Pistachio Matcha White Chocolate (Print Version)

Creamy white chocolate blended with earthy matcha and crunchy pistachios for a sweet, nutty indulgence.

# 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 Steps:

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 3.5 oz, stirring until fully melted and glossy; keep temperature below 88°F to ensure proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and spread into a roughly 0.4 inch thick rectangle using a spatula.
04 - Immediately sift matcha powder in small patches over the white chocolate surface. Use a skewer or toothpick to create decorative swirls.
05 - Evenly sprinkle the chopped pistachios over the chocolate. If desired, lightly sprinkle flaky sea salt.
06 - Gently press 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 the set chocolate into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Tips:

01 -
  • It looks like you spent all day on it, but you'll actually finish in under an hour.
  • The matcha stays visibly vibrant—this is one of those desserts people photograph before eating.
  • You get three different textures in every bite: creamy, earthy, and wonderfully crunchy.
02 -
  • Don't skip the tempering step unless you want dull, grainy chocolate with a white bloom—I learned this the hard way and had to remake an entire batch.
  • Sift your matcha directly onto the warm chocolate, not into cold chocolate. Cold chocolate won't let the powder settle into decorative patterns.
  • If your matcha tastes bitter or smells stale, start over—bad matcha ruins the whole thing, so quality really matters here.
03 -
  • Use a silicone mat instead of parchment paper—the chocolate releases more cleanly and the texture of your bark's underside will be perfectly smooth.
  • The skewer or toothpick is your creative tool here: don't overthink the swirls. Random, organic patterns actually look more sophisticated than perfectly geometric ones.
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