Pistachio Matcha White Chocolate (Print Version)

Creamy white chocolate combined with earthy matcha and crunchy pistachios for a delightful sweet snack.

# 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. Stir gently until melted and smooth. Remove from heat, add the remaining third (3.5 oz), and stir until fully melted and glossy, ensuring the temperature remains below 88°F for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and use a spatula to spread it into a rough rectangle approximately 0.4 inches thick.
04 - Sift matcha powder in small patches over the white chocolate. Use a skewer or toothpick to create decorative swirl patterns.
05 - Evenly sprinkle the chopped pistachios over the surface. Optionally, add a light sprinkle of flaky sea salt.
06 - Gently press the pistachios into the chocolate to ensure they adhere.
07 - Let the chocolate set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Additional Tips::

01 -
  • It looks dramatically impressive yet requires just basic tempering skills and a steady hand with a toothpick.
  • The contrast between sweet, bitter, and nutty flavors makes it feel elegant enough for gifting but simple enough for a weeknight indulgence.
  • It's naturally gluten-free and comes together in under an hour, including cooling time.
02 -
  • Temperature control is everything with white chocolate tempering; use a reliable thermometer and don't panic if you're a degree or two off—it still works, just watch it closely.
  • Matcha powder is hydroscopic and lumpy, so sifting it twice ensures no bitter clumps form and the color swirls beautifully through the chocolate.
03 -
  • A silicone mat is worth the investment for chocolate work because pieces release cleanly and you can reuse it endlessly.
  • If your matcha seizes or clumps, whisk it with a tiny drop of melted white chocolate separately before swirling it in, and your bark will still be flawless.
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