Layered Matcha and Chocolate Pudding

Method

1. Melt 90g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 30g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, and set it aside for the cocoa layer.
2. Soak 1g of gelatin sheet in cold water for 15 to 20 minutes until fully swollen. Mix 400ml of unsweetened oat milk with 160ml of whipping cream.
3. Put 20g of cocoa powder and 20g of cornstarch in a cup, mix them together, add 100ml of the milk and cream mixture, and whisk until smooth.
4. Sift 36g of kOBE Monk Fruit Blend into the rest of the milk and cream, sift the cocoa mixture in after it, and stir the two together.
5. Heat gently until the mixture thickens slightly and turns brown, take it off the heat, stir in the chocolate from step 1 until it melts through, then add the gelatin squeezed dry and mix it in.
6. Pour half of the cocoa pudding gently into the mold and chill for 15 to 20 minutes.
7. Repeat the base with the remaining 90g of unsweetened dark chocolate chips and 30g of kOBE Monk Fruit Blend, stirring until smooth and glossy.
8. Soak the other 1g of gelatin sheet for 15 to 20 minutes. Mix 400ml of unsweetened oat milk with 160ml of whipping cream.
9. Mix 20g of matcha powder with 20g of cornstarch, add 100ml of the milk and cream mixture, and whisk until smooth.
10. Sift the remaining 36g of kOBE Monk Fruit Blend into the milk and cream, sift the matcha mixture in after it, stir together, then heat gently until slightly thickened. Take it off the heat, stir in the chocolate from step 7 until it melts through, add the gelatin, and mix well.
11. Pour half of the matcha pudding gently over the set layer and chill for 15 to 20 minutes.
12. Pour the rest of the cocoa pudding, chill for 15 minutes, then pour the rest of the matcha pudding.
13. Cover the mold, chill for about 8 hours until the block is fully firm, then turn it out onto baking paper and cut into pieces.

Tips

• Soak gelatin sheets in five times their own weight in cold water, and squeeze them thoroughly dry before they go into a hot pot.
• Chocolate that catches water seizes up, so keep the bowl and the whisk bone dry while melting.
• Pouring the pudding over the back of an upturned spoon spreads the stream so it does not dig into the layer below.
• The layer underneath has to be set on top before the next one goes on, and pouring too early blurs the two together.
• Dipping the knife in hot water and wiping it dry before each cut is what gives a sharp face across all four layers.