Green Tea Chocolate

• Produce

  • 2 tbsp Green tea

• Dairy

  • 25 g Butter, unsalted
  • 125 ml Heavy whipping cream
  • 400 g White chocolate* (i used 4 lindt white chocolate swiss classic bars

• Other

  • 8 " x 8" (20 x 20 cm baking dish lined with parchment paper

Found on justonecookbook.com

Ingredients

• 400 g (14 oz) white chocolate* (I used 4 Lindt White Chocolate Swiss Classic Bars)
• 125 ml (1/2 cup) heavy whipping cream*
• 25 g (2 Tbsp.) unsalted butter
• 2 Tbsp. green tea powder (matcha) + 2 tsp. or more for sprinkling
• 8 x 8 (20 x 20 cm) baking dish lined with parchment paper

Directions

• Chop the white chocolate into small pieces so it will melt quickly.
• Cut the butter into small pieces.
• Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
• Immediately add the white chocolate and butter. With a rubber spatula, mix all together.
• The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
• Once the mixture is smooth, sift and add 2 Tbsp. green tea powder (matcha) into the mixture.
• Mix and combine together until the color is homogeneous.
• In a prepared 8” x 8” baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.
• 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).
• 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.
• Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.
• Dust 2 tsp. green tea powder (matcha) on top of the chocolate. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.