We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea's antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can't hurt! This recipe was inspired by Mary's…