• 200 g white chocolate (100:100)
  • 50 g bitter chocolate
  • 250 ml cream 30% (100:50:100)
  • 250 ml powdered milk (100:50:100)
  • 2-3 teaspoons of matcha powder

Boil the cream, then put in white chocolate (100 g, cut into cubes) and mix it together. Then put powdered milk and mix. Put the mass into form and leave it in the fridge to congeal. Do the same with bitter chocolate and remaining white chocolate and let it cool.

Cut he chocolate block into 4×4 squares and coat it in matcha powder. The chocolates should be served cold, like truffles.

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