Dark Chocolate Sable with Black Salt Green Tea Ganache

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I have taken a long hiatus from here but it was not planned.  Unlike most, devoting a period to relaxation and food enlightenment; mine was about all about working. Leaving before the sunrises , coming home when the sun sets, five to six days a week takes a toll on a girl and her food blog. Sure I could pretend to be relaxed and seriously proud of another same- same recipe but that is not me. Every time I post I feel that I should be proud to call it my work and say with complete confidence ” I didn’t half ass it”.  So I extend my thanks and say my sincerest apologies to my readers. I hope things will settle down soon and I will be able to share more of what I have been brain storming. Even though the days are hard, I really enjoyed working hard and been allowed an inside look at “kitchen politics”

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Life as a pastry cook is not glamorous nor for the faint hearted. The money hungry or ego driven turn away now because this job can not give you satisfaction. I have seen the result of this when people soon discover that they can not handle the heat and pressure. Walk outs ( I mean walking out in the middle of a shift) and arguments make for a very dramatic work place. Great in a television series not in a business; however the show must go on for the people who stick it out.

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I might have only got into the pastry career this year but the experience you gain in a very short period is so valuable. So cliche but it is true.

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Also!!! On a lighter note the guns of steel that pump up are amazing! I started out with no muscle arms but now I have a little friend which sits on my upper arm and a few other buddies on my fore arms. This is what happens when you carry 15kg loads everyday, several times a day. No wonder you never have to go to the gym if you work in a bakery even if you eat pastries everyday. Shhh… do not tell my doctor.

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These cookies are the idea that sweet salty desserts do not have involve caramel. I love my caramel lollies, brownies and sauce but when you have it on everything it loses it charm. It could also spark madness (vegemite and chocolate anyone?)

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Matching classic melt in the mouth cocoa sable with the herbal edge of a creamy white chocolate green tea ganache takes old school pastry to the 21st century. A sprinkle of black sea salt not only makes a beautiful contrast but allows for ganache to achieve a balance of savoury. Black sea salt may be new to a lot of you while it is used to create visual effect the salt is quite mellow compared to white sea salt.

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If I have any advice for you when making the cookies, try to pipe in small batches. It makes it easier and neater also your piping bag will not pop six times.  Be temped not to leave them in oven for more than the recommended time because while they may seem soft they harden up lot on cooling. Also they will lose their melt in mouth quality which makes them so worth all the butter.

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Be careful when making the ganache because you want to keep it as silky as possible. This stir confidently, gently and from the middle out. This will means it stays smooth and will not seize under the temp change.


Even in sweets you can achieve a balance of bitter, sweet, savoury and acidity. I admit it might sound like I am talking bullshit here but desserts now a days need to have more than just a sweet. We have become our own worst enemy;  damn so much tasty food these days. Give your taste buds an experience, try my Dark Chocolate Sable with Black Salt Green Tea Ganache

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Dark Chocolate Sable with Black Salt Green Tea Ganache

Makes 28 cookies

Cookies from Pierre Hermes 



230g plain flour

40g corn flour

40g  dutched cocoa

250g soften unsalted butter

100g icing sugar

3 egg whites


Green tea ganache

500g white chocolate

350ml cream

1tbsp matcha powder

25g butter

Black sea salt flakes

Roasted black and white sesame seeds (optional)



Pre heat oven to 180C. Line two baking trays with baking paper.

Sieve the flour, corn flour and cocoa. Set aside

In a stand mixer with the beater attachment, cream the butter to light and fluffy. This will take about 4 mintues. After sieve in the icing sugar and carefully increase the speed on the stand mixer to combine with the butter. This final mixture should be almost white and very fluffy by the end.

Beat in egg whites to combine. After on a low speed add flour, corn flour and cocoa mixture until just combined to a soft dough.

Fit a piping bag with a large star nozzle. Place some of the dough into the piping bag and pipe 2 to 3 small star dots next to each other on the baking tray. This makes one half of a cookie. Repeat with all the dough. Bake in oven for 10-12 mintues. Leave them to harden on the tray until completely cool.

