Pistachio Matcha White Chocolate (Printable View)

Creamy white chocolate paired with earthy matcha and crunchy pistachios for a sweet, nutty delight.

# 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

# How To Make It:

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, stirring gently until melted and smooth. Remove from heat, add the remaining third (3.5 oz), stirring until fully melted and glossy without exceeding 88°F.
03 - Pour the tempered white chocolate onto the prepared tray. Spread with a spatula into a rough rectangle about 0.4 inches thick.
04 - Sift matcha powder in small patches over the white chocolate. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle chopped pistachios over the surface and, if desired, lightly sprinkle flaky sea salt.
06 - Gently press the pistachios into the chocolate to ensure adherence.
07 - Allow chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut the chocolate bark into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Best Practices:

01 -
  • It looks like you spent hours in a chocolate shop, but comes together in under an hour from start to finish.
  • The matcha adds earthiness that cuts through the sweetness in a way that feels sophisticated and surprising.
  • Breaking into pieces feels like a small moment of joy, and everyone asks where you bought it.
02 -
  • White chocolate seizes if water gets into it, so keep your double boiler bowl dry and your hand movements slow and deliberate—panic is the enemy here.
  • Matcha powder clumps if it's not sifted first, which will leave you with bitter streaks instead of a smooth swirl, so don't skip that step even when you're rushing.
03 -
  • A kitchen thermometer is worth its weight in gold when tempering—guessing at 31°C is how you end up with dull chocolate, and one failed batch teaches you to invest in the tool.
  • Matcha quality changes everything; splurge on a good tin and you'll taste the difference in every bite, whereas cutting corners here leaves you with a dusty, bitter taste.
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