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Matcha White Chocolate Dipped Strawberries

Author Danijela Armitage
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Ingredients:  

  • 200g high quality white chocolate, in block form
  • 1 tsp coconut oil
  • 1 Tbsp matcha powder, or more to taste
  • Fresh strawberries (I used around 450-500g)

Method:

  • Line a baking tray with baking paper. Make room in the fridge for the incoming tray.
  • Melt white chocolate. You can do this two ways - bain marie or by the microwave.
    To melt bain marie style, start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Sit over a small stove-pot of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. The bowl and water in the stovetop shouldn’t touch – but the heat that comes up will melt the chocolate! Once melted, turn off heat.
    To microwave, start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Microwave for 30 seconds, remove the bowl, give it a shake and then microwave again for shorter bursts - 15 seconds - until the chocolate has melted.
    White chocolate can melt very quickly - keep an eye on it!
  • Mix coconut oil into white chocolate until smooth. Repeat with the matcha powder.
  • Dunk strawberries into the melted chocolate. Allow excess chocolate to drip off. Place on the tray. Repeat until strawberries are finished.
  • If you have any leftover chocolate, you can add some coconut oil to thin, and then drizzle over the strawberries.
  • Place strawberries in the fridge to harden. Enjoy on the day they're made.