Melt the butter and marshmallows

• Melt the butter in a saucepan over low heat.
• Add the marshmallows and stir until completely melted.

Add the milk powder

• Add the skim milk powder to the melted marshmallows and mix until smooth.

Incorporate the dry ingredients

• Turn off the heat and add the crushed biscuits, roasted almonds and freeze-dried fruit.
• Mix until everything is evenly coated.

Shape the filling

• Press the mixture into a dish, filling it completely with no gaps.
• Dust the surface with skim milk powder and refrigerate until firm.

Cut and dust with matcha

• Unmold the firm candy and cut it into pieces.
• Sprinkle with matcha powder.

Coat in chocolate

• Melt the chocolate slowly over a simmering water bath.
• Coat each piece completely with the melted chocolate.

Chill and decorate

• Refrigerate for 1 hour to harden the chocolate.
• Paint the surface with edible gold leaf.