Green Tea Chocolate

A smooth Japanese-style matcha white chocolate ganache set firm and cut into squares, dusted with green tea powder.

Ingredients

1/3 cup	80 ml	heavy cream
11 oz	310 g	white chocolate chips
1 tsp	5 ml	vanilla
2 Tbs	30 ml	butter
1 1/2 Tbs	23 ml	green tea powder (matcha), plus 1 tsp more for dusting

Heat the heavy cream in a small saucepan over medium heat until just about to simmer. Remove from heat.
Meanwhile, place the white chocolate in a large mixing bowl. Pour the hot heavy cream over the chocolate and stir with a rubber spatula until melted. If the chocolate is not melting and the mixture gets cold, microwave 10 seconds at a time and stir.
When the chocolate and cream are well combined, add the vanilla and butter. Stir gently until smooth and creamy.
Sift the green tea powder right on top of the chocolate mixture and stir gently until combined, with no lumps and very smooth.
Pour the green tea chocolate into an 8"x8" baking pan lined with parchment paper. Spread the top evenly and refrigerate for 2 to 3 hours.
When set and hardened, remove from the pan and peel off the parchment. Cut into 1"x1" squares (or any size you like).
Dust with the remaining green tea powder. Store in an airtight container in the refrigerator, but it tastes best at room temperature.