Pistachio Matcha White Chocolate (Printable version)

Creamy white chocolate combined with matcha swirls and crunchy pistachios for a sweet, earthy treat.

# What You'll Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Swirl & Topping

02 - 2 tsp sifted matcha powder
03 - 2.1 oz shelled unsalted pistachios, roughly chopped

→ Optional

04 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water (double boiler). Stir gently until melted and smooth. Remove from heat, add the remaining one-third (3.5 oz), stirring until fully melted and glossy. Keep temperature below 88°F (31°C) for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray. Using a spatula, spread it into a rough rectangle approximately 0.4 inches (1 cm) thick.
04 - Immediately sift matcha powder in small patches over the white chocolate. Use a skewer or toothpick to swirl the matcha into decorative patterns.
05 - Evenly sprinkle the chopped pistachios over the surface. If desired, lightly sprinkle flaky sea salt on top.
06 - Gently press pistachios into the chocolate surface to ensure adhesion.
07 - Allow to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Once set, break or cut into 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Tips:

01 -
  • It looks restaurant-quality and tastes sophisticated, but you can make it while your coffee brews.
  • The contrast of creamy chocolate, earthy matcha, and crunchy nuts hits every craving at once.
  • It's naturally gluten-free and vegetarian, so it works for almost anyone at the table.
02 -
  • Tempering might sound fancy, but it just means controlling the chocolate's temperature so it sets with a crisp snap instead of a dull, crumbly finish—this one trick transforms homemade bark into something that feels professional.
  • Don't sift matcha directly from the container; always sift it first, or you'll end up with little clumps of powder that won't dissolve smoothly into the chocolate.
03 -
  • Use a silicone mat instead of parchment paper if you have one—the bark releases even more easily and you'll feel like a pro.
  • If you're nervous about tempering, invest in a cheap kitchen thermometer; just knowing the temperature removes so much of the guesswork and anxiety.
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