Instruction

1. In a saucepan over medium heat, bring your heavy cream into a simmer and watch until it looks like it’s about to go into a boil. Immediately remove from heat and add in the white chocolate pieces, mixing until melted. Add in the butter and stir until mixture is smooth. (Alternatively, you can place your chocolate and whipped cream in a clean and very dry bowl over simmering water. Melt and combine everything together, adding butter halfway through the melting process. Mix until smooth.)

2. Sift in the matcha green tea powder and mix again until well-combined. Line an 8×8-inch baking pan with parchment and pour in the green tea chocolate mixture. Bang the baking tray on the counter a few times to remove air bubbles and even out the surface of the chocolate. Refrigerate for at least 4 hours, preferably overnight.

3. Once chocolate is set, take out the green tea chocolate from the baking tray using the parchment paper. Run a sharp knife under hot water to warm up the knife and wipe it dry completely before cutting into the chocolate. Divide the chocolates into desired sizes. (You may need to run the knife back under water and wipe it off if the chocolate starts sticking to the knife. And you may need to refrigerate the chocolate again if they start to soften up too much at room temperature that’s too warm.

4. Dust some matcha green tea powder on top of the chocolates before serving. These chocolates should be served chilled and should be stored in the fridge if not being eaten. They will keep in the refrigerator for 3 days.