Directions: 

1.   Melt white chocolate on the bain-marie (water bath) or in the microwave.

2.   Add ½ teaspoon of Matcha powder (or less, depending on desired flavour intensity) and food colour (optional), mix well.

3.   Put 1/3 coloured chocolate into the piping bag.

4.   Dip one side of cooled croissant into the rest of the coloured chocolate and put on the baking paper or grid for a 5-15 min to dry.

5.   Keeping 15-20 cm away from the product, decorate croissants with a piping bag as shown on the picture.

6.   For intense flavour garnish with Matcha powder on top (optional).

TIP: To create delicate thin lines, cut a very small bite of the piping bag’s corner.