Matcha green tea and Cointreau chocolates

Create a cold emulsion by mixing the room temperature water with the green tea, add the sugars and salt and the 60% Cointreau concentrate.
Cool the liquid base to about 25-30º C.
Separately, melt the white chocolate with the anhydrous butter at about 45-50º C.
Add the aqueous phase to the fats and mix until well emulsified.
Pre-set to about 27-28º C.

Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds.

Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture.
Add the truffle filling when it reaches 28º C.
Allow to set for a few hours and then seal the base with.
Unmould and reserve.