Matcha and White Chocolate Bark with Pistachios

February 12, 2018

This whimsical and beautiful white chocolate bark comes together in just a couple of minutes. Feel free to use any buttery nuts—cashews, Brazil nuts, or macadamia nuts—instead of pistachios. Chopped dried fruits such as apricots, dates and cherries complement the matcha and chocolate as well.

Matcha and White Chocolate Bark with Pistachios

1 pound high-quality white chocolate, finely chopped
2 teaspoons matcha, sifted
1/3 cup roasted, salted pistachios, roughly chopped
Matcha Salt (or flaky sea salt)

  1. Place the white chocolate in a heatproof bowl. Bring 1 inch of water to a simmer in a small saucepan, then place the bowl of chocolate over it and stir until the chocolate is almost completely melted. Remove the bowl from the pan and stir until smooth and all the chocolate pieces have melted.

  2. Line a baking sheet with foil or wax paper, then pour all but about 1 /3 cup of the white chocolate onto the sheet, spreading it into a rough 8-by-13-inch rectangle.

  3. Add the matcha to the remaining white chocolate in the bowl and stir until smooth. Using a spoon, drizzle the matcha chocolate over the plain white chocolate. Sprinkle the pistachios evenly over the chocolate and top with Matcha Salt, if you like, or plain flaky sea salt.

  4. Refrigerate the bark until firm, about 1 hour, and then break into 2-inch pieces to serve. Remaining bark can be refrigerated (in layers, separated by paper towels) in a plastic container for up to 2 weeks.

Matcha Salt

1 cup flaky sea salt
2 tablespoons matcha, sifted

  1. Combine the salt and matcha in a bowl until evenly mixed. Transfer to a container and keep for up to 6 months.

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