Rebecca Frey

Contributing Editor

Rebecca Frey is a freelance recipe developer, food photographer, stylist, and classically trained pastry chef. She is a graduate of Le Cordon Bleu London, where she earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma). She also holds an MSc in Culinary Innovation from Birkbeck, University of London, and a Professional Chocolatier's Certificate from Ecole Chocolat. Her credits include Serious Eats, The Spruce Eats, Wine Enthusiast, Vitacost.com, Edible Communities, and others. She also shares recipes on her own blog, Baste Cut Fold, and on Instagram: @bastecutfold.  In a parallel life, Rebecca is also a professional costume designer and wardrobe stylist who has worked on Broadway and in London’s West End, and on many popular television shows.

How to Make Matcha Chocolate Truffles

These aren’t your average chocolate truffles — they’re green, gorgeous, and packed with surprising flavor. Read how to make matcha chocolate truffles that blend creamy chocolate with bright, grassy matcha notes.