Kelly’s Matcha “Nama” Chocolates

In a small saucepan or frying pan, heat heavy cream until hot but not boiling. Turn heat off. 

Sift matcha powder into mixture to avoid clumps, and stir with spatula until combined. Don’t use a whisk, or you’ll end up with clumps of bitter matcha powder in your chocolate. 

Pour mixture into a heat-resistant square or rectangular dish lined with parchment paper. Smooth top with spatula, and pop any air bubbles if needed with either a toothpick or butane torch. 

Wrap in plastic wrap and allow to set in the fridge for 4 hours. 

Remove set nama chocolate from the dish by pulling up parchment paper. Transfer nama chocolate to a sheet of clean parchment paper. Cut edges off, then the remaining square into 16 cubes. Dust cubes with matcha powder to prevent sticking together and to cover any imperfections, such as air bubbles. 

Keep refrigerated until right before serving. Serve alongside the beverage of your choice (this goes well with tea or coffee, but if you enjoy alcohol pairings, this is amazing with a glass of champagne, a little brandy / whisky / whiskey, or some sake).