At this time prepare the ganache. In  small sauce pan bring cream to the boil. Pour cream slowly in to the white chocolate while stirring at the same time to emulsify the two. Keep stir until combined. Stir in green tea powder until complete combined. Set aside in fridge to set.

Once ganache is firm spread a small amount on the flat side of one cookie. Sprinkle with black salt or roasted sesame seeds. Pair up with another one and press together to form one cookie. Store in a air tight container.

'Dark Chocolate Sable with Black Salt Green Tea Ganache' have 19 comments

  1. May 25, 2015 @ 11:07 pm Nathaniel

    These look amazing Belinda! They look so fancy. I 100% understand the hectic life of work/school/blogging. If only we could get paid thousands of dollars to make food in our pajamas. 🙂


  2. May 26, 2015 @ 7:41 am saltandserenity

    I love how your brain works! The use of black salt with a green tea ganache is so unusual. I never would have thought of piping 2 or 3 star cookies right next to each other to make them bigger. Great idea. And I love the salt sprinkling GIF. May have to steal that for my blog!!


    • May 27, 2015 @ 7:39 pm themoonblushbaker

      You do not have to steal it 🙂 The magical GIFs are for enjoyment. Thanks love!


  3. May 26, 2015 @ 11:28 am Thalia @ butter and brioche

    I think you’ve exceeded Pierre Herme’s classic sables a thousand times over here Belinda… these look EPIC and that green tea ganache sounds heavenly. No wonder you’ve gone into the pastry field – you have natural talent! Xx


    • May 27, 2015 @ 7:47 pm themoonblushbaker

      Thalia I was inspired by your post of PH’s sable that you did! They looked so good I went out to get the book! Thank you for saying I belong in the pastry field!


  4. May 26, 2015 @ 5:39 pm Medeja

    This recipe is fantastic! Especially green tea ganache.. Yummy!


  5. May 26, 2015 @ 5:51 pm June @ How to Philosophize with Cake

    That is great–I didn’t know being a pastry chef was muscle building! 🙂 Hope you are doing well! These cookies look awesome, love the flavors you used in the ganache 🙂


    • May 27, 2015 @ 8:27 pm themoonblushbaker

      Green tea and chocolate are on of my faves; I am surprised me more it took me so long to think of this! Thanks June!


  6. May 26, 2015 @ 9:10 pm Tori@Gringalicious.com

    So in love with these right now! I clearly need to try making sables one of these days because these look fab!


  7. May 27, 2015 @ 1:58 am George in Quito

    Your ganache reminds me a bit of Kevin Lynch’s opera cake. As always, great pix. I agree with Thalia: intriguing sable. At work, have fun and keep in mind General Stilwell’s personal motto: “Don’t let the bastards grind you down.”


    • May 27, 2015 @ 8:34 pm themoonblushbaker

      George I am so grateful of your comment. I really needed a boost this morning 🙂


  8. May 27, 2015 @ 9:53 am kearin @ the winsome baker

    These look amazing – I am loving green tea in everything at the moment! Also a sucker for an interesting new ingredient – black salt here i come!


  9. July 26, 2015 @ 4:31 pm Claudia | Gourmet Project

    this is such an intriguing recipe, your work experience is giving great, winderful results! And,btw, beautiful pics!


  10. August 19, 2015 @ 10:38 am Ruby

    I love black salt, Ive been using it for a while now but putting it with green tea flavourings! amazing idea. These look gorgeous 🙂


  11. October 8, 2015 @ 7:21 am The-FoodTrotter

    I freshly discovered your blog, it’s so beautiful and so little dark chocolate & green tea biscuits are gorgeous!


  12. January 17, 2016 @ 6:56 am Sharai

    First of all, this looks like they are ready to be sold per portion! Amazing.

    Im now slowly starting with my own pastry company and hopefully expend the bakery next to my own lunchroom. Everything should be made with biologic and socially responsible products and everything the traditional farmers kind of way.

    These kind of fancy cookies fit perfectly in the lunchroom besides the coffee.

    Sorry for all the info about me, but just wanted to let you know that pastry bakers like you inspire a lot of people.

    Im fan! Regards from Amsterdam☺️


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