Matcha Chocolate Truffles

It’s Fall at Trader Joe’s so it’s Matcha Chocolate Truffle time!!


White chocolate has become a seasonal fall thing at TJ’s, and is one of the main ingredients used in making matcha truffles. If you haven’t had matcha truffles yet, you should because they’re seriously delicious. I found this basic recipe after scouring recipes to copy-cat the chocolate truffles from Royce, which is a Japan-based chocolate shop with outposts in Midtown East and the West Village in NYC. I was surprised at how well they turned out — taste very similar to the original.

These will be getting me through studying for my statistics finals this week/weekend.


  • 125 ml heavy cream
  • 2 tbs butter
  • 400 g (approx) white chocolate chips
  • 2 tbs matcha powder
  • extra matcha powder for dusting
    • Directions: (make sure all your utensils etc. are very DRY!)

      1. Get everything out and ready. Things will move quickly. Line an 8×8 casserole pan with parchment paper, and set all your ingredients out.

      2. Add the heavy cream to a small saucepan, and heat until you see small bubbles but before it boils. Remove from heat quickly and add in the butter and white chocolate chips. Stir with a plastic/rubber spatula or spoon.

      3. When all the chocolate is combined and smooth, add in 2 tbs of matcha powder, sifting through a metal strainer to prevent clumps. Stir until smooth.

      4. Pour mixture into a prepared casserole pan, and store in the fridge overnight.

      5. The next day, remove the sheet of truffles from the pan. Cut into small squares, and dust with more matcha powder, again sifting through a mesh strainer.


      Jon’s one line review:
      “Watch your back, Royce!”

Restaurant Review: Rahi in New York City

Last night Jon and I had date night at a new Indian place called Rahi in the West Village that came highly recommended by my little sister (shoutout to lil’ G!). It was really delicious, and I’d very much recommend it to anyone looking for creative Indian cuisine in the city.

For starters, we split the paneer appetizer (this was probably our favorite – fresh paneer cheese in tandoori), and the octopus (grilled, and served in a tumeric coconut foam).

For mains, Jon and I each had the soft shell crabs in black ink with mango curry, which we’ve heard was the best thing on the menu. We also got a side of naan and saag. The soft shell crabs were absolutely scrumptious – perfectly crispy and juicy inside.

It wasn’t cheap, but we left extremely full, and everything was delicious!

Also, back by popular demand, Jon’s one line review:
“Amazing food! But I was starving so I wouldn’t trust that opinion”

Here are the details, if you want to check it out: Rahi (60 Greenwich Ave, New York, NY 10011).

Ottolenghi’s Moroccan Carrot Salad

Since we moved back to New York, we’ve been getting a farm share each week from Corbin Hill Food Project. It’s a fantastic CSA – $15 a week for a whole bunch of vegetables and a fruit option, and they have lots of pickup locations in West Harlem and the Upper West Side.

This week, I decided to use some purple carrots, chiles, and onions I got in my share to try making Ottolenghi’s Moroccan Carrot salad from “Plenty”. I have mixed thoughts on Ottolenghi – Jon and I had a kinda underwhelming meal at his restaurant in London (cold hard rice dish – yuck!), but on the other hand, the pictures in his cookbooks always look amazing. This dish was really good, and I served it with wheat berries (cooked in apple cider with bay leafs) and Greek yogurt. Enjoy!


  • 1 bunch carrots
  • 1/3 cup olive oil, plus extra to finish
  • 1 onion, finely chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, crushed
  • 1 hot chile, finely chopped (and seeded)
  • 1 green onion, finely chopped
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon chopped preserved lemon (I got this from Trader Joes)
  • Salt
  • 1 cup cilantro leaves, coarsely chopped, plus extra to garnish
  • 1/2 cup Greek yogurt, chilled

1. Cut carrots – depending on their size all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and rinse to cool.

2. Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, green onion, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.

3. Remove from the heat. Season with salt, stir well and leave to cool.

4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

“Vosges Naga” Style Curry Chocolate Bar

I’ve always loved Vosges’ Naga chocolate bar – it’s a delicious milk chocolate bar with an intense curry chocolate taste. However, I’ve had a really tough time finding it around New York City recently, so the other day I was inspired to try making my own!

I used Trader Joe’s Belgian Chocolate as a base. A cashier there recently told me that chocolate shops in Chelsea actually buy it in bulk to make their own chocolate (sneaky, right?), so I figure it’d work well. The results were DELICIOUS, not to mention, I was able to make a giant batch for about $4, which is a big improvement on the normal price of $8 for a tiny bar. Here’s how to make it.

* Trader Joe’s 1 pound “Imported from Belgium” milk chocolate bar
* Curry powder (I used mild curry powder from Safeway)
* Optional toppings (I used pistachios)

1. Line an 8×8 glass baking pan with wax paper.

2. break up the 1 pound Trader Joe’s milk chocolate Belgian chocolate bar into smaller pieces, and place in a saute pan over low heat. Stir continuously until the chocolate is smoothly melted.

3. Mix in at least 3 Tablespoons of curry powder, or more, (to taste).

4. Pour the melted chocolate into the lined baking pan, smooth, and top with additional ingredients as desired (I used pistachio pieces). Let cool in the fridge for at least 4 hours.

5. Remove the chocolate from the baking pan. Run a chefs knife under hot water. Use it to slice the chocolate bar into manageable chunks. Enjoy!

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