Strawberries Coated in Matcha White Chocolate

Chocolate won't cling to a wet strawberry. Before making these fresh-fruit matcha sweets, dry all twelve large berries, then coat them with 7 oz (200 g) white chocolate and about 1 tbsp (6 g) matcha. Allow 45 minutes, including 25 minutes in the refrigerator.

• Preparation 15 minutes
• Melting the chocolate 5 minutes
• Setting 25 minutes
• Total 45 minutes
• Yield 12 strawberries
• Equipment colander, clean kitchen towel, baking sheet, parchment paper, saucepan, narrow dry heatproof bowl, fine sieve and spatula

We mix the tea into white chocolate so the coating keeps its color. The strawberry remains the center of each bite.

Matcha-coated strawberry ingredients

• 12 large strawberries with stems, about 10.6 oz (300 g)
• 7 oz (200 g) white baking chocolate
• About 1 tbsp (6 g) matcha

How to coat strawberries in matcha chocolate

1. Rinse the twelve strawberries in the colander.
2. Dry each one well with the clean towel, leaving the stem attached.
3. Line the baking sheet with parchment paper.
4. Chop the 7 oz (200 g) white chocolate.
5. Bring about 3/4 inch (2 cm) water to a gentle simmer in a saucepan.
6. Set the chocolate in a dry bowl above the water, without letting them touch.
7. Melt the chocolate for about 5 minutes, stirring gently.
8. Take the bowl off the heat.
9. Sift about 1 tbsp (6 g) matcha over the melted chocolate.
10. Mix until the green coating is even.
11. Hold a strawberry by its stem and dip two-thirds of it into the matcha chocolate.
12. Let the excess drip back into the bowl.
13. Place the berry on the baking sheet and repeat with the other eleven.
14. Refrigerate the sheet for 25 minutes, until the coating is firm.

We prefer leaving the stems on, so we can dip the fruit without touching the chocolate. If a strawberry is too small to hold this way, rest it on a fork. A surface that's still damp prevents the chocolate from adhering evenly.

Which tea goes into the strawberry coating?

For a green coating that doesn't hide the fruit, we choose Essence powder in white chocolate. The strawberry brings acidity; if it's very ripe and sweet, the tea will be more subdued. We keep the powder in the chocolate instead of sprinkling it over the fruit.

How do you keep the coating even?

Use a bowl narrow enough to give the melted chocolate some depth. We suggest dipping only two-thirds of each berry, keeping the stem clean and making it easier for the 7 oz (200 g) chocolate to cover all twelve. Too thick a layer can hide the strawberry.

Our tip. Take out only the strawberries you'll serve right away. Fresh fruit makes the coating less neat if it sits at room temperature for long.

Allergens. White chocolate contains milk. Check its label for soy and possible tree nuts.