Pistachio Matcha White Chocolate (Printer-Friendly)

Creamy white chocolate bark swirled with matcha and topped with crunchy pistachios delivers sweet, earthy, and nutty flavors.

# What You 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 Cook:

01 - Line a baking tray with parchment paper or a silicone mat to prevent sticking.
02 - Melt two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl over simmering water, stirring gently until smooth. Remove from heat, add the remaining third (3.5 oz), and stir until the chocolate is 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 spread evenly into a roughly 0.4 inch thick rectangle using a spatula.
04 - Sift matcha powder in small patches over the chocolate. Use a skewer or toothpick to create decorative swirls by gently mixing the matcha into the white chocolate surface.
05 - Sprinkle chopped pistachios evenly across the surface and lightly scatter flaky sea salt if desired. Press nuts gently into the chocolate to ensure adherence.
06 - Allow the chocolate to set at cool room temperature or refrigerate for 20–30 minutes until firm.
07 - Break or cut the set chocolate into approximately 16 pieces. Store in an airtight container in a cool, dry location.

# Expert Advice:

01 -
  • It looks impossibly elegant but comes together in under an hour, making you feel like a candy maker without the fuss.
  • The contrast between creamy white chocolate, earthy matcha, and buttery pistachios creates a flavor experience that keeps you reaching for another piece.
  • It's naturally gluten-free and vegetarian, so you can confidently share it with almost anyone.
02 -
  • Temperature control is everything with white chocolate—let it get even slightly too hot and it will seize into an unusable clump, so a thermometer is worth having if you plan to temper chocolate regularly.
  • The matcha must be sifted before adding, because even tiny lumps won't dissolve in the chocolate and will create an unpleasant gritty texture that disappoints after such a beautiful visual.
03 -
  • Invest in a good instant-read thermometer for tempering—it removes all guesswork and guarantees your chocolate sets with that professional shine every single time.
  • The moment you pour the chocolate onto the tray, work quickly but don't panic; chocolate is more forgiving than you think, and slight irregularities in the base actually add to the handmade charm.
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