Instructions:

1. Take the bag of panna cotta preparation mix and warm it up to around 80°C (160°F).
   Two easy ways to reach this temperature :
   - Microwave: Put directly the bag of the preparation mix (or pour the mix in a high container depending on your convenience) in the microwave for about 2 times 4 minutes at 600W. Turn over the pouch several times while warming.
   - “Bain-marie” or Double Boiler: Regulate water temperature at 80°C (160°F) and put the pouch in the water for about 40 minutes.
2. Once the product is warmed to around 80°C (160°F), pour it into a mixing bowl.
3. Put 4 teaspoons of Matcha powder to the preparation and mix it until the powder is dissolved.
4. Once you obtain a uniform mixture, pour it in 10 verrines or any containers of your convenience.
5. Place the verrines for at least 2 hours in the fridge to solidify.
6. Chop the chocolate bar into multiple slices and spread the chopped chocolate evenly on top of each verrines.
7. Dust lightly each verrines with some Matcha powder.