Melt the white chocolate in a water bath, then pour it into a small enough container, so that the level of chocolate is sufficient to dip the biscuits in. Add a teaspoon of matcha powder and mix well. Dip half the Isola Bio wholegrain oat, lemon and chia seed biscuits, in the matcha chocolate, arrange them on a sheet of parchment paper and decorate them with chopped hazelnuts, chia seeds and a pinch of salt. Let the chocolate harden and you’re done!
Recipe created by GNAMBOX for Isola Bio