-
1
Preparation: Line cellophane wrap on a small container.
-
2
Chop up the Chocolate finely.
-
3
I think you can see that I just broke the chocolates and threw them in the pan..
-
4
Mix: Put milk in a pan.
-
5
Heat it up not letting it come to a boil.
-
6
Add too and mix slowly to break the lumps while heating it up in low heat .
-
7
Cook it like you are boiling it down.
-
8
Chill: When they are mixed, pour the mixture into the container.
-
9
Cover with a cellophane wrap tightly sticking it to the surface of the mixture.
-
10
Chill in the refrigerator.
-
11
Finishing When it is hard, take it out of the container and sprinkle a small amount of matcha.
-
12
Cut with a warmed knife or slice with string.
-
13
It is soft, so it would be easier to cut if you sprinkle matcha while cutting.
-
14
Point.
-
15
When it is doesn't firm up, put it in the freezer while checking on it, or sprinkle matcha on and chill so that the matcha will absorb the moisture.
-
16
It will firm up.
-
17
It is written in the recipe to use a small pan.
-
18
I make it with a little bit more milk, but so far it hasn't affected the recipe.
-
19
Chocolate version.
-
20
This one too is also delicious .
