INGREDIENTS

• White Chocolate Matcha Bomb Shell
• • One 12 oz pack of white melting chocolate
• • 1 tsp Aiya Culinary Grade Matcha powder
• • Edible gold
• • Crushed peppermint (optional)
• • Half sphere silicone mold with 6 cavities
• • Edible glitter (optional)
• Filling
• • 1 Aiya Matcha To Go Stick per Matcha bomb
• • 1-2 tsp crushed peppermint (optional)
• Serving
• • 8-10 of steamed/simmered milk of choice per Matcha bomb

DIRECTIONS

• White Chocolate Matcha Bomb Shell
• 1. Heat white melting chocolate in the microwave on 30-second intervals, or over a double boiler.
• 2. Once chocolate has melted, scoop half of it into a separate bowl, making sure to keep warm.
• 3. Whisk 1 tsp Aiya Culinary Grade Matcha powder into the remaining white chocolate, until combined.
• 4. Transfer both of the melted chocolates, to working station.
• 5. Then, paint the inside of each mold cavity with swirls of edible gold.
• 6. Pour one spoonful of white chocolate into the bottom of the silicone mold sphere cavity, followed by one spoonful of the Matcha infused chocolate.
• 7. Use the back of a small spoon or a pastry brush to pull the chocolate from the bottom of the mold cavity up to the top edges of the cavity, making sure the full half sphere is covered in chocolate.
• 8. Repeat steps for all 6 half sphere cavities, making sure there’s enough chocolate in each cavity, that the color of the mold is not showing through.
• 9. Once all cavities are filled and covered in chocolate, flip the silicone mold over and shake out any excess chocolate onto a piece of parchment.
• 10. Reserve excess chocolate for drizzling over the top of each chocolate bomb. (Transfer the chocolate to a tipless piping bag and keep in warm water so it doesn’t harden.)
• 11. Wipe any excess chocolate off the edges of the mold and then transfer to the fridge for 15-20 minutes to harden.
• 12. Once fully chilled and hardened, begin heating water in a pot on the stove. This will be used to connect each half chocolate sphere to form the Matcha bombs.
• 13. Once water is simmering, put plate on top of the pot of simmering water. This will form a warm surface for melting the edges of each half sphere for connecting the Matcha bombs.
• 14. Remove the hardened silicone mold from the fridge and place on a solid surface with Aiya Matcha To Go sticks and crushed peppermint and warmed pot of water/plate.
• Filling
• 1. Working quickly, remove two chocolate spheres from the silicone mold at a time.
• 2. Flip one chocolate half sphere round side up and place on top of the warm plate turning once to form a clean edge.
• 3. Remove half sphere from plate and fill with 1 pack of Aiya Matcha To Go and a spoonful of crushed peppermint, working quickly.
• 4. Flip the second chocolate half sphere round side up and place on top of warm plate turning once to form a clean edge.
• 5. Then attach both heated half spheres together to form a white chocolate matcha sphere/bomb.
• 6. Repeat steps for each white chocolate Matcha bomb.
• 7. Then drizzle with reserved chocolate and crushed peppermint and a dusting of edible glitter.
• 8. Transfer assembled Matcha bombs to the fridge for at least 15 additional minutes to set.
• 9. Keep refrigerated until ready to serve.
• Serving
• 1. Place one white chocolate Matcha bomb into each mug. Pour simmered or steamed milk of choice over the Matcha bomb. The Matcha bomb will melt when it comes in contact with the hot milk, exposing the Matcha To Go and crushed peppermint. Stir together for a delicious holiday Matcha hot chocolate!
• 2. You can also give the Matcha bombs away as holiday gifts! Wrap them in cello bags tied with festive ribbon and tags.
• 3. Enjoy!