Sometimes it’s nice to think outside the (chocolate) box. Who says people should wear matching socks (I personally hardly ever manage to), or that we should save dessert until the end of the meal (guilty again), or that our chocolate should be either white or brown!? Why can’t chocolate be green instead? Or any other colour for that matter?
A couple of months ago I went on the most amazing raw chocolate making workshop. As much as I love running workshops, it’s so much fun and so refreshing to be learning from other people because let’s face it, no one knows everything and we all have to much to learn from each other. One thing I took away from that day was that there are so many delicious ways to jazz up your chocolates, from coloured powders, to natural flavouring extracts and things like curry spices!
Now I’m not going to go too crazy on you, but I urge you to try these matcha white chocolates. The almost bitter flavour of the matcha is really complemented by the sweetness of the maple and vanilla and the creaminess of the cacao butter and cashew butter, leaving you with a serious taste sensation.
These not only look like little green jewels, but they taste amazing, are packed with good ingredients and are guarantee to wow your friends and family!
- 1/2 cup cacao butter
- 2 tbsp cashew butter
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp matcha powder