Matcha White Chocolate Bark Recipe
makes 1¼ pounds of bark, about 12-14 pieces
Prep Time5 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, matcha, nuts
- 8 ounces high quality dark chocolate at least 60% cacao
- 2 cups Pistachios Roasted & Salted roughly chopped
- 8 ounces high quality white chocolate
- 1 tablespoon matcha powder
- optional: flaky sea salt for garnish
Prepare Chocolate
Melt the dark chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the dark chocolate is melted. Stir until all of the dark chocolate is melted. My microwave oven melted the dark chocolate in 2:30 minutes.
Stir half the chopped pistachios (1 cup) into the melted dark chocolate.
Spread melted dark chocolate with pistachios on parchment-lined baking sheet in an even layer about ⅛" thick, shaping sides into a rectangle if you can.
Prepare Matcha and White Chocolate
Divide the white chocolate into two microwave safe bowls. Melt white chocolate in both bowls in the same way as the dark chocolate, in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the white chocolate is melted. Stir until all of the white chocolate is melted. My microwave oven melted the white chocolate in 2:00 minutes (four 30-second intervals).
Sift the matcha powder into one of the bowls of melted white chocolate, then stir well until the white chocolate is a uniform green color.
Alternately drop large spoonfuls of the melted white chocolate and matcha chocolate in a random pattern over the dark chocolate. Using a toothpick, and without touching too much of the dark chocolate underneath, lightly swirl the white and matcha chocolates into a marble pattern. Scatter the remaining pistachios on top, and lightly press into the chocolate. Sprinkle with flaky seat salt if using.
Let chocolate cool completely for about 2 hours at room temperature (or about a half hour if you can fit your baking sheet into the refrigerator). Gently break or cut into pieces.
Pistachio Matcha Dark Chocolate Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment. Do not refrigerate.