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Easy Festive Recipe: Xoxolat Hojicha Chocolate Tarts

December 3, 2015

By Jovita Ang 


Xoxolat Hojicha Tarts_Intro


If you’ve mistaken baking soda for baking powder, salt for sugar or corn starch for flour, this recipe’s for you. If you’ve never touched a electric whisk before, this recipe’s for you. If baking scares you like no other, then this recipe’s also for you. A wicked chocolate ganache with just four ingredients put together in under 15 minutes. A fool-proof recipe guaranteed to impress anyone who has dared say you’ll never shine in the kitchen. 


 We used store-bought Graham tarts for this one. But if you’re up for a fresh homemade crust, try this basic tart dough recipe









Ensure that your ganache is whisked till smooth. You wouldn’t want to surprise your guests with clumps of cocoa powder, or bits of sugar crystals with each bite. 




1 cup Heavy Cream 

3/4 cup Xoxolat Hojicha, sifted 

1/4 cup Granulated Sugar 

1/2 Tsp Vanilla 



1. In a saucepan, heat the cream and stir frequently to prevent scorching. Continue stirring till cream comes to a simmer and about to boil (but don’t let it come to a boil). 

2. Remove from heat and whisk in the remaining ingredients until smooth.

3. Fill your tarts with the ganache and chill for at least 4 hours before serving.



Dust some cinnamon or cocoa powder for a nice finishing touch. We also recommend tangy fresh fruits to complete. The sourness of the fruits will help cut the sweetness from the ganache, rolling out a harmonious and balanced tart center. If you’re an extreme sweet-tooth however, sweet fruits like mango or banana will work brilliantly.  


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