Prep- 20 mins | Cook- 5 mins (Chill 3+ hours)

with cacao nibs, goji, and poppy seeds. (Makes around 30 chunks)

These bright and festively coloured chunks are heaven, and the topping is made up of an  antioxidant medley! I love the way they look and make a great dessert option as part of canapés / finger food. Feel free to experiment with toppings; dried fruit, nuts, chia, candied peel etc. would all work wonderfully here.



400g white chocolate (must contain cocoa butter), chopped finely or blitzed in a food processor

125ml whipping cream

30g unsalted grass-fed butter, finely chopped

2 tbsp Matcha green tea powder, premium grade or organic

1 tbsp poppy seed

1 tbsp goji berries

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1 tbsp cacao nibs

gold shimmer spray, optional



  1. Line a roasting dish or similar with greaseproof paper well enough so that the paper overhangs the edges of the dish (I used a roast pan sized 24.5cm x 19.5cm and 5cm deep)
  2. In a completely dry sauté pan or a deep frying pan , add the cream and over a medium heat warm through until you see small bubbles appear (DO NOT BOIL!).
  3. Remove from the heat immediately and add butter and white chocolate and stir swiftly to combine for a couple of minutes.
  4. Put back onto a low heat and continue to stir making sure everything is thoroughly combined.
  5. Once smooth, sift in your matcha green tea and stir well.
  6. Pour your green chocolate into your prepared dish, shimmy the pan slightly to evenly distribute and tap the dish down on your work surface a few times to eradicate any air bubbles.
  7. Top with cacao nibs, poppy seeds, and goji berries, pressing down lightly to secure them.
  8. Refrigerate for at least 3 hours.
  9. Remove from the fridge and spray with gold shimmer spray in your own design (if using).
  10. Lift the slab out of its dish using the greaseproof paper, and place onto a chopping board.
  11. Use a knife dipped in warm water to portion your chocolate slab into chunks. Keeps for 3-4 days in the fridge, and refrigerate until serving.


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