Preparation

Chocolate Bars

1. Cover a cookie sheet with parchment paper
2. Using the back of a spoon, spread a thin layer of the melted bittersweet chocolate over the entire cookie sheet.
3. Mix the white chocolate with the matcha and drop small amounts onto the bittersweet chocolate. Draw a toothpick through it to make little spirals.
4. Sprinkle the cranberries, grated coconut and lemon zest over the still melted chocolate.
5. Allow it to cool at room temperature. Once it is solid, cut it up into unequal portions. Store in an airtight container for up to two weeks.

Orange Peels

1. Slice the orange peels into thin strips, approximately 0.5 cm wide (see photo).
2. In a large pot, cover the orange peels with cold water. At medium to high heat, bring to a boil. Let simmer for 1 minute, then remove the orange peels. Repeat the same operation three times (this removes the bitterness from the orange peels). Set aside.
3. In a medium-size pot, bring the tea, sugar and corn syrup to a boil at medium to high heat. Once the sugar is dissolved, add the orange peels. Let simmer at medium to high heat for 25 to 30 minutes or until the syrup thickens. Remove from heat.
4. Remove the orange peels one by one with tweezers. Set them on a clean cooling rack to speed up drying. Leave them to dry for at least 4 hours.
5. Dip one end of each peel into the melted milk chocolate. Place on a piece of parchment paper. Let them cool.
6. Store in an airtight container in the fridge for up to one month.