Matcha Chocolate

Steps

1. Before You Start…Please note that this recipe requires 4–5 hours or overnight of chilling time. Gather all the ingredients. You will also need 1 8- x 8-inch (20 x 20 cm) baking dish and line it with parchment paper.

2. Chop 14 oz white chocolate into small pieces so it will melt quickly.

3. Cut 2 Tbsp unsalted butter into small pieces.

4. Add ½ cup heavy (whipping) cream into a small saucepan and bring it ALMOST to a boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.

5. Immediately add the white chocolate and butter. With a rubber spatula, mix all together.

6. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.

7. Once the mixture is smooth, sift and add 2 Tbsp matcha (ceremoial or culinary grade) into the mixture.

8. Mix and combine together until the color is homogeneous.

9. Into a prepared the baking dish lined with parchment paper, pour the green tea chocolate mixture.

10. Tap the baking dish a few times on the kitchen countertop to remove any air bubbles. Flatten the surface with the rubber spatula if necessary. Refrigerate for 4–5 hours or overnight.

11. Lift the parchment paper to remove the green tea chocolate from the baking dish. Run the sharp knife under hot water to warm up the knife and wipe it dry completely.

12. Slice the 8- x 8-inch (20 x 20 cm) chocolate block into 4 smaller squares, then cut each square into 9 small pieces.

13. Dust 2 tsp matcha (ceremoial or culinary grade) on top of the chocolate. Store the chocolate in the refrigerator until ready to serve. Serve chilled.

14. You can keep the leftovers in the refrigerator for 2–3 days, but it‘s best to enjoy it sooner.