If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it's fully melted.*If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.*
Once melted, remove the chocolate from the bain-marie and sift in the matcha powder. Mix until no powder or lumps remain.
For matcha chocolate chunks, pour the melted matcha white chocolate out onto a silicone or parchment-lined baking sheet. Spread it out with a spatula until it's roughly a ¼-inch thick. Then pop the chocolate in the freezer for 20 minutes.For matcha chocolate chips,pour the melted matcha white chocolate into a squeeze bottle** or piping bag fitted with a ⅛" piping tip. You could also use a large zipper bag with the corner cut to size.Pipe the chocolate in small dots onto a silicone-lined baking sheet. It's okay if they're messy and the chocolate runs in between the dots. Next, freeze the chocolate chips for 15 minutes.
For the chocolate chunks, use a large knife to chop the solid chocolate bar up into chunks whatever size you'd like for your recipe.For the chocolate chips, bend the silicone mat to help you pull the chips off.
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Notes
* If you are tempering the white chocolate, you must use the 2-ingredient white chocolate. Melt ¾ of the white chocolate over a bain marie. Once it reaches 110F (check it using an instant-read thermometer), remove it from the heat and add the rest of the chocolate and continually stir until it reaches 87F. It is ready to use at this temperature.** My preference is the squeeze bottle. It is the least messy and most precise. If using a zipper bag, know that it will be a messier process, but you will still get chips that are good enough to use.This recipe is easily scaled. Double the recipe with successful results.