Pistachio Matcha White Chocolate (Printable Version)

Creamy white chocolate bark swirled with matcha and topped with crunchy pistachios in a colorful, flavorful blend.

# 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

# Steps to Follow:

01 - Line a baking tray with parchment paper or a silicone mat.
02 - Melt two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl set over barely simmering water, stirring gently until smooth. Remove from heat, add the remaining third (3.5 oz), and stir until glossy and fully melted without exceeding 88°F to ensure proper tempering.
03 - Pour the tempered chocolate onto the prepared tray and spread it with a spatula into a rough rectangle about 0.4 inches thick.
04 - Immediately sprinkle matcha powder in small patches over the chocolate, then use a skewer or toothpick to create decorative swirls.
05 - Evenly distribute chopped pistachios over the surface and gently press them to adhere.
06 - If desired, lightly sprinkle flaky sea salt over the bark.
07 - Allow the chocolate to set at cool room temperature or refrigerate for 20–30 minutes until firm.
08 - Break or cut into approximately 16 pieces and store in an airtight container in a cool, dry place.

# Additional Tips::

01 -
  • It looks like you spent hours in a fancy chocolate workshop when it actually takes 25 minutes.
  • The matcha brings a subtle earthiness that cuts through the sweetness in the most satisfying way.
  • You get that addictive contrast of creamy chocolate, nutty crunch, and a whisper of salt in every bite.
02 -
  • Temperature control on that white chocolate is non-negotiable—I skipped tempering once and got dull, soft chocolate that felt cheap despite using expensive ingredients.
  • Work fast after pouring the chocolate because once it starts to set, the matcha won't swirl properly and you'll end up with clumps instead of dreamy patterns.
  • Ceremonial matcha tastes completely different from culinary matcha, and it's worth seeking out for this since color and flavor are half the point.
03 -
  • Don't let the double boiler water touch the chocolate bowl—even a drop of steam can seize white chocolate into a grainy mess.
  • If you mess up the tempering, the bark still tastes incredible, it just won't have that satisfying snap and might be slightly softer—still delicious, just different texture.
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