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Hojicha Tea Recipe: Almond Houjicha Chocolate Crunch

mariko |

Recipe by Oca Ocani
SERVING SIZE: 55-65 pieces (It sounds like a lot, but it really isn’t)


    • 200 g white chocolate
    • 70 g almond slivers
    • 70 g cornflakes
    • ca 1-2 teaspoon Azuma Tea Houjicha Powder, depends on your liking
    • 1 pinch of salt


  1. Roast almond slivers golden brown without fat in a pot, set aside and briefly allow to cool.
  2. In this time melt the chocolate over hot water, add Azuma Tea Houjicha Powder and stir so long until everything is smooth and creamy.
  3. Add cornflakes and roasted almonds and mix well.
  4. With two teaspoons drop almond-chocolate piles next to one another on a baking tray covered with baking paper.
  5. Then let the piles rest for 30-60 min in the refrigerator or a few minutes outside in the winter.
  6. Keep refrigerated.


Instead of Houjicha Powder you also can use cooking Matcha.
Houjicha Powder
Kitchen Grade Matcha

Houjicha Tea Powder

[product_category category=”hojicha-tea-powder”]

Kitchen Grade Matcha

[product_category category=”matcha-kitchen”]

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