Matcha White Chocolate Bark — Salted Pistachios & Sea Salt
Green on white. That visual hits before anything else. Then the taste does the rest.
INGREDIENTS
White Chocolate Base
・ 400g / 14oz good quality white chocolate, finely chopped
・ 2 tbsp coconut oil
・ Pinch of flaky salt
Matcha Swirl
・ 2 tsp ceremonial grade matcha powder
・ 1 tbsp coconut oil, melted
・ 1 tsp honey
Finish
・ 80g / 2.8oz roasted salted pistachios, roughly chopped
・ Flaky sea salt
・ Extra matcha dusting (optional)
Ivory white. Electric green. Golden pistachio. Flaky salt. Four things that make one perfect shard.
INSTRUCTIONS
White Chocolate Base
1. Melt white chocolate and coconut oil together in a heatproof bowl over barely simmering water.
2. Stir slowly until completely smooth and glossy.
3. Remove from heat. Cool for 5 minutes — chocolate should still be pourable.
4. Line a flat baking tray with parchment paper.
5. Pour melted chocolate onto the tray.
6. Spread evenly to about 5mm thickness with a spatula.
7. Tap the tray twice on the counter to level and remove air bubbles.
Matcha Swirl
8. Whisk matcha powder, melted coconut oil, and honey together until smooth and vivid green.
9. Drop in small spoonfuls across the white chocolate surface.
10. Drag a skewer through in long slow S-shapes across the entire surface.
11. Five or six passes maximum. More than that muddies the swirl.
Finish
12. Scatter chopped pistachios across the surface immediately.
13. Press each pistachio very lightly so it anchors into the chocolate.
14. Scatter flaky sea salt generously across the top.
15. Dust a pinch of extra matcha powder over the surface if desired.
Set
16. Refrigerate for minimum 1 hour until completely set.
17. Lift parchment from the tray.
18. Snap into rough irregular shards by hand. No knife. No ruler.
19. Serve immediately or store in the fridge between layers of parchment.
Prep time: 15 minutes
Chill time: 1 hour minimum
Servings: 8–10 shards
Difficulty: Easy
