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This Nama chocolate is super super easy to make. It has smooth and delicate, melt-in-the-mouth texture with the mild yet impressive taste from green tea and sakura/ cherry blossoms flowers.

TOOLS: 1 box or mould 10 x 10 cm (4 x 4 in.) and parchment paper to line the mould

INGREDIENTS

16 salted sakura flowers (optional)
12 g matcha/ green tea powder
1 - 2 g sakura leaf powder (optional)
70 ml (67 - 68 g) whipping cream with 30 - 40% fat
20 g unsalted butter
200 g white chocolate
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MUSIC: As we go - The 126ers - From YouTube Music Library

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