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25minutes
Finely chop the chocolate with a kitchen knife.
Sift the matcha into small pieces and add fresh cream little by little to make it smooth.
Put the cream from 1 in a water bath, and when it gets warm, add chopped chocolate and dissolve it.
Pour into a mold and refrigerate for at least 4 hours.
Remove from the mold and cut into pieces that are easy to eat.
Decorate with powdered sugar or matcha if you like.
White chocolate should be 100% cocoa butter.
When adding fresh cream to matcha, add the fresh cream little by little and mix to avoid lumps.
I am using a 16x16 square shape. If you lay a piece of paper on the mold, you can take out the hardened chocolate cleanly.
In the video, the chocolate divided into 6 equal parts is further divided into 6 equal parts to make 36 pieces.
It does not have to be decorated with matcha or sugar.
Refrigeration time is not included in the required time.
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