Frozen matcha white chocolate strawberries: the Tokyo trend, Belgian chocolate style
Matcha is everywhere, from Tokyo's cafés to our Instagram feeds. This time, it meets strawberries and Belgian white chocolate in a fresh, crunchy, melt-in-the-mouth bite. Three ingredients, a few minutes of preparation and a short spell in the freezer are all it takes for a dessert you'll make again and again.
Why we love these matcha white chocolate strawberries
The strawberry brings its fresh, tangy flavour. The matcha white chocolate wraps it in a smooth sweetness with green, vegetal notes. The cold does the rest: a shell that cracks between your teeth, then a juicy heart.
For this recipe, we use our white chocolate bar with matcha tea. It combines Belgian white chocolate with organic matcha tea from Japan. The matcha is already blended into the chocolate: no powder to add, no lumps, just melt and go.
Ingredients
- 500 g fresh strawberries
- 2 Café-Tasse white chocolate bars with matcha tea (2 × 85 g)
- 1 Café-Tasse Petite Gourmande white chocolate raspberry (25 g), for the finishing touch
The recipe, step by step
- Wash the strawberries, dry them carefully with kitchen paper, then hull them.
- Break the bars into pieces and melt them in a bain-marie over low heat, stirring. White chocolate is delicate: take it off the heat as soon as it is smooth.
- Push each strawberry onto a bamboo skewer and dip it completely in the melted chocolate. Let it drip for a few seconds.
- Remove the skewer and place the strawberries on a tray lined with baking paper, making sure they don't touch.
- Grate the Petite Gourmande white chocolate raspberry over the strawberries while the matcha chocolate is still soft: the pink shavings will stick to it.
- Put the tray in the freezer for 15 to 20 minutes.
- Enjoy straight away, when the shell has set and the heart is still fresh.
Want to see the recipe in action? Watch the video on our Instagram.
Our tips for perfect strawberries
- Bone-dry strawberries: the smallest drop of water makes melted chocolate seize and stops it from sticking.
- Just-melted chocolate: overheated white chocolate turns pasty. Low heat and patience.
- The right timing: after more than 20 minutes, the strawberries start to freeze through and lose their juiciness.
- The right moment to grate: grate the Petite Gourmande right after dipping. Once the chocolate has set, the shavings won't stick.
When to serve them
These frozen strawberries make a light dessert after a summer meal, an afternoon treat or a mignardise with coffee. They are also a hit on an aperitif buffet or at a brunch with friends.
Frequently asked questions
Can I prepare the strawberries in advance?
They are best enjoyed straight from the freezer. If you make them earlier, leave them at room temperature for a few minutes before serving.
Can I use other fruit?
Yes: raspberries, banana slices or clementine segments work just as well.
Do I need to add matcha powder?
No, the Café-Tasse bar already contains matcha tea. That's the whole point: a simple recipe, no measuring.
Your turn
Tried the recipe? Share your creation on Instagram and tag us, or watch our video again. And so you never run out, discover our white chocolate bar with matcha tea 85 g in the Café-Tasse shop.