Pistachio Matcha White Chocolate (Printable)

Creamy white chocolate combined with rich matcha and crunchy pistachios creates a visually stunning treat.

# Components:

→ 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

# Directions:

01 - Line a baking tray with parchment paper or a silicone mat to prevent sticking.
02 - Place two-thirds (7 oz) of the chopped white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until melted and smooth. Remove from heat, add remaining 3.5 oz chocolate, stirring until fully melted and glossy, ensuring temperature does not exceed 88°F for proper tempering.
03 - Pour the tempered white chocolate onto the prepared tray and use a spatula to spread into a rough rectangle about 0.4 inch thick.
04 - Immediately sift matcha powder in small patches over the chocolate surface. Use a skewer or toothpick to create decorative swirls by gently mixing the powder into the chocolate.
05 - Evenly sprinkle the chopped pistachios over the chocolate and lightly sprinkle flaky sea salt if desired.
06 - Gently press the pistachios into the chocolate surface to ensure they adhere well.
07 - Allow the chocolate to set at cool room temperature or refrigerate for 20 to 30 minutes until firm.
08 - Break or cut the set chocolate bark into approximately 16 pieces. Store in an airtight container in a cool, dry place.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but requires no fancy equipment or baking skills.
  • The contrast between creamy white chocolate, earthy matcha, and crunchy pistachios hits every flavor note.
  • It looks so stunning that people assume you spent hours on it, when really you just spent 25 minutes.
02 -
  • Tempering white chocolate is easier than it sounds—the real secret is not letting it get too hot, which you can avoid by removing it from heat before the last pieces fully melt.
  • The moment you sift the matcha matters: do it while the chocolate is still warm enough to accept the swirl, but not so hot that it spreads into a muddy green blur.
03 -
  • If you don't have a double boiler, a heatproof bowl set over a pot of simmering water works just as well—the goal is gentle, even heat, not direct flame.
  • Want to switch it up? Try swapping pistachios for almonds, hazelnuts, or even a handful of tart dried cranberries for brightness.
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