Ingredients

300gr white chocolate

1 tablespoon matacha powder

3 tablespoon freeze dried strawberries

1 drop red food colouring

1 teasepoon salt darker

Method

Line a large baking tray with parchment paper . Using a food processor blend the freeze dried strawberries until they reach a crumb – like texture. Roughly chop the white chocolate into smaller pieces and place into a large heatproof bowl

Place the bowl over the saucepan of simmering water in order to melt the chocolate , ensuring that the bottom of the bowl does not touch the surface of the water . Once half of the bowl does not touch the surface of the water . Once half of the chocolate has melted, remove the bowl from the heat allow the remaining of the chocolate using the residential heat .

Reserve about a tablespoon of the melted white chocolate in a small bowl . Add the drop of the food coloring in order to achieve a pink shake and mix in the processed freeze – dried strawberries . Sift the matcher powder into a large bowl with the majority of the melted white bowl and mix well . Spread the mixture evenly onto a lined baking tray Pour the reserved white chocolate on top of the matcha mixture .

Scatter the sea salt flakes over the mixture and use a chopsticks or large toothpick to create a decorative swirl .

Scatter the sea salt flakes over the mixture and refrigerate for 15 minutes or until the chocolate had set .

Break or cut the chocolate bark into pieces or serving of the desired size and garnished with additional strawberries and mint if desired

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