Line a 20 x 20 cm - 8" x 8" baking dish with baking paper and keep it aside.

Chop the white chocolate and butter into small pieces.

Pour the heavy whipping cream into a small saucepan and bring it almost to a boil, then remove from the heat.

Add the white chocolate and butter and mix well.

Once the mixture is smooth, add 2 tbsp of green tea powder (matcha) into the mixture. Mix until the color is homogeneous.

Pour into the prepared baking dish. Tap the baking dish a few times on the kitchen benchtop to remove any air bubbles and flatten the surface with a rubber spatula, if necessary.

Refrigerate for 4 to 5 hours (or overnight).

Lift the baking paper to remove the matcha chocolate from the baking dish. Run a sharp knife under hot water to warm up the blade and wipe it dry completely.

Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.

Dust 2 tsp of green tea powder (matcha) on top of the chocolates.

Store in the fridge and serve chilled.