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["Spread out a layer of white chocolate in small ceramic dish or heavy plastic container. Put in microwave and cover lightly (not tight saran or a cover that snaps shut). At medium power, heat for 2 minutes. Stir with rubber spatula til chocolate is all melted , or repeat process til all melted. Should be smooth, shiny and loose. Remove dish from microwave; and add matcha, stirring with fork til smooth. If chocolate is not very loose, try further microwaving. a bit longer. Fill molds or add krispies and pistachios and then fill molds.", "Use a narrow rubber spatula or teaspoon to fill the molds, taking care that the chocolate fills in the leaf stem. This is messy going! After the molds are filled, finish by holding straight up at a 90 degree angle a metal pastry scraper or dough scraper (or a 'graduated icing spatula',held sideways on its edge) and dragging it across the surface of the stationary mold, taking the extra chocolate drippings with it. Refrigerate the mold a minimum of 1/2 hour til leaves set up. Leaves will pop out easily. If you have more chocolate, remelt it, fill mold, chill and pop out as before.", "****There are many sizes and shapes of leaf molds available on-line. but you can also use things like mini muffin tins as a mold, or just pour the chocolate mixture into any (non-stick sprayed) dish or pan, let set, chill, and cut into any shapes you like.
