Ingredients
½cupboiling water
2bagsLipton Matcha Green Tea
1cupsugar
16ozwhite chocolate,finely chopped
½cupfreeze dried raspberries
Preparation
Line a sheet pan with parchment and set aside.
Pour ½ cup of boiling water over 2 Lipton Matcha Green Tea tea bags, then steep for 2 minutes.
Combine tea with sugar, and cook over low heat until a candy thermometer reads 235 degrees F. Set aside to cool.
Microwave ¾ of the white chocolate in a heat-proof glass bowl on high for 30 seconds at a time, stirring every time with a spatula. Once melted, add the remaining chocolate and stir until completely incorporated. If necessary, microwave the chocolate again for 10 to 15 seconds.
Pour the melted chocolate onto the parchment-lined sheet pan. Quickly drizzle about 2 to 3 tablespoons of the matcha green tea syrup over the chocolate.
Using a chopstick or skewer, make decorative swirls with the white chocolate and the matcha syrup. Sprinkle crushed freeze-dried raspberries on top.
Refrigerate for 30 to 40 minutes, until chocolate is set and can be broken into chunks.
Serve and enjoy!
