8
30 min
15 min
45 min
300 g white chocolate, roughly chopped
1 tsp Sipology’s matcha powder
18-20 fresh strawberries, rinsed and pat dry completely
Line a baking sheet or cutting board with parchment paper and set aside.
Melt the white chocolate with a double boiler or by microwaving in 15-20 second intervals, stirring in between each interval until it’s completely melted.
Add matcha to the melted white chocolate and stir until thoroughly mixed.
Grasp a strawberry by the leaves and dip it into the matcha chocolate until almost completely submerged. Lift it out and shake any excess chocolate off. Place the strawberry on your parchment-lined board. Repeat with the rest of the strawberries.
Transfer the leftover chocolate to a piping bag and snip the tip off. Drizzle the strawberries with the chocolate in a side-to-side motion.
Let the chocolate harden completely at room temperature (approx 15 minutes) before peeling them off the parchment paper.
You can leave them in a cool place at room temperature for 1 day. But if you want to keep them for longer than 1 day, you’ll have to refrigerate them. Leftovers can be stored in the fridge for up to 2 days, but best enjoyed day-of.
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