Matcha (Green Tea) Nama Chocolate

This is adapted from Just One Cookbook. A copycat to the Japanese Royce Nama Chocolate.

Ingredients

Good quality white chocolate - 14 oz (400 g)
Heavy whipping cream - 1/2 cup (125 ml)
Butter - 2 TBSP (25 g)
Matcha powder - 2 TBSP + more for sprinkling

Steps

1. Chop the butter and chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line an 8" x 8" baking dish (I used a 21cm x 21cm pan) with parchment paper. Choosing the right size tray is important for the height of chocolate.

3. Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see small bubbles around the saucepan, remove from the heat.
4. Add the butter and chocolate and stir till the chocolate and cream are completely combined.

5. Once the mixture is smooth, sift and add 2 Tbsp. green tea powder into the mixture.

6. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 45 minutes.

7. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. Run the knife under hot running water and dry completely before each cut.

8. Sprinkle the matcha powder and serve it chilled. You can keep in the refrigerator for 2-3
days.