest and infuse flavor.
- Melt the white chocolate and temper it to about 30–31°C (86–88°F).
- Stir matcha powder into the tempered chocolate until fully blended.
- Add the flavored olive oil to the chocolate and emulsify gently until smooth and shiny. Let it cool to room temperature before using.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.