Originally Posted 20/12/14

White chocolate Matcha wreaths are a simple holiday treat.

I decided to start blogging with a bang! Here is my Christmas treats series, there will be five different recipes over the course of five days to celebrate Christmas. I wanted to begin with a recipe that is very simple. I combined two of my favourite things (white chocolate and tea) to create this recipe. Hope you enjoy!

Ingredients150g + 60g White chocolate (I used Laura Secord white baking chocolate)2 tsp Peppermint Matcha Powder (I got mine from Totem Tea) 
Optional
Powder or oil based food colouring 

Instructions 

Making sure to not add moisture to the white chocolate, chop the chocolate into small pieces,
Place 150g of chocolate into a stainless steel mixing bowl.
Set bowl over a pan of warm water. Stir chocolate constantly so that it melts and does not burn.
Continue stirring the chocolate until completely melted and reaches a temperature of 115 to 118 degrees Fahrenheit 
Remove bowl from pan and stir chocolate slowly. Add some of the extra chocolate if needed and stir until chocolate reaches between 78 and 79 degrees Fahrenheit. The texture of the chocolate should be thick and pasty.
Set the bowl over pan again and stir until the chocolate is warmed to 86-88 degrees Fahrenheit. Do not let the chocolate get to warm.

Assembly 
Add a bit of the white chocolate to the bottom of the silicone mould ( this will be the snow on the wreaths). At this time, you can also set aside a bit of white chocolate to decorate with or you can melt more later.
Add matcha to remaining chocolate. (Taste as you go depending how strong you would like the tea flavour to be) 
Add the matcha white chocolate mixture to mould making sure to not have air bubbles.

Let me know what you think in the comments below. Happy Holidays!