Pistachio Matcha White Chocolate (Print Version)

Creamy white chocolate blended with matcha and topped with crunchy pistachios for a gourmet 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. Stir gently until melted and smooth. Remove from heat, add the remaining one-third (3.5 oz), and stir until fully melted and glossy, ensuring the temperature does not exceed 88°F for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and spread into a rough rectangle about 0.4 inch thick.
04 - Sift matcha powder in small patches over the white chocolate surface. Use a skewer or toothpick to create decorative swirls with the matcha.
05 - Evenly sprinkle the chopped pistachios over the chocolate. Add a light sprinkle of flaky sea salt if desired.
06 - Gently press the pistachios into the chocolate surface to adhere. Allow to set at cool room temperature or refrigerate for 20–30 minutes until firm.
07 - Once set, break or cut into pieces. Store in an airtight container in a cool, dry place.

# Additional Tips::

01 -
  • It looks impossibly fancy but takes hardly any real work, which means you can feel genuinely accomplished without the stress.
  • That contrast of creamy white chocolate, bitter matcha, and nutty pistachios creates a flavor experience that actually keeps you thinking about it after you swallow.
  • It's naturally gluten-free and vegetarian, so you can hand it to almost anyone without the awkward ingredient interrogation.
02 -
  • White chocolate temperament is finicky—if your water is bubbling too vigorously or your chocolate creeps above 32°C, you'll end up with something that sets with streaks and a dull finish instead of that gorgeous glossy shine.
  • Sift your matcha before you use it, because clumps of matcha powder scattered across chocolate look more like a mistake than a design choice.
03 -
  • If you don't have a double boiler, a heat-safe bowl nestled over a pot of water works just as well—just make sure the bottom of the bowl doesn't touch the water itself.
  • Buy your matcha from a source you trust and store it in an airtight container away from light and heat; old matcha turns brown and loses that vibrant color that makes this bark so visually stunning.
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