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Matcha Chocolate

with raspberries + coconut

  • 1- 2 teaspoons of Tea Lab's Ceremonial Matcha.
  • 2 bars of good quality white chocolate
  • 100 grams of freeze dried raspberries
  • 100 grams of toasted coconut chips
  • Loaf tin lined with greaseproof paper
  • Using a loaf tin ( great shape for a chocolate bar ) cut out the shape of the base and line with greaseproof paper.
  • Break the white chocolate into small chunks, and slowly melt in a glass pyrex bowl, over a saucepan filled with boiling water. Keep on a low flame to ensure the chocolate doesn't over heat. Continue to stir until all the chocolate has melted.
  • Once the chocolate has fully melted, remove from heat and sieve the matcha slowly into the chocolate. Mix until the desired colour and taste is achieved.
  • Add 3/4 of the crushed raspberries and toasted coconut chips to the chocolate mixture. Reserve the remainder to decorate the top.
  • Pour the chocolate mixture into the tin, so the chocolate is evenly spread.
  • Decorate with the remaining freeze dried raspberries and coconut by pushing them gently into the mixture. Refrigerate for 1.5-2 hours until set.

Featured Tea:

Organic Ceremonial / Matcha Green Tea

Our Japanese Ceremonial Matcha is 100 % organic with a delicate, smooth taste.

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