Creamy white chocolate infused with matcha, tangy cranberries, and crunchy pistachios for a sweet bite.
# Components:
→ Chocolate Base
01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tablespoon coconut oil
→ Flavor and Mix-Ins
03 - 2 teaspoons culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)
# Method:
01 - Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
02 - Combine chopped white chocolate and coconut oil in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat.
03 - Sift matcha powder into the melted chocolate and whisk thoroughly until the mixture achieves a uniform pale green color.
04 - Gently fold in dried cranberries and pistachios if using, ensuring even distribution throughout the mixture.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing them slightly apart to create distinct clusters.
06 - Refrigerate the clusters for at least 30 minutes until fully set and firm.
07 - Once set, remove clusters from the tray and store in an airtight container in a cool place.
