INGREDIENTS

• • 14 oz white chocolate, chopped into small pieces
• • ½ cup heavy whipping cream
• • 2 Tbsp unsalted butter
• • 2 Tbsp Aiya Culinary Grade Matcha powder
• • Additional Matcha powder for dusting

DIRECTIONS

• 1. Line an 8” x 8” baking dish with parchment paper.
• 2. In a saucepan, add the whipping cream and heat until it starts to simmer by forming bubbles along the edges but not boiling. Remove from heat.
• 3. Immediately add the white chocolate and butter into the simmered heavy cream and stir until the chocolate is completely melted.
• 4. Sift the Matcha powder into the mixture. Gently fold with a rubber spatula and mix until the color is homogenous and there are no more lumps.
• 5. Pour the chocolate paste into the prepared pan. Spread evenly, cover, and set in the fridge overnight or for a minimum of 4-5 hrs.
• 6. Take out the nama chocolate from the fridge and cut it into preferred sizing using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel). Clean the knife with a damp cloth between each cut.
• 7. Using a fine sieve, dust Matcha powder over the chocolate squares.