Frog Matcha White Chocolate Covered Strawberries Recipe (with Video)

For the matcha white chocolate strawberries:
1. For the matcha white chocolate strawberries:
2. Insert toothpicks in the top of each strawberry and line up the strawberries on your tray. The toothpicks will be your handles for dipping.
3. In a large microwave-safe bowl, add 10 oz of Ghiradelli white chocolate melting wafers. Heat in 30-second intervals, stirring in between, until fully melted.
4. Set about 1 tbsp of melted chocolate aside in a small microwave-safe bowl. Dye with pink or red food coloring. If using oil-based food coloring, the chocolate will not seize. If using regular food coloring, the chocolate may seize and thicken. You can reverse this by stirring in ½-1 tsp of neutral oil (canola, vegetable) until it smooths out.
5. To the remaining melted white chocolate, mix in ½-1 tbsp matcha powder, adjusting to taste.
6. For froggie matcha chocolate strawberries, dip halfway into matcha white chocolate, gently scrape excess chocolate on side of bowl, then set on lined tray.
7. For regular matcha chocolate strawberries, fully dip into matcha white chocolate, gently scrape excess chocolate on side of bowl, then set on lined tray. If using toppings, add while chocolate is still wet. If drizzling chocolate on top, let chocolate on strawberry dry first. Then, use a knife to drizzle extra chocolate on top.
For froggie decorations:
1. Use a toothpick dipped in the matcha chocolate to draw on eyes on all of the frogs.
2. In a small microwave-safe bowl, melt 2-3 pieces of the Ghiradelli milk or dark chocolate. Dip a toothpick in it and use this to draw on pupils and smiles.
3. If necessary, reheat the pink/red white chocolate until melted. Use a toothpick dipped in this to draw on blush